Indian Curry Base Recipe (for a Week or to Freeze)

Indian Curry Base Recipe (for a Week or to Freeze) - Traditional Indian cooking can be time consuming. This pre cooked indian curry base recipe saves heaps of time because you aren't waiting on onions to brown or spices to cook, its all done in one go and then used throughout the week or straight from the freezer. Its kinda like Indian meal prep and it is so so handy.

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Meal Prep

Cuisine Indian

Ingredients

2 tbsp Ghee
2 tbsp Oil
6 large Onions
10 cloves Garlic Crushed
2 inch Ginger Crushed
4 Green Chillies Pierced
3 tsp Coriander Powder
3 tsp Cumin Powder
2 tbsp Turmeric Powder
1 flat tbsp Red Chilli Powder
2 tsp Salt
1 tbsp Garam Masala
1 tbsp Madras Curry Powder
800 grams Plum Tomato tin blended to a puree
2 tbsp Tomato Puree

Instructions

Heat the oil and ghee over medium high heat, then add the onions. Cook over a low heat for 30 minutes until a deep golden brown.
Add the garlic, ginger and green chilli and continue to cook for 2 minutes. You may need to add a splash of water occasionally if sticking.
Stir in all the spices apart from the garam masala and curry powder. Now pour in the tomato and cook for 25 minutes. Add Garam Masala and Curry Powder and cook for 5 minutes.
Store in the fridge in an air tight container for up to a week or freeze in ice cube trays and store for up to 2 weeks. Use around 3 -4 cubes per curry.

Notes

Ghee - Please don't use store brought Ghee, it isn't very nice. Up the oil instead.

Salt - I only add 2 tsp Salt and adjust on the day where needed.

You can adjust any of the spices and tomatoes I have used. I really don't like tangy curries so I use less tomato in my curries.

You can make just the Onions and tomatoes with garlic/ginger/green chilli and minus the spices.

Tried this recipe?Let us know how it was!