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.
This is the kind of thing restaurants do so that they can easily make a Madras, Do Piyaza, Vindaloo, Jalfrezi, Dhansak etc etc. Basically the base sauce makes it possible for chefs to cook many different curries quickly and easily without compromising on taste. Most curry houses make a version of this every day. Each restaurant has their own special recipe but they are all very similar. My son prefers indian food above any other food and so I tend to make this base recipe a lot. My daughter isn’t as fussy and will eat what we are having most days.
The process involves slowly caramelising onions for a while, then adding ginger, garlic and green chilli, allowing that to cook out, then adding tomato and the dry spices and slow cooking it to make a delicious thick curry base.You can then adjust slightly on the day you are using it if need be. So you may want to add more salt or garlic to a particular curry. I don’t use whole garam masala in this recipe but I add a homemade garam masala towards the end. Madras curry powder is also always a good option because it adds a gorgeous flavour.
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.
- 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
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.
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.