Friday, March 24, 2006

Three Entree Curry Sauce

This is a recipe I just discovered that can be used to make three different currys: Dal Makhani, Chhole and Green Peas and Potatoes Curry.I have not made it yet but will try it in a week or so after I get a couple of ingredients needed. It can be made ahead of time and keep refrigerated for up to two weeks or freezing. I suggest dividing the recipe into three even portions and freezing in a zip-lock freezer bag to take out as needed.

1 ½ cups oil
4 large onions
½ tablespoons turmeric powder
1 ½ tablespoons red chili powder
2 tablespoons garam masala
5 tablespoons dhania jerra (coriander and cumin mix) powder
5 tablespoons green chili chutney
8 tablespoons ginger garlic paste
1 tablespoons amchur (dry mango) powder
2 tablespoons slat
12 ounces tomato paste

1. Mince onions.

2. In a large saucepan, heat oil. When oil is hot, about 2 minutes, sauté onions in oil for 10 minutes on high heat. Stir occasionally for the first 7 minutes, and continuously for the last 3 minutes.

3. When onions are lightly browned, add turmeric, red chili powder, garam masala, dhania jeeru (coriander and cumin mix), green chili chutney, ginger garlic paste, amchur powder and salt. Sauté for an additional 2 minutes.

4. Then add tomato paste. Mix well and cook for another 1 minute.

Finished! Allow sauce to cool down. Store in fridge for 2 weeks or freeze.

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