Punjabi curry sauce base
This deeply aromatic Punjabi curry base is made from slowly cooked onions, tomatoes, fresh ginger, garlic, and a fragrant spice blend. It offers a vibrant and balanced foundation suitable for making a wide variety of meat, fish, or vegetable curries. Prepare a large batch in advance and freeze in portions for quick and easy weeknight meals.
Ingredients
- Rapeseed oil50 ml
- water30 ml
Instructions
3 steps- 1
Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes, stirring continuously. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5-6 minutes, stirring occasionally.
- 2
Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool.
- 3
Once cool, place the mixture into a blender with 2 tablespoons of water and blend to a fine paste. See Recipe Tips for how to make it into a delicious curry. You can store the paste in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
1 serving ≈ 30 g
Nutrition values are estimates. - means data is unavailable.
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