Basic North Indian Curry Base

Step 1: Prepare the Pan and Oil

Heat 3 tablespoons of cooking oil in a thick-bottomed non-stick pan until small bubbles appear.

Step 2: Temper Whole Spices

Add 1 small piece of cinnamon stick, 5-6 cloves, and 3-4 green cardamom pods to the hot oil. Sauté until the spices change color and release their aroma.

Step 3: Sauté Onions

Add 1 large grated red onion to the pan. Stir constantly to dry out the moisture and caramelize the onions. This process can take 7-10 minutes, depending on the heat and pan. Ensure the onions brown evenly.

Step 4: Deglaze (Optional)

If the onions start to burn, add a splash of water to prevent further burning and help scrape off any browned bits from the bottom of the pan.

Step 5: Add Ginger and Garlic Paste

Once the onions are golden brown and caramelized, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Mix well and cook briefly until homogeneous.

Step 6: Add Ground Spices

Introduce 1 teaspoon of ground turmeric, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of ground red chili powder (or to taste) to the mixture. Mix thoroughly.

Step 7: Cook Spices

Continue to cook the spices for some time, stirring constantly, until they are well combined and fragrant.

Step 8: Add Tomato Puree

Pour 1 cup of fresh tomato puree into the pan. Mix it into the spice and onion base.

Step 9: Cook Tomato Puree

Cook the tomato puree for about 7-8 minutes, stirring occasionally, until the oil starts to separate from the gravy.

Step 10: Adjust Consistency

At this point, the curry base is done. You can adjust the consistency by adding more water if you prefer a thinner gravy. If adding water, cook for a few more minutes.

• Constantly stir onions to dry out moisture and caramelize evenly.

• Ensure uniform size of onion pieces (grated, chopped, or sliced) for even browning.

• If guests are not familiar with whole spices, remove them before serving.

• Add a splash of water if onions start to burn during browning.

• Use Kashmiri chili powder for a nice red color without excessive heat.

• Adjust curry consistency by adding more or less water.

• The separation of oil from the gravy indicates that the tomatoes are cooked.

• Can be used as a base for chicken curries.

• Can be used as a base for various vegetable curries.