No Onion No Garlic Multipurpose Curry Base Recipe

Step 1: Prepare Whole Spices

Gather bay leaves (3), dry red chilies (4), cloves (4), black cardamom (2), star anise (2), cinnamon (3 inch / 5g), green cardamom (10 / 1g), and black peppercorns (1 tsp).

Step 2: Chop Tomatoes

Roughly chop 1 kg of tomatoes.

Step 3: Sauté Whole Spices

Heat 1/4 cup of oil in a pan over medium heat. Add 1 tsp cumin seeds and 30g chopped ginger. Sauté for a few seconds until aromatic. Then add all the whole spices (bay leaves, dry red chilies, cloves, black cardamom, star anise, cinnamon, green cardamom, black peppercorns) and sauté for a few more seconds.

Step 4: Add Tomatoes and Nuts

Add the roughly chopped tomatoes, 1/3 cup (50g) cashews, 2 tbsp (20g) melon seeds, and 1 tbsp (10g) poppy seeds to the pan. Mix well.

Step 5: Cook Tomatoes until Soft

Cover the pan and cook for 7-8 minutes, stirring occasionally, until the tomatoes turn soft.

Step 6: Cool Down Mixture

After 8 minutes, the tomatoes should be soft. Remove the bay leaves from the mixture. Turn off the heat and let the mixture cool down completely.

Step 7: Blend into a Smooth Paste

Transfer the cooled mixture to a mixture jar and blend it into a smooth paste.

Step 8: Strain the Paste

Strain the blended paste through a fine-mesh sieve into a bowl to remove any remaining fibers and ensure a silky smooth texture. Discard the leftover fiber.

Step 9: Cook the Gravy Base

Heat 1/2 cup of oil in the same pan over medium heat. Add 1 tsp cumin seeds. Once they splutter, add the strained smooth paste. Mix well.

Step 10: Add Powdered Spices

Add 1 tsp turmeric powder, 3 tbsp Kashmiri chili powder, 2 tbsp coriander powder, and 1 tsp garam masala to the gravy. Mix well until all spices are incorporated.

Step 11: Cook until Thick

Stir and cook the gravy at medium heat for 7-8 minutes, or until it slowly turns thick and the oil separates from the gravy.

Step 12: Add Kasuri Methi and Salt

Crush 1 tbsp of Kasuri methi between your palms and add it to the gravy. Add 1 tsp salt (or as per taste). Mix well.

Step 13: Cool and Store Gravy

Turn off the heat and let the thick gravy cool down completely. Once cooled, store the gravy in airtight containers. It can be stored in a deep freezer for up to 6 months or refrigerated in a glass jar for up to 7 days.

Step 14: Prepare Gravy for Matar Paneer

Take 2/3 cup (150g) of the all-purpose gravy in a bowl. Add 150ml of water and mix well to form a smooth gravy.

Step 15: Roast Paneer

Melt 2 tbsp butter in a pan over medium heat. Add 200g paneer cubes and roast for 2-3 minutes, stirring occasionally, until they turn light brown.

Step 16: Add Green Peas

Add 1 cup (200g) green peas to the pan with the paneer. Cook for 1-2 minutes.

Step 17: Add Gravy and Cook

Pour the prepared gravy (from step 14) into the pan. Add 1/2 tsp salt (as per taste) and mix well. Cover and cook for 3-4 minutes until the curry is perfectly cooked.

Step 18: Serve Matar Paneer

Matar Paneer is ready to serve.

Step 19: Marinate Paneer for Tawa Paneer

Take 2 Tbsp of the multipurpose gravy. Add 3-4 Tbsp curd and mix well. Add 200g paneer cubes and coat them well with the marinade. Let it rest for 15 minutes.

Step 20: Sauté Vegetables

Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin seeds and 2 inches of chopped ginger. Sauté for a few seconds. Add 1 chopped medium tomato and 1/2 cup mixed bell peppers. Mix well.

Step 21: Add Spices to Vegetables

Add 1 tsp red chili powder, 1/4 tsp turmeric powder, and 1 tsp coriander powder to the vegetables. Sauté at medium heat for 1-2 minutes.

Step 22: Add Marinated Paneer

Add the marinated paneer (from step 19) to the pan. Add 1/2 tsp salt (as per taste) and mix well.

Step 23: Cook Tawa Paneer

Cover and cook for 3-4 minutes. After 4 minutes, the Tawa Paneer is cooked perfectly.

Step 24: Finish with Kasuri Methi

Crush 1 tbsp Kasuri methi and add it to the Tawa Paneer. Mix well. Tawa Paneer is ready to serve.

Step 25: Sauté Cauliflower

Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin seeds, 1 inch chopped ginger, and 2 chopped green chilies. Sauté for a few seconds. Add 500g cauliflower florets. Sauté at medium heat for 1-2 minutes.

Step 26: Partly Cook Cauliflower

Cover and cook the cauliflower for 3-4 minutes, stirring occasionally, until it is partly cooked.

Step 27: Add Green Peas and Gravy

Add 1 cup green peas and 2 tbsp of the multipurpose gravy to the pan. Add 1/2 tsp salt (as per taste) and mix well.

Step 28: Cook Sabji

Cover and cook for 2-3 minutes. After 2 minutes, the sabji is cooked.

Step 29: Finish with Kasuri Methi

Crush 1 tbsp Kasuri methi and add it to the sabji. Mix well. Cauliflower Peas Sabji is ready to serve.

• Store in deep freezer for up to 6 months

• Store in refrigerator for up to 7 days in a glass jar

• Adjust spice levels to your preference

• Can be used to make over 50 different curry recipes

• Examples shown: Matar Paneer, Tawa Paneer, Cauliflower Peas Sabji