North Indian Cashew Curry Gravy Base - The Curry Kid

Ready in

110 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

90 min

Serving

8-10 People

Difficulty

Medium

Calories / Serving

~350 kcal

Spicy Level

Recipe by The Curry Kid on YouTube
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Measurements
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All Ingredients

Main Ingredients

All Ingredients

For Tadka

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Ingredients

    Heat a pressure cooker. Add 3-4 dessert spoons of ghee. Coarsely chop 2 kg of Indian onions (Mumbai Piaaz), chop 1 bulb of garlic, add 3 whole green chillies, 1 cup of unsalted cashew nuts, and 2 inches of roughly chopped ginger. Chop 1 cup of coriander, including the stalks. Chop 1 kg of ripe red tomatoes.

  2. Add Spices and Yogurt

    Add 1 cup of full fat yogurt to the pressure cooker. Then add 1.5-2 dessert spoons of chilli powder, 2 dessert spoons of coriander powder, 1 dessert spoon of garam masala, 1 dessert spoon of turmeric, and 1 dessert spoon of salt. Add 2-3 dessert spoons of Kasuri Methi (dried fenugreek leaves).

  3. Mix and Add Water

    Give all the ingredients a quick mix to ensure they are well dispersed. Pour in approximately 1.5 liters of bottled water, ensuring the ingredients are covered. Stir again.

  4. Pressure Cook

    Secure the lid on the pressure cooker. Cook for . If not using a pressure cooker, boil for to soften the ingredients.

  5. Cool and Blend

    After , turn off the heat and allow the pressure cooker to cool down naturally until the pressure is released. Once safe, open the lid. Stir the softened ingredients. Use a stick blender to blend the mixture into a smooth paste.

  6. Prepare and Add Tadka

    In a separate small pan, heat 2-3 tablespoons of ghee or oil. Add whole spices for the tadka: cumin seeds, bay leaves, a cinnamon stick, green cardamom pods, a black cardamom pod, dried red chillies, cloves, and black peppercorns. Fry until fragrant. Pour the hot tadka into the blended curry base and stir well.

  7. Final Adjustments and Simmer

    Taste the gravy and add more salt if needed. Bring the gravy to a boil to allow all the flavors to intertwine. As it boils, the whole spices will rise to the top; use a slotted spoon to remove them for a silky texture. Turn the heat down to a minimum to encourage the oil to split further, indicating it is fully cooked. Allow the gravy to cool before serving or storing.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 6 swaps

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano
AllergensThis recipe contains nuts and dairy.
NutsDairy

Variations

Simple ways to adapt this recipe.

  • If not using a pressure cookerPreparation tip

    Boil the ingredients for 90 minutes to ensure they are fully softened.

  • Standard white onions can be

    Standard white onions can be substituted for Indian onions (Mumbai Piaaz) if unavailable.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipUse Bottled Water for a Purer Taste
  • Flavour tipUnder

    Salt initially, then adjust to taste after adding all spices and the tadka.

  • Cooking tipRemove Whole Spices After Cooking

    Remove whole spices after cooking for a silky smooth texture.

  • TipAllow the Gravy to Cool Completely Before Storing
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