North Indian Curry Base

Step 1: Heat Oil and Add Whole Spices

Heat oil in a thick-bottomed non-stick pan until small bubbles appear. Add whole spices: cinnamon, cloves, and cardamom. Stir until the spices change color and release their aroma into the oil.

Step 2: Cook Onions until Caramelized

Add grated red onion to the pan. Cook on medium heat, stirring constantly, until all moisture evaporates and the onions turn a nice golden brown color. This process is crucial for flavor and can take 5-10 minutes depending on the heat and pan.

Step 3: Deglaze (Optional)

If the onions start to stick or brown unevenly, add a splash of water to deglaze the pan and ensure even caramelization.

Step 4: Add Ginger and Garlic Paste

Once the onions are nicely browned and caramelized, add ginger paste and garlic paste. Mix well and cook for a short time until their raw aroma disappears.

Step 5: Add Ground Spices

Add ground turmeric powder, ground coriander, ground cumin, and ground red chili powder to the pan. Mix all the spices thoroughly with the onion, ginger, and garlic mixture. Cook for a short period until the spices are fragrant.

Step 6: Add Tomato Puree

Pour fresh tomato puree into the pan. Stir it into the spice mixture, ensuring everything is well combined.

Step 7: Cook Tomato Mixture

Cook the tomato puree for about 7-8 minutes, stirring occasionally, until the oil starts to separate from the mixture. This indicates that the tomatoes are well-cooked and the curry base is ready.

Step 8: Adjust Consistency (Optional)

Depending on the desired consistency of your final curry, you can add water to thin the gravy. If adding water, cook for a few more minutes to allow the flavors to meld.

• For even browning, ensure onion pieces are uniform in size (grated, chopped, or sliced).

• If using whole spices, you can crush them slightly for more flavor or remove them before serving if guests prefer not to bite into them.

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

• The oil separating from the mixture is a key sign that the tomatoes and spices are well-cooked and the gravy base is ready.

• Adjust the amount of red chili powder based on desired spice level; use Kashmiri chili for color with less heat.

• Once the base is ready, add chicken, vegetables, or paneer and cook further with water to create a complete curry.