Curry Gravy
Ratings for curry gravy
Yield
10 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| 5 | tablespoons |
garlic puree
|
* |
| 4 | tablespoons |
ginger
puree |
|
| 1 | each |
onions
puree |
|
| 6 | tablespoons |
tomato purée (passata)
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
turmeric
|
|
| 4 | tablespoons |
curry powder
|
|
| 2 | tablespoons |
cumin seeds
ground |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | x |
chili powder
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 75 | ml |
garlic puree
|
* |
| 6E+1 | ml |
ginger
puree |
|
| 1 | each |
onions
puree |
|
| 9E+1 | ml |
tomato purée (passata)
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
turmeric
|
|
| 6E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
cumin seeds
ground |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 1 | x |
chili powder
to taste |
*
|
Directions
Mix the spices with water to make a paste, the approximate consistency of ketchup.
Heat the ghee or oil.
Stir-fry the garlic purée for 3 minutes, then add the ginger purée and cook for 3 minutes more.
Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes.
Add the onion purée and stir-fry for 10 minutes more.
Then add the tomato purée and stir-fry for a final 10 minutes.
Add the salt.
Place into 10 moulds and freeze for use later.
