Aromatic Homemade Curry Foundation

Unlock the Flavors of India with this versatile curry sauce for rice

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Aromatic Homemade Curry Foundation

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:8 servingsCalories:300 kcal Best Season:Suitable throughout the year


Discover the art of creating a beautifully aromatic curry sauce from scratch. This foundational recipe serves as the perfect starting point for a variety of Indian dishes, allowing you to customize with your choice of proteins and vegetables. Its rich blend of spices and tomatoes forms a versatile base that can be adapted to suit any palate, from the fiery heat lover to those who prefer a milder taste.



  1. Begin by warming a blend of oil and butter in a modestly-sized skillet or wok set over a medium-high flame. Introduce the onion and allow it to caramelize until it reaches a deep golden hue, which typically takes between 10 to 15 minutes. It’s crucial to achieve thorough caramelization, as insufficient cooking may impart an odd flavor to the sauce. Next, incorporate the garlic and ginger with the browned onions, continuing to sauté for 2 more minutes.
  2. Once the sautéing is complete, transfer the onion, garlic, and ginger combination into a food processor and blend until you achieve a smooth consistency. Keep the food processor as is for later use. Move the smooth onion blend into a large saucepan. Now, it’s time to add the spices: coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric. Cook this mixture on a low flame until it thickens and attains a consistency akin to a paste.
  3. In the food processor you used earlier, which remains unwashed, purée the tomatoes, chile peppers, and cilantro until they form a smooth concoction. Introduce this puréed mixture to the saucepan with the onion paste, stirring it over a low flame to cook off the excess moisture from the tomatoes and peppers.
  4. Gradually incorporate the yogurt into the saucepan, stirring continuously to prevent the sauce from curdling. Once all the yogurt is well-mixed, transfer the entire mixture back into the food processor and blend until uniformly smooth.
  5. Pour the blended sauce back into the saucepan, add water, and turn up the heat to bring the sauce to a vigorous boil. After reaching a rolling boil, cover the saucepan and let it boil for 3 to 5 minutes. Following the boil, reduce the heat and let the sauce simmer until it thickens to your preference.


  • – Feel free to adjust the level of heat by increasing or decreasing the amount of chili powder.
    – The sauce can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.
    – If using a blender to puree the sauce, ensure it is suitable for hot liquids and vent it to prevent pressure buildup.
Keywords:Curry Sauce, Indian Cuisine, Homemade Curry, Basic Curry Recipe, Versatile Curry Base
Nutrition Facts

Servings 8

Amount Per Serving
Calories 75
% Daily Value *
Total Fat 6g10%
Saturated Fat 1g5%
Cholesterol 1mg1%
Sodium 35mg2%
Potassium 141mg5%
Total Carbohydrate 6g2%
Protein 1g2%

Vitamin C 4 mg
Calcium 69 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Can I add coconut milk to this curry sauce?

Yes, coconut milk can be added for a creamier texture and milder flavor.

Is it possible to make this curry sauce without a blender?

Yes, you can leave the sauce chunky for a more rustic texture or use a potato masher to break down the tomatoes.

Can this curry sauce be used with any type of meat or vegetables?

Absolutely, this sauce is highly versatile and can be paired with chicken, beef, lamb, seafood, tofu, or an array of vegetables.

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    05/19/2024 07:35 am GMT

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