Curry Masala

Recipe Rating: 
Average: 4 (1 vote)
Cuisine Type : 
Sindhi
Recipe Category: 
Main Course

Description

You can pour the curry [when cooled] into small bags and store it into freezer and use it as required. To make richer curry masala, add some sour cream or yoghurt before you add the main ingredient to curry. You can also add chopped coriander and garam masala at the end of cooking.

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

2 T
Onion
2 T
Garlic
2 T
Ginger
2 c
Chopped tomatoes
1⁄4 c
Oil
1⁄4 c
Coriander leave
1 T
Green chilies
2 T
Coriander powder
1 T
Cumin powder
1 T
Turmeric powder
1 T
Cumin seeds & Salt
1⁄2 T
Heavy cream
1 c
Tomato sauce

Instructions

1) The first step is to finely chop tomatoes, garlic, onion, ginger, and green chilies. Fry all the vegetables except tomatoes on low flame until they turn golden brown in color. 2) The next step is to add spices and the first spice will be cumin seeds. Add the seeds and wait until they pop, then add grounded cumin, turmeric, coriander, red pepper, and salt. The spices only need two minutes of frying. 3) Then add tomatoes and stir well to turn them into a tender paste. This should be done on low flame so the oil is separated from tomatoes. 4) Now is the time to add tomato sauce and stir well. Simmer for five minutes and the curry is ready to serve now. 5) You can pour the curry [when cooled] into small bags and store it into freezer and use it as required. To make richer curry masala, add some sour cream or yoghurt before you add the main ingredient to curry. You can also add chopped coriander and garam masala at the end of cooking. 6) You should use olive oil to make curry because this oil is low in saturated fats but remember that olive oil totally loses its flavor once it is heated on high flame.

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