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Tomato-based curry sauces Recipe

Indian · Condiment · 45 min total

A versatile, aromatic tomato curry sauce that serves as a base for countless Indian dishes. This recipe yields a rich, flavorful sauce that can be used immediately or stored for later.

Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon salt, or to taste
• 1/2 cup water (optional, for desired consistency)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
2. Add chopped onion and sauté until golden brown, about 8-10 minutes.
3. Add minced garlic, grated ginger, and green chilies (if using). Cook for 1-2 minutes until fragrant.
4. Add ground coriander, turmeric, and red chili powder. Stir well and cook for 30 seconds.
5. Pour in the crushed tomatoes and add salt. Stir to combine. Bring to a simmer.
6. Reduce heat to low and let the sauce simmer gently for 20-25 minutes, stirring occasionally, until thickened and oil separates on the sides.
7. If the sauce is too thick, add water to reach desired consistency. Adjust salt and spices to taste.
8. Remove from heat. Garnish with fresh cilantro before serving.

Tips

• For a smoother sauce, blend it with an immersion blender after cooking.
• Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
• This sauce can be used as a base for curries by adding protein (chicken, paneer, chickpeas) and simmering until cooked through.

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