This multi-purpose curry sauce enhancer speeds up curry recipes and works every time. From “Complete Curry Cookbook,” makes about 4 cups.
Ingredients
1 can (28 oz.) tomatoes with juice
2 cups coarsely chopped onions
1/3 cup whole garlic cloves (about 12)
1/3 cup thinly sliced gingerroot
2 tablespoons vegetable oil
1/4 cup ground coriander
1 tablespoon ground turmeric
1 tablespoon garam masala (a spice blend sold in specialty shops)
2 teaspoons salt
1 teaspoon cayenne pepper
Directions
In a food processor, puree tomatoes with juice until smooth. Pour back into the can or into a bowl and set aside.
Add onions, garlic and ginger to food processor and pulse until very finely chopped but not juicy.
In a skillet, heat oil over medium heat. Add onion mixture and cook, stirring, until onions start to release their liquid, about three minutes. Stir in coriander, turmeric, garam marsala, salt and cayenne. Cook, stirring, until well blended and mixture is starting to dry and get thick and pastelike, about 3 minutes. Stir in pureed tomatoes and bring to a simmer, scraping up bits stuck to pan. Reduce heat and boil gently, stirring often, until slightly thickened and flavors are blended, about 5 minutes.
Tips: If you don’t have a food processor, you can use a blender. Just add enough of the tomato puree to the onion mixture to help the blender puree more easily.
No food processor or blender? The onions, garlic and ginger can be minced by hand, and you can use a can of crushed (ground) tomatoes instead of whole tomatoes.
Let extra gravy cool completely, then transfer to an airtight container, cover and refrigerate for up to one week. Or divide into 1/2-cup and/or 1-cup portions in airtight containers and freeze for up to two months. Thaw overnight in the refrigerator or defrost in the microwave.
