Curry Masala Gravy

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Curry Masala Gravy  

 

Gravy Base:

1/2 pint ghee or vegetable oil

5 tbsps. garlic pureed

4 tbsps. ginger pureed

2 1/2 pint onion pureed

1 1/2 lbs. canned tomatoes and Juices

6 tbsp. tomato paste

3 tsps. salt

2 tbsps. sugar

 

Spices:

4 tbsps. masala mild curry powder

2 tbsps. paprika

1 1/2 tbsps. turmeric

 

Mix the spices with water to make a paste the consistency of catsup. Let it

stand.

Heat 5 to 6 tablespoons of oil in a 6-8 pint sauepan. Stir-fry the garlic puree

for 30 seconds, then add the ginger puree and cook for another 30 seconds. Add 5

to 6 more tablespoons of oil and when hot addthe spice mixture and stir-fry for

another 30 seconds. Add the remaining oil and the onion puree and stir-fry

gently for about 10 minutes.

Puree the canned tomatoes in a blender then add with the tomato paste to the

pan. Mix in well and add enough water to get a medium thick soup consistency.

Add sugar and salt to taste.

Simmer gently for at least 30 minutes and at most 1 hour. Reduce to a thickish

but easily pourable applesauce texture.

If it starts to get too dry add a little water.

Separate into 10 equal portion and freeze in small freezer containers.

Substitute this curry gravy for the individual garlic, ginger and onion purees

in many recipes. This is just a mild base to which you can add spices as

required.  Yields 4 1/2 pints.