Ingredients
For the base gravy
1 chopped onion
400g chopped tomatoes
2 tbsp garlic and ginger paste
1 tbsp paprika
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
½ tsp salt
3 tbsp ghee or oil
Method
Prepare the base gravy.
Fry the spices in the ghee for 30 seconds. Add the onions and the garlic and ginger paste and stir-fry for 5-7 minutes until the onions start to brown. Add in the tomatoes, the salt, and 500ml (2 cups) of water. Bring to the boil and simmer part-covered for about 30 minutes.
Remove the lid and simmer for a further 15 minutes. Remove from the heat and allow to cool
slightly.
Process the sauce with a hand-blender in a deep pan or bowl, or process in a food
processor. Your Universal Sauce is ready!
NB: if you want it a darker shade add some Paprika and store them in the freezer and label them and put in portion sizes so you could have it ready for any curry.
So this was the base without the paprika. Simmered, Pureed and then in a curry.
In this photo I used 1 tsp chili powder but the Paprika would have given a better colour.
Note: if you add different spices like unroasted/roasted curry powder you will
get a different flavour.
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