- 8 cups chopped tomatoes
- 8 cups chopped onions
- 3-inch piece ginger or 3 tablespoons ginger paste
- 24 cloves of garlic or 6 tablespoons garlic paste
- 1 cup olive oil
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric powder
- Blend tomatoes, onions, ginger and garlic to a fine paste without using water. Note -While making the puree, always add tomatoes first as they get pureed quickly while ensuring that no other liquid is needed.
- Stovetop method – Add oil to a wok, kept over high heat. Add chili powder and turmeric powder and mix it well. Add the pureed tomato-onion paste and let it come to a boil. Cover the wok partially to avoid water from the lid falling back into the gravy. Lower the heat to medium-low and continue to cook while stirring occasionally. Take it off heat when the oil begins to leave the sides and most of the moisture has been evaporated. (see pic below)
- Instant Pot method – Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “normal” and wait till the display reads “Hot.”Add the pureed tomato-onion paste and let it come to a boil.Cover the Instant Pot partially to avoid water from the lid falling back into the gravy (see the picture in the tips section above).Press Warm/Cancel and select the Saute function and adjust the heat to ‘low’. Continue to cook until oil begins to leave the sides and most of the moisture has been evaporated.
- Let it cool completely before transferring the curry sauce into a glass jar or ziplock bags. Store in the refrigerator for a week or store it in the freezer for a couple of months. [See note]
- When you are cooking for a family of four, a cup of curry sauce is sufficient for most recipes. This recipe yields approximately 5 cups of sauce. If you are planning on freezing the sauce, divide the sauce into 5 Ziploc bags. This will allow you to thaw one bag at a time.
- To thaw the sauce, leave it in your refrigerator overnight.