Punjabi curry sauce base
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes around 400g/14oz
This is my go-to curry paste – it’s the perfect base for meat, fish or any vegetarian dishes. See Recipe Tips for details.
I recommend doubling the quantity if you want to store some in the freezer. It will freeze for up to 3 months.
By Romy Gill
Ingredients
- rapeseed oil: 50ml/2fl oz rapeseed oil
- garlic: 1 large garlic bulb, cloves finely chopped
- ginger: 50g/1¾oz fresh root ginger, finely chopped
- red onions: 2 large red onions, finely chopped
- tomatoes: 2 large tomatoes, roughly chopped
- chillies: 4–5 bird’s-eye chillies, chopped
- fresh coriander: small handful fresh coriander, chopped
- salt: 2 tsp salt
- chilli powder: 1 tsp chilli flakes or chilli powder
- turmeric: 1 heaped tsp ground turmeric
- garam masala: 2 heaped tsp garam masala
- fenugreek: sprinkle dried fenugreek leaves
Method
Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5–6 minutes, stirring occasionally.
Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool.
Once cool, place the mixture into a blender with 2 tablespoons of water and blend to a fine paste. See Recipe Tips for how to make it into a delicious curry. You can store the paste in the fridge for up to 3 days, or freeze for up to 3 months.
Recipe tips
To make this into a delicious chicken curry, fry 6 skinless, boneless chicken thighs in a little vegetable oil until browned on both sides, add 170g/6oz of the Punjabi curry paste along with 50ml/2fl oz double cream, 2 tsp tamarind chutney and 200ml/7fl oz water and simmer until the sauce comes together and the chicken is cooked through.
Alternatively, fry 225g/8oz paneer cut into cubes in 2 tablespoons vegetable oil until browned on both sides. Add 170g/6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like it.
