BEST Indian Curry Masterclass, One Base for 100 Recipes | Curry Paste

onions

🥗Healthier: red onions

💰Cheaper: yellow onions

Red onions have more antioxidants.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and convenient.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

Introduce the curry paste and its versatility for various recipes.

Discuss common mistakes in making Indian curry, such as chopping onions and tomatoes too large, adding too much water or oil, and not cooking long enough.

Mention the importance of cooking the curry base properly for flavor.

List the ingredients needed for the curry paste.

Explain how to make ginger and garlic paste by blending equal parts ginger and garlic with a little water.

Advise on chopping onions and tomatoes finely or pureeing them for better results.

Emphasize using a thick-bottomed pan to prevent burning.

Heat oil in the pan over medium heat.

Add onion paste along with ginger and garlic paste to the hot oil, stirring well.

Cook for 3-4 minutes until the raw smell fades and the mixture browns slightly.

Add spices: 1 tablespoon coriander powder, 0.5 tablespoon cumin powder, 0.5 teaspoon turmeric powder, and 1 teaspoon red chili powder, adjusting for heat preference.

Suggest using Kashmiri red chili powder for color without excessive heat.

Cook the spice mixture for about a minute, adding water if necessary to mix uniformly.

Add tomato puree and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary