Preparation time 15 minutes
This curry paste recipe is originated from South Asian cuisine and is used in making different curries including curried lentils soup, green beans potatoes, fish curry, beef potato stew etc. If you are making this curry paste for any meat, either white meat or red meat, always use boiled onions to make onion tomato paste because it enhances the flavor of meat curry or stew.
Ingredients:
2 medium size onions (cut into large pieces)
2 medium size tomato (cut into large pieces)
1 tbspn ginger garlic paste
1 tspn turmeric powder
1 tbspn red chili powder
Salt to taste
1/2 cup oil
2 medium size tomato (cut into large pieces)
1 tbspn ginger garlic paste
1 tspn turmeric powder
1 tbspn red chili powder
Salt to taste
1/2 cup oil
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Calphalon 7-Piece Cooking Utensil Set | |
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From Mom with Love – A Complete Guide to Indian Cooking and Entertaining (Hardcover) |
Procedure:
1. Make a smooth paste of onion and tomato in a blender [use a countertop blender for proper blending of ingredients] using half cup of water.
2. Heat oil in a pan and add all the spices, ginger garlic paste and onion tomato paste.
3. Cook the mixture on medium heat until all the water from the mixture have been dried and oil starts to separate from the gravy, it takes 10-15 minutes.
4. When mixture become red and oil starts bubbling, curry paste is ready.
2. Heat oil in a pan and add all the spices, ginger garlic paste and onion tomato paste.
3. Cook the mixture on medium heat until all the water from the mixture have been dried and oil starts to separate from the gravy, it takes 10-15 minutes.
4. When mixture become red and oil starts bubbling, curry paste is ready.
