Indian curry base
Restaurant style Indian curry base.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodbydrygast.com.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Garlic press
- Grater
- Pot
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Airtight container
Ingredients
- 200 g Rapeseed oil
- 1 1/4 kg Yellow Onion
- 140 g Carrot
- 300 g Cabbage
- 200 g (1 pcs) Bell Pepper Red
- 200 g (1 pcs) Bell Pepper Yellow
- 70 g Garlic
- 70 g Ginger
- 400 g Crushed Tomatoes
- 500 g (5 dl) Water
- 5 g (0.5 Tbsp) Garam Masala
- 4 g (0.5 Tbsp) Cumin
- 6 g (1 Tbsp) Coriander Powder
- 2 g (1 tsp) Fenugreek Powder
- 2.3 g (1 tsp) Smoked Paprika Powder
- 50 g Rapeseed oil
- 3 g (1 tsp) Turmeric Powder
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