Basic Restaurant Style Curry Recipe | What Is The Recipe Of Basic Restaurant Style Curry
- 1 kg Tomatoes
- 1 Onion medium
- 1 inch Ginger
- 10-15 Garlic Cloves
- 2-3 Green chilies
- 4 Cardamom
- 2 Bay leaf
- 1/2 inch Cinnamon
- 2 Red chilies
- 12-15 Cashews
Place everything in a big pan and add water to cover all the vegetables. Cover and simmer for 10 minutes.
Uncover and simmer for another 10-15 minutes or until the water level has reduced by half or more.
Switch off the gas. If the water level is still high, drain the excess water and keep aside (can be used later in making the curry).
Grind everything into a smooth paste. Sieve the gravy base for a smoother texture. This step is totally optional.
Refrigerate the gravy base to be used within 4 days or freeze it (using an ice cube hack) for 2 weeks (at the most).