This is a recipe given to me by my sister in law.
I have altered it and made it the way I felt was good and colorful.
Curry sauce is made and stored for daily use by many restaurants this way-the recipe may vary.
This sauce can be kept in the freezer -put the sauce in Ice cube tray and save in a bag in the freezer. Take out one or more pieces as you need.
This recipe uses Onions, garlic, tomatoes, and spices. You can make it hot or mild-as you want-just add or reduce the chili powder. You can substitute fresh tomatoes, and a can of 6 Oz of Tomato paste with 16 Oz can of stewed tomatoes do not add water if you use stewed Tomatoes.
I have used Kashmir Chili powder as it has vibrant red color.
You can use this sauce to make Vegetable curry, add to any Daal, make a Dip, or use your imagination.
Basic Red Curry Sauce-The way you like it!
In a deep pan-large enough to hold 6 cups- heat oil and add chopped onions.
Reduce heat to low and cover-let the onions cook till slightly translucent-about 10 minutes.
Add Coriander and cumin - Dhana-Jeera powder, garlic and, stir to mix them cook uncovered for 2 to 3 more minutes.
Add tomatoes, Tomato paste, ginger, water and salt and let it come to boil-please see note if you are using tomatoes-Paste or Stewed tomatoes.
Add water and boil again - cool and put in the blender, add chili powder and Garam masala.
Blend till it becomes a thick paste- cool and put in the ice cube tray. Store in a bag in the Freezer and use one or more as needed.