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Basic Curry Sauce

Lom

"This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes."
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Ingredients

45 m servings 25 cals
Original recipe yields 32 servings (4 cups)

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Directions

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  1. Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
  3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  4. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
  6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts


Per Serving: 25 calories; 1.6 g fat; 2.4 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 43 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 44 Ratings

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Most helpful positive review

Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the e...

Most helpful critical review

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty

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Tasty sauce. Definitely an undertaking, both in terms of time and mess, but worth it. I finished in about 90 minutes, but the majority of that was simmering time, including 30 minutes at the e...

Shouldn't a curry recipe contain curry? It's not on the list of ingredients; maybe this is what others sense is 'missing'. I have toyed around with this recipe several times & I have always adde...

This sauce is excellent! It is the same recipe my boyfriend, who is Pakistani, uses. I'd recommend adding a teaspoon of salt. I left in the seeds from the chiles, and it is really spicy.

A good simple recipe for me to get creative with. I used to on tofu and it worked out nicely. I have to respond to the other reviews: curry is NOT a seasoning, its a combination of seasonings. I...

Four stars overall.....5 for taste, 3 for preparation steps and amount of water. I streamlined the prep by cooking the onions, peppers and tomatoes along with the garlic and ginger first. Blende...

Very good recipe. Having read the reviews, I also opted to add some sugar to mine because I prefer a sweeter curry. This recipe is taking me a lot longer than the time suggested; however, I can ...

Hot and spicy. At the end of following the recipe closely, i felt it needed a bit of salt, or conversely, used as a sauce with something salty

This recipe was extremely time-consuming. The recipe states that it will only take 45 minutes to prepare, yet it took us almost 3 hours!(I don't think there is anyone on this planet capable of ...

I've been looking for a good curry sauce. This one was okay, but it was labour intensive and it seemed to be missing something. Not quite the authentic Indian taste I was hoping for. We enjoyed ...