Also here's my curry recipe, since we're talking about it. It makes a very large batch (10-12 servings), though, be warned.
- 2 medium tomatoes, chopped roughly
- 2 medium onions, chopped roughly
- 1/2 cup garlic (I use preminced)
- 1/2 cup ginger root paste (I buy this in tubes)
- 2 sticks butter (*OR 1/2 cup vegetable oil)
- 1 quart heavy cream (*OR 2 cans coconut milk)
- 1 TBS each of cumin, paprika, turmeric, coriander, fenugreek, salt
- 1/2 TBS each of asafetida, sugar, and chili powder (add more chili powder for more heat)
- 2 TBS garam masala
*For a more traditional dish.
1. Combine tomatoes, onion, garlic, and ginger in blender - blend until liquified.
2. Melt two sticks of butter in a large pot. Then pour in liquified vegetables, mix thoroughly, and cover.
3. Cook on high for 15 minutes or until golden orange.
4. Turn off heat and stir in spices, salt, and sugar slowly.
5. Simmer on low for 10 minutes to toast spices. (DO NOT SKIP.)
6. Add heavy cream slowly and stir in.
7. Add tomato paste for tikka masala (24 oz) OR spinach for saag (30oz frozen leaves) OR leave as is for golden curry.
8. Stew curry for 2-8 hours before serving. (I usually pour it into a crock pot and cook it all day on low.)
If you want to add meat or veggies, I add them when I put them in the crock pot. If you want to add paneer, do that about 10 min before you intend to serve/eat it. I usually pair it with jasmine rice with peas.
