The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

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I watched it being made. Only seven ingredients! With most Indian and Pakistani curries calling for many more ingredients, I was curious about how this simple curry would taste. Above is an authentic balti using a base sauce. As you can see, the colour and texture of the sauce are different. I have to say, it tastes a lot better too.

Cooking curries in a more authentic Indian style works but the end dish is different. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. You will also need to make the base curry sauce. I make mine in large batches and then freeze what I don’t use. This makes whipping up a restaurant curry really easy. Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour. Here are all the starters, curries, sides, tandoori, breads, chutneys and rice dishes you will ever need. Add the curry leaves and the onion and fry over a medium to medium–high heat for about 5 minutes until the onion is soft and translucent.If you decide not to make the base curry sauce, which really is so easy, you might like to opt for my new one pan, no base restaurant style curries but I do hope you give the base sauce versions a try first. How was the base curry sauce developed?

Cooking the curries in a more authentic and traditional way just wouldn’t be possible in most restaurants as it would be too labour intensive, overly time consuming and not cost effective. Heat the oil in a large frying pan or karahi over medium high heat. When the oil begins to shimmer, stir in the chopped onions and fry for about 7 minutes or until soft and light golden brown in colour. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans.I usually use a hand held blender which takes about three to four minutes to blend until silky smooth. That’s what you want.

Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes. Add the lemon juice. Then a little red food colouring if preferred. This adds no flavour. Then garnish with chopped coriander (cilantro).If you like a good curry, you’ve come to the right place. I have thousands of tried and tested curry recipes for you to try and new recipes are being uploaded weekly. Just heat it up in a pan next to where you are cooking your curry and add as required. The amount of base sauce I used in your recipe was more/less than called for. Why is this?

Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down. There are just some subtle differences if you look at the recipes but yes you could definitely add mint sauce to pathia if you like the sound of that. I usually say if it sounds good it probably tastes good! If you are just going to be cooking for yourself or one other person, you could try them here. What sort of containers shall I use to freeze the sauce in? Samosas are also amazing as a starter and you will find some of the best samosas around right here! Here are more curry house curry favourites you might like to try!This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry.