The Vegetarian Curry Bible

Chat Masala (Powder)

by Sunita

Curry Sauce 2

by Kris Dhillon

For approximately eight main course dishes.

Preparation and cooking time: 1 hr 30 minutes approx.

Ingredients

•

tbsp coriander seeds

2 tbsp cumin seeds

Ingredients:

1 tsp ajwain (thymol) seeds

2-3 whole dry red chillies

tbsp black salt crystals

1/2 tsp citric acid

1 tbsp dry mango powder (amchoor)

1 tbsp salt

•

2 lb (900g) cooking onions

2 oz (50g) green ginger

2 oz (50g) garlic

2¾ pint (I litre 570ml) water

1 teaspoon salt

1 tin (8oz/225g) tomatoes

8 tablespoon vegetable oil

1 teaspoon tomato puree

1 teaspoon turmeric

2 tsp garam masala

1 tsp white/black pepper (optional)

1 teaspoon paprika

Method

Roast the first 3 ingredients seperately and powder them with the

chillies, black salt and citric acid.

Method:

Mix in the remaining ingredients.

Store in an airtight container.

Will keep well for years.

Stage One

Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop

the ginger and garlic.

Put the ginger and garlic into a blender with about ½ pint of the water and

blend until smooth.

Take a large saucepan and put into it the onions, the blended garlic and ginger,

and the remainder of the water.

Add the salt and bring to the boil. Turn down the heat to very low and simmer,

with the lid on, for 40-45 minutes.

Leave to cool.

Stage Two

Once cooled, pour half the boiled onion mixture into a blender and blend until

perfectly smooth. Absolute smoothness is essential. To be certain, blend for at

least two minutes. Pour the blended onion mixture into a clean pan or bowl and

repeat with the other half of the boiled onion mixture.

Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this

stage to use in cooking the vegetables.

Freezing. Freezing is best done at this stage.

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