Masala Gravy - Curry Gravy - Recipe
Masala gravy makes a wonderful accompaniment to vegetables, potatoes or any hot food needing a quick spice up.
Ingredients
| 110g | ghee (sunflower oil, if cannot get this) |
| 150g | garlic cloves, finely chopped |
| 110g | ginger, finely chopped |
| 1kg | strong onions, chopped |
| 600ml | water |
| 250g | masala paste, using Steenbergs Organic Madras Curry Powder |
Masala gravy makes a wonderful accompaniment to vegetables, potatoes or any hot
Method
- Add 50ml water to 200g of Steenbergs curry powder and stir to thick paste. Add a little more water if you want to.
- Heat ghee in a wok and stir fry the garlic and ginger for 2 minutes. Lower the heat and add onions. Don’t add all onions at once as they will reduce down in size as they cook. Continue stir-frying until the onions become caramelized.
- Add the water, then using a hand blender or in a blender mash up the mixture to a smooth puree.
- Add the curry paste to the gravy and stir in. Boil for about 10 minutes on a gentle simmer.
- Take off the heat and put into 3 pots of equal size and freeze.
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