*  Exported from  MasterCook  *

                            Curry Masala Gravy

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Spices                      Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Gravy Base:
     1/2   pt           Ghee or vegetable oil
   5       tb           Garlic puree
   4       tb           Ginger puree
   2 1/2   pt           Onion puree
   1 1/2   lb           Canned tomatoes and juices
   6       tb           Tomato paste
   3       ts           Salt
   2       tb           Sugar
                        Spices:
   4       tb           Masala mild curry powder
   2       tb           Paprika
   1 1/2   tb           Turmeric

  This stock is one of the keys to achieving the "restaurant curry".
  
  Mix the spices with water to make a paste the consistency of
  catsup. Let it stand.

  Heat 5 to 6 tb oil in a 6 to 8 pint sauepan. Stir-fry the garlic
  puree for 30 seconds, then add the ginger puree and cook for
  another 30 seconds. Add another 5 to 6 tb oil and when hot add the
  spice mixture and stir-fry for another 30 seconds. Add the
  remaining oil and the onion puree and stir-fry gently for about
  10 minutes.

  Puree the canned tomatoes in a blender then add with the tomato
  paste to the pan. Mix in well and add enough water to get a medium
  thick soup consistency. Add sugar and salt to taste.

  Simmer gently for 30 minutes to 1 hour. Reduce to a thickish but
  easily pourable applesauce texture. If it starts to get too dry add
  a little water.

  Separate into 10 equal portions and freeze in small freezer
  containers.
  
  Substitute this curry gravy for the individual garlic, ginger, and
  onion purees in many recipes. This is just a mild base to which you
  can add spices as required.
  
  Yield: 9 Cups


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