Indian Cuisine 101 - Fresh Three Entree Curry Sauce


			FRESH THREE ENTREE CURRY SAUCE Make three succulent dishes with one curry sauce, meaning less work and preparation time! This homemade-style sauce is great to have around the kitchen. Refridgerate it for up to 2 weeks, or keep it in the freezer for future use. The sauce carries the robust flavors of onion, garam masala, ginger, garlic, coriander and cumin. Makes enough sauce to make all three dishes! See dishes below.

1) Mince onions.
2) In a large saucepan, heat oil. When oil is hot, about 2 minutes, sauté onions in oil for 10 minutes on high heat. Stir occasionally for the first 7 minutes, and continuously for the last 3 minutes.
3) When onions are lightly browned, add turmeric, red chili powder, garam masala, dhania jeeru (coriander and cumin mix), green chili chutney, ginger garlic paste, amchur powder and salt. Sauté for an additional 2 minutes.
4) Add tomato paste. Mix well and cook for another 1 minute.
5) Done! Allow sauce to cool. Store in fridge for 2 weeks or freeze.




	Ingredients - 1 1/2 cups oil - 4 large onions - 1/2 tablespoon turmeric powder- BUY - 1 1/2 tablespoons red chili powder- BUY - 2 tablespoons garam masala- BUY - 5 tablespoons dhania jeera (coriander and cumin mix) powder- BUY - 5 tablespoons green chili chutney- BUY - 8 tablespoons ginger garlic paste- BUY - 1 tablespoon amchur (dry mango) powder- BUY - 2 tablespoons salt - 12 oz. tomato paste

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