Ingredients
Base
- 6 onions, chopped
- ½ cup mild olive oil or vegetable oil
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, finely chopped
Spices
- 1 cinnamon stick
- 1 tablespoon garam masala
- ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon 7 spice
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne or red chilli
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon fenugreek powder (optional)
Other
- 1-2 red chillis (depending on preferred spice)
- 6-8 tomatoes, chopped
- 1 teaspoon tomato concentrate
- ½ cup ground cashews
- 2-3 tablespoons of butter
- Small handful of chopped cilantro (for garnish and finishing)
- Chopped cilantro and flaked almonds (for garnish)
Instructions
- Sauté Onions: In a wide casserole dish, heat about half a cup of mild olive or vegetable oil over medium-high heat. Add the chopped onions and cook for 5-10 minutes initially, then reduce to low heat and continue sautéing for about 30 minutes until the onions turn a golden color.
- Add Aromatics and Spices: Stir in the finely chopped garlic, fresh ginger, cinnamon stick, and all the spices including garam masala, paprika, coriander, 7 spice, turmeric, cayenne, black pepper, cumin, and optional fenugreek powder. Season with salt and cook on low heat to allow the spices to bloom and infuse the onions.
- Add Tomatoes and Ground Cashews: Add the chopped tomatoes, tomato concentrate, and ground cashews to the spiced onion mixture. Cook down for approximately 15 minutes until the tomatoes are soft and the mixture thickens.
- Blend the Sauce: Using a hand blender, blitz the curry mixture until it becomes a smooth, creamy sauce.
- Finish the Sauce: Stir in 2-3 tablespoons of butter along with a small handful of chopped cilantro to enrich and freshen the flavor near the end of cooking.
- Optional Protein Additions: If using prawns (shrimp), add them to the sauce about 5 minutes before finishing, cooking until done. For chicken, shallow fry chicken cubes in a separate pan after marinating briefly with a small amount of the same spices, then add the cooked chicken to the curry to finish cooking through.
- Garnish and Serve: Garnish the finished curry with additional chopped cilantro and flaked almonds before serving to add texture and further aroma.
Notes
- Adjust the number of red chillis to suit your preferred spice level.
- Ground cashews contribute to the creaminess and richness of the sauce; they can be substituted with cashew butter if desired.
- For a vegan version, substitute butter with oil or a plant-based margarine.
- The sauce pairs wonderfully with rice, naan, or any grilled or roasted proteins.
- Prepare the sauce in advance; flavors improve when allowed to rest overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Indian
