Rashmi Sharma A Basic Restaurant-Style Curry is a versatile, flavorful dish commonly served in Indian restaurants. It is typically made with a rich, spiced gravy that can be paired with various vegetables, meats, or paneer (Indian cottage cheese). The key to making a restaurant-style curry lies in the perfect blend of spices, a well-cooked gravy base, and the right texture that coats the main ingredient. Here’s how you can make a basic restaurant-style curry that can be used as a base for different types of curries.
Basic Restaurant Style Curry Recipe | What Is The Recipe Of Basic Restaurant Style Curry
Ingredients
- 1 kg Tomatoes
- 1 Onion medium
- 1 inch Ginger
- 10-15 Garlic Cloves
- 2-3 Green chilies
- 4 Cardamom
- 2 Bay leaf
- 1/2 inch Cinnamon
- 2 Red chilies
- 12-15 Cashews
Instructions
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Place everything in a big pan and add water to cover all the vegetables. Cover and simmer for 10 minutes.
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Uncover and simmer for another 10-15 minutes or until the water level has reduced by half or more.
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Switch off the gas. If the water level is still high, drain the excess water and keep aside (can be used later in making the curry).
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Grind everything into a smooth paste. Sieve the gravy base for a smoother texture. This step is totally optional.
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Refrigerate the gravy base to be used within 4 days or freeze it (using an ice cube hack) for 2 weeks (at the most).
Tips for Making Restaurant-Style Curry:
- Slow cooking onions: The key to the rich flavor of the curry is to cook the onions until they are golden brown. This caramelization adds depth to the gravy.
- Spice blend: The combination of garam masala, cumin, coriander, and kasuri methi is what gives the curry that signature restaurant-style flavor.
- Adjust heat: You can adjust the amount of red chili powder depending on your heat preference.
- Creaminess: To make the curry even more indulgent, add a dollop of fresh cream or coconut milk for a smooth and velvety texture.
- Tamarind or Kasuri Methi: To add a slight tang, you can also add a small amount of tamarind pulp or extra kasuri methi for an earthy flavor.
Variations:
- Vegetarian Curry: You can add vegetables such as peas, potatoes, carrots, or cauliflower to the curry.
- Chicken Curry: If you want to make a chicken curry, add boneless chicken pieces to the curry base, cook until the chicken is tender, and adjust seasoning accordingly.
- Paneer Curry: For a paneer curry, simply add cubes of paneer (Indian cottage cheese) to the gravy once it is ready. Paneer absorbs the curry flavors beautifully.
- Lamb or Beef Curry: For lamb or beef, brown the meat separately and add it to the curry base, simmering until the meat is cooked through and tender.
- Vegan Option: Skip the cream or yogurt and use coconut milk or cashew cream for a dairy-free version.
Serving Suggestions:
- With Naan or Roti: This basic curry goes beautifully with soft naan, tandoori roti, or even parathas.
- With Rice: You can serve it alongside plain basmati rice, jeera rice, or a fragrant biryani.
- As a Thali: Serve it as part of an Indian thali, with other dishes like dal (lentils), raita (yogurt dip), and a small salad.
By mastering this basic restaurant-style curry, you can easily customize it to suit your taste and create a variety of delicious curries with minimal effort. Enjoy the comforting, flavorful experience of restaurant-style curry right at home!
