Restaurant Style Curry Sauce (base)

greatcurryrecipes.net

Curry base sauce

10 large cooking onions - finely sliced

250ml vegetable oil

9 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)

1 carrot - peeled and chopped

¼ head of cabbage - chopped

1 red capsicum (bell pepper) - diced

1 green capsicum (bell pepper) - diced

water

400ml (14 US fluid ounces ) chopped tomatoes

4 tablespoons ghee (clarified butter)

1 tablespoon garam masala powder

1 tablespoon cumin powder

1 tablespoon coriander powder

1 tablespoon fenugreek powder

1 tablespoon smoked paprika

1 tablespoon turmeric

Salt and pepper to taste (I usually leave this out and simply add it to the final dish)

Directions at greatcurryrecipes.net

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