Basic Curry Sauce 5, Creamy With Cashew Nuts
Basic Curry Sauce 5, Creamy And Dairy Free
Bhawna Goel Gupta
This rich, creamy sauce is milk free and suitable for jumbo (large) prawn curry, butter chicken, chicken tikka masala, dum alu (deep fried/roasted) and anywhere where you need a rich and creamy curry sauce, without the use of cream or other milk products. Makes enough for 500 gm main ingredient.
1 cup raw (raw, not toasted) cashew nuts
2 tbsp. butter (use oil, if allergic to milk products)
10-12 cloves of garlic, crushed in a mortar (grate if you do not have a pestle-mortar)
2 cups (400 gm) pureed tomatoes or a small carton of passata tomato
Chilli powder to taste
Salt to taste
1 tsp. garam masala
1 tbsp. dry methi leaves (kasoori methi)
Soak cashew nuts for an hour in warm water. Blend to a paste with a little water.
Heat butter in a pan. Add crushed garlic. Fry lightly, not letting it get brown. Otherwise, it will taste bitter.
Add cashew paste and stir-fry on medium heat, until lightly pink, no more.
Add tomato paste, salt, chilli powder and simmer for 5 minutes.
Blend to a smooth taste. If you do not have a blender, do not worry, leave it as it is.
Add fenugreek/methi leaves, stir in.
If the gravy looks too thick, add a little water, to make it as you would like it.
Taste and adjust seasoning. It is now ready for use with any ingredients of your choice.