Yellow Curry Gravy
Yellow curry gravy is the next ‘flavour’ step up from White Curry Gravy. It can still be used for Kormas and mild and medium dishes but has a little more spice and flavour.
Ingredients
- 4 tbsp oil
- 3 Indian bay leaves (Tej Patta)
- 5 green cardamom pods
- 2 sticks of cinnamon
- 3 large onions sliced
- 1 tsp salt
- 1 inch piece of ginger finely chopped or grated
- 3 cloves of garlic finely chopped or grated
- 3 green finger chillies chopped
- 70 g cashew nuts
- 1 tsp Kashmiri chilli powder or 0.5 tsp of normal chilli and 0.5 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Garam Masala
- 1 tbsp tomato puree
- 3 tablespoons plain natural yoghurt
- 1.5 litre water
Instructions
- Heat the oil in a heavy bottomed pan. Gently fry the bay leaf, cinnamon and cardamom for around a minute.
- Add the sliced onions and salt, cook on a low heat for around 30 minutes, stirring often, until beginning to turn deep brown.
- Add the cashew nuts and fry for a couple minutes more.
- Add the garlic, ginger and green chilli. Fry for a minute.
- Add the ground spices and cook, stirring for 30 – 40 seconds
- Stir in the tomato puree and cook gently for 30 seconds, stirring.
- Mix in the yoghurt followed by the water
- Stir the mixture until it comes to a simmer.
- Cook the gravy for 30 minutes.
- Remove the cardamom, bay leaf and cinnamon. Blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
- Once smooth the gravy is ready to use.