Curry without onion and garlic recipe | all purpose curry base

 Ingredients

 for tomato paste:

• ¼ cup oil
• 1 tsp cumin
• 2 bay leaf
• 3 inch cinnamon
• 10 pods cardamom
• 10 cloves
• ½ tsp pepper
• 1 kg tomato, sliced
• 30 gram ginger, sliced
• 3 tbsp cashew
• 2 tbsp sesame
• 2 tbsp melon seeds

for curry base:

• ½ cup oil
• 1 tsp turmeric
• 3 tbsp chili powder
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala pdr
  
• 2 tsp kasturi methi
• ¼ tsp hing

Instructions 

• In a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.
• saute until the spices turn aromatic.
• add 1 kg tomato, 30 gram ginger and saute well until tomato softens.
• also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.
• saute for a minute or until everything is well combined.
• cover and cook for 10 minutes or until everything is cooked well.
• cool completely, and transfer to the mixer jar, grind to smooth paste. keep aside.
• in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chili powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasturi methi and ¼ tsp hing.
• saute on low flame until the spices turn aromatic without burning.
• add in a prepared tomato base and mix well.
• cook until the oil separates from the base.
• cover and cook for 5 minutes or until the oil separates completely.
• finally, no onion no garlic gravy base is ready to prepare the curry of your choice.
   
  NOTE- this is not my recipe. I feel  the oil used is a bit too much, use your discretion while cooking.
   
   

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