Curry Sauce

 Ingredients 

• 2 large onion
• 8 cloves garlic
• 2 tbsp  ginger chopped
• 1/2 cup green pepper including red pepper chopped.
• 1 cup tomatoes crushed/puree
• 2 tbsp whole cumin seeds with coriander and fennel seeds
• 2 tbsp red chili powder
• 1 tbsp  ground coriander and cumin
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves
• 3 tbsp  oil
• 1 tsp sugar
• salt to taste
• 

Instructions 

Prepare the vegetables by roughly chopping the onion, peeling the garlic, skin the ginger and chop the peppers.

In a saucepan or kadai, heat oil and add the onion on medium high heat. Sauté until becoming translucent then tip in the garlic, ginger and both peppers. Cook until the peppers are soft. Add in the tomato, and all the spices, sugar and salt. Further cook 2-3 minutes. Add dried fenugreek leaves.  Turn off the heat and let it cool. Place in the blender bowl or use an immersion blender and blend until you achieve a fairly smooth sauce. Adjust to your desired consistency.  

Storage

Store the curry sauce in a clean jar or airtight container and keep in the fridge for up to 5 days.

You can also freeze the sauce in batches for up to 3 months. Defrost at room temperature or in the microwave prior to use.