Base for North Indian Curry - 1

The following recipe is of a curry base. I had made this before but somehow had forgotten about it until I saw it in a popular regional magazine. Do try this base with potatoes or paneer.

Onion - 3 medium

Tomato - 5 medium

ginger - 2 inch piece

Garlic - 4 pods

Green chilli - 2

Oil - 2 tbsp

Cut all the vegetables into big chunks.

Heat the oil and fry all the above on a medium flame for 5-7 minutes until they appear cooked.

Cool and grind.

Oil - 1tbsp

Fenugreek / methi / uluva seed - 1tsp

Curry leaf - 1 sprig

Asafoetida poswder / kayam - 1tsp

Salt

Chili powder - 1 tbsp

Turmeric powder - 1 tsp

Garam masala (or) Jeera powder - 1 tsp

Heat the oil. Splutter the fenugreek seed.

Add the curry leaf and asafoetida powder.

Now add the ground paste and the powders.

After 2 minutes of frying on a medium flame, add the desired ingredient and 1 cup water.

Cook for 5 minutes on a low flame.

Serve hot decorated with coriander leaf.