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No Onion,Garlic or Cream Curry

Aanchal Gupta
A restaurant style no onion,garlic curry base that is versatile enough for Malai koftas,Palak Paneer,Paneer Pasanda,Chana,rajma and a host of meat dishes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 1/2 cup Cashews
  • 1 cup Crushed Tomatoes
  • 2 tsp Green Chilies minced
  • 2 tsp Ginger minced
  • 2 tsp Cumin/Jeera
  • 1 tsp Paprika optional for additional color
  • 4 Green Cardamoms/Elaichi crushed
  • 1 tbsp Kasoori Methi/dry Fenugreek leaves
  • 1 cup Milk Full fat preferred. I used 2 %(For vegan option, use water)
  • 2 Tbsp Butter/Ghee/Oil For vegan option use oil
  • 1/2 cup water for grinding

Instructions
 

  • Blend Cashews, Crushed tomatoes and 1/2 cup water till smooth.
  • In 3 tbsp Butter/Ghee/Oil add Cumin/Jeera and let it crackle.
  • Add crushed Green Cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away.
  • Add tomato-cashew paste and stir for few minutes.
  • Add paprika and Kasoori Methi and continue to stir.
  • Add milk and bring to a boil and continue to cook till fat separates.
  • The curry will thicken upon keeping,so add milk/water as needed per the recipe that you are going to use this basic curry for.

Notes

This is a very versatile Curry base that can be used for Paneer dishes,koftas,Rajma,Chana even non veg dishes. It can be made ahead of time. The curry is thick and will thicken. For creamier options, use milk or cream to thin it out for lighter options use water. For Rajma and Chana, use the water that they are boiled in for more flavor.
Tried this recipe?Let us know how it was!