How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes

This is an easy and delicious restaurant style curry sauce!

Indian restaurant style curry sauce

Making curry sauce on a larger scale.

Almost every British Indian curry house has it’s own curry sauce recipe. These curry sauces are made in large batches and used as a base ingredient for many different curries. For best results at home, you will want to make a large batch of the sauce just as they do in curry houses. There is simply no substitute for the large batch that has been slowly cooked to perfection.

So I highly recommend taking a peak at my authentic large scale curry house sauce. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one.

This is a scaled down version which will work perfectly well for those of you who want to make an Indian takeaway style curry for four people.

Think of the curry sauce as you would a vegetable stock. It is quite bland but when you add different spices to it you can make your favourite curries very fast. All of the most popular curry house recipes are in my ebook though you will find a nice selection here on the site too.

Over the years I have tried many different recipes for curry sauce and most of them are quite similar.

How to make british indian restaurant style meals

Illustrated with photographs of each recipe!

My Ebook of curry house style recipes is available now for download to Kindle, iPad, Smartphones and most tablets!
4.6 from 12 reviews
How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes
Recipe type: Base sauce
Prep time: 
Cook time: 
Total time: 
  • 3 tennis ball sized cooking onions – finely sliced
  • 50ml vegetable oil or ghee
  • 3 cloves of garlic – smashed in their skins
  • 1 inch piece of ginger – finely sliced
  • 1 inch carrot - peeled and chopped
  • ¼ cup shredded cabbage (optional)
  • ¼ red bell pepper - diced
  • water
  • 2 tomatoes - finely chopped
  • 1 tablespoon ghee
  • 1 pinch turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground fenugreek seeds
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
  1. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.
  2. Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.
  3. Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium heat in the oil.
  4. Allow the vegetables to fry - stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
  5. When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
  6. Finally, add the tomatoes and just enough water to cover the vegetables.
  7. Bring to a boil and then place the lid on the pan and turn the temperature down to low.
  8. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
  9. After 15 minutes, remove the mixture from the heat and allow to cool slightly.
  10. For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
  11. Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
  12. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.
  13. Use immediately or store in the fridge for up to four days.

This curry sauce recipe makes enough for use with any of my restaurant style curries for four.

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  1. John says

    I made this restaurant style curry and it looks exactly like the picture.

    Now I’m wondering what Herbs spices to add to it to make it suitable for what other dishes, as It’s only a base.


    • Dan Toombs says

      Hi John – I have posted a couple of lamb and chicken restaurant style curries which you will find in those sections. They use the restaurant style curry base. In the coming weeks I will be posting a lot of new restaurant curries from vindaloo to Rogan josh. I just posted a restaurant style chicken korma. Be sure to stop back by and give them all a try. Thanks for your interest. Dan

    • Dan Toombs says

      Hi Dean

      Thanks for your request. I have a really good Jalfrezi recipe for you which you will find here. It is a traditional Jalfrezi like what would have been served during the days of the Raj. I’m still working on a restaurant style jalfrezi which I will be publishing in the next couple of weeks.

      I also have a restaurant style chicken tikka masala recipe which is really nice. You will find it here.

      Let me know what you think. Hope you like them!

  2. Ally says

    Hello Dan,

    Ive been looking for a good base curry for a while.
    Great website you have.
    I’m going to try your prawn madras, vindaloo currys.
    As they’re my favourites.

    I was wondering though.If you have any advice or
    recipe on how taking the base to a Jaipuri sauce.

    Thanks again


  3. Martin Potter says

    Hi Dan,

    I’ve been on the BIR trail for more years than I care to remember – it’s become an obsession, but still eludes me. That’s part of the obsession I guess?!

    I will try your base and onion paste but I have a couple of questions…will the addition of cinnamon powder work in your base? It seems to crop up in lots of BIR bases as one of the taste ‘secrets’. Also, you don’t use Dhania leaves/stalks – I always assumed this was essential?!

    The final mystery surrounds Jaggery Goor. Used normally in Asian sweets, but seems to have that toffee/caramel smell and flavour my local Punjabi restaurant produces in their savoury dishes. Any thoughts please?



    • Dan Toombs says

      Hi Steve

      Thanks for stopping by.

      I do use tablespoons but please don’t think of my recipes as being carved in stone! You should amend them to your own tastes. Use teaspoons or even omit the chilli powder all together.

      The most important thing is that you use the freshest ingredients you can find.


  4. Keithj says


    Are the water quantities correct for this? I seem to have around 750ml left over? Otherwise some great recipes, keep up the good work!

    • Dan Toombs says

      Hi Keith

      I always have some left over which I either put in the fridge or freeze for another time. The sauce freezes very well.


      • Keithj says

        I meant the water to add during cooking – it says 3 pts but you only describe adding half a pint to the gingr/garlic paste and then about 2 cups/ 500ml to the cooking onion/veg mix?

        • Dan Toombs says

          I see now.

          You’re right thanks. It really doesn’t make much difference though I will go fix it. To be honest, I don’t work to exact measures. Instead I go by look and taste but this needs to be fixed.

          Thank you Keith for bringing this to my attention.


  5. Yvonne Poole says

    I’ve been looking for this recipe and now I’ve found it! I made it last night and WOW everyone loved it. My hubby is delighted I’ve finally found a recipe that actually tastes like the restaurant sauce. The only change I made was adding some fried chilli powder and garam masala (I’d fried them in a tbsp of ghee) and added at the end. I’ve managed to keep half it back and now wonder how long it will stay in the freezer before everyone is begging me to make another!

    Thank you for this, I’m going to have a go at your tandoori chicken and naan and pilau rice tomorrow.

    Good luck with your healthy eating too x

    • Dan Toombs says

      Thank you very much Yvonne for your nice words. Feedback like this makes it all worthwhile.

      I’m really glad you liked the recipe. Please keep in touch. I hope you’re trying my stovetop naans. My son makes them all the time and loves them. I’ve got a video on my site to show you how they look when finished.


  6. andy says

    Hi followed steps until it says add rest of spices, added all spices but then you say add turmeric with the ghee as well as the tablespoon thats been added in ad all spices cheers

    • Dan Toombs says

      Hi Andy

      Thank you for bringing that to my attention. All fixed now. To be honest, I’ve been leaving the last step (The ghee/turmeric step) out lately. I hope it still all went well for you. :)

  7. Jo H says

    Hi Dan, I’m going to make this sauce over the weekend. I was wondering if I have to use Ghee? Will oil be ok? If so, would you suggest vegetable oil? Thanks, Jo

    • Dan Toombs says

      Hi Jo

      You don’t have to use ghee. Vegetable oil will do the job just fine. In fact I often make the sauce without ghee. Good luck with it. Hope you like the recipe.


  8. Rose says

    Hi, i really like the recipe
    You said that this would be enough to make 8 curries
    So you use 400ml in one curry?

    • Dan Toombs says

      Hi Rose

      I usually use 400 to 700ml of sauce per curry. It really depends on how many curries you are making. I you look at the restaurant recipes section of my blog, you’ll see how much I use when making just one.

      There really is no rule. The sauce is so good that you should just add it as you like. Then just adjust your seasoning and you’ve got a great BIR curry at home.

      Please let me know if you have any further questions. Thank you.


  9. says

    Wow,that is an interesting take on Indian curries.I love the texture and the color!:-)
    Making the curry sauce in advance is so much better.Once you have done it,the actual cooking of a dish is almost a joke!

    • Dan Toombs says

      Hi Fahad

      Thank you very much for stopping by. I really like the sauce and it does make everything a lot easier. I have cooked ten different curries for ten different people using it. Did it all in minutes.


  10. kit says

    Made restaurant style curry base and hubby said, “tastes just like restaurant curry sauce”, which means – excellent. Thanks so much for posting. I’m a brit. living in Minnesota and they so do not make curries like back home. Really loving your website.
    Is it okay to mix restaurant rogan josh with some of the other spices from your recipe for rogan josh to impress? I wanat to add the cardamom and curry leaves to your restaurant recipe, what do you think?

    • Dan Toombs says

      Hi Kit

      Thank you very much for that. I’m really glad you like my recipes.

      To be honest, you can’t really go wrong if you are using top quality fresh ingredients. If you were to add curry leaves and cardamom to the recipe, I think it would taste really good and probably better. I love curry leaves.

      Thanks for stopping by and commenting and please let me know if you ever have questions about my recipes.


    • Dan Toombs says

      Hi Steve – Thanks for stopping by. I have never kept the sauces in the freezer for more than a month because I’m always using them. I see no reason why they would last for much longer – up to six months. The tins all hold 3 cups (750ml) of sauce. That is the perfect amount for most of my restaurant style curries.

      Good luck with it all and be sure to ask if you have any questions. I’ve made this recipes hundreds of times now.


  11. says

    Made this to the letter and it turned out great. Made Tikka Masala to start with. In France at the moment so can’t get Ghee but substituted with Vegetable Oil.

    Have enough left for another 6 curries.

    Amazing change of texture and colour from pre-blend to blended. Looked like vegetable soup, now looks like curry (using 300W hand blender only). Thanks for the tip of scooping out and doing this in batches. I’m sure that’s the most efficient way and didn’t make a mess either 😉



  12. Andi says

    Only made half the quantity as wanted to try it first…wish I’d done the whole lot! Made your chicken jalfrezi using it and it was absolutely delicious, my son took the rest and made your korma for his girlfriend which they raved about. Gonna make a full batch this week and have a bash at your tikka masala, mmm so looking forward to it!

    • Dan Toombs says

      Hi Andi

      I’m really glad you like the recipes. Thanks for letting me know. The tikka masala is a real favourite around my house. Good luck with it.


  13. daz says

    Can you please confirm quantity and how many final dishes this will make? Have made bir a long time ago following bruce edwards I think(?)

    Also, can your recipes be double up as I would like to make a madras for 12 people!


    • Dan Toombs says

      Hi Daz

      My recipe should make enough for about six curries for four people. It depends on how many you are making and how much sauce you prefer in each. You can double up the recipes for more people. I generally recommend using my recipes as a guide and add less or more sauce until you have the perfect curry for your tastes. Good luck with it.

    • Dan Toombs says

      Hi Mick

      I use savoy cabbage but any cabbage will do. I even used marrow instead once as it was fresh. It worked perfectly. This is really an onion sauce with some fresh veg thrown in. Good luck with it. :)

  14. Neil says

    Really impressed with the sauce,i have been trying for years with no joy!! One problem i have is that the ghee i have used has made it too buttery and sweet,do you have any remedies for this,thanks again!!!!

    • Dan Toombs says

      Hi Neil

      Really glad you like the sauce. I think if it is too butter and sweet, you could make a bit more with out the ghee. Then blend the two together. The problem could also go away when you go to make the different curries. Remember, this is just a base sauce. Adding other spices and ingredients could solve the problem. Thanks for letting me know.

  15. says

    Made a half batch of this today as there were only two of us for dinner – so glad we have leftovers… it was AMAZING as part of the chicken chilli garlic dish!!!
    Thanks for sharing this…off to look at more recipes I can use it in!

  16. Simon says

    Just made this and would like to say that after many years of cooking different curry sauces this one is the best I have found so far. Now looking forward to trying more of your recipes on this site.
    Cheers Dan

    • Dan Toombs says

      Thank you very much Simon! I’m really glad you liked the recipe. Please be sure to let me know if you have any questions about my recipes.

  17. paul says

    hi dan,wondered is this base just used on its own,eg,
    just add prefered meat or is this just a part of the
    all best paul

    • Dan Toombs says

      Thinks of the curry sauce as you would a stock. It has a nice flavour but it’s also quite boring. You just use it to make different curries by adding ingredients and the vegetables/meats of your choice.

  18. Linda Baird says

    Hi Dan, I’ve been using this base of yours for a while, adding whatever veg I have that will blend smoothly and adding more (or less) spices as fenugreek is not my favourite flavour.

    I added radishes to the last batch and gave some to my daughter to try. (I’m normally not fond of radish but it works here) She emailed last night to say that she’d made a lush chicken curry!!! Now she’s going to make some base for her family with the help of my granddaughters (aged 3 and 5) . Who follow in the family footsteps of being very keen cooks.

    Just thought it would be nice to let you know that your lovely recipes will be going forward a few more generations!!! That’s got to be a well deserved credit to you.


  19. Gillian says

    Im having trouble sourcing- fenugreek seeds here in Canada (in my area anyway) is there another name for it, or a substitute I can use? and any variation for a Balti?

  20. Scott says

    Hi Dan-
    Just made the chicken tikka. It was very good.
    Grilled the chicken first over a hot mesquite grill. Seasoned with salt and pepper. Left it juicy. That’s the way to go.
    Simmered with the sauce then for about an hour. Excellent.
    Made enough for left overs. Can’t wait to try the second day!
    Thanks Dan,

  21. Ken says

    I made a batch of your curry gravy this morning and I am pleased to say that it turned out very well. I used one portion for a chicken dhansak this evening and the rest I am going to freeze.

    How long will they last in the freezer ?

    Also took the plunge and bought your ebook for my Ipad. Its great to be able to refer to the recipes whilst in the kitchen.

    • Dan Toombs says

      Hi Ken

      Thank you very much for buying my ebook. I hope you like it. Great to hear the sauce was a success for you. I’ve kept sauce in the freezer for up to 3 months with very little loss of flavour. I tend to make and freeze a lot for easy dinners. Have fun.


  22. Joe says

    Thanks Dan, this is truley the first time I’ve found anywhere that truly appreciates the BIR curry! The Chicken Saagwala is absolutely perfect. Great work, much appreciated

  23. Keith says

    I’ve been trying to replicate the restaurant taste for the last 30 years, with little success (although the curries have been delicious). I just cooked up this base, had a taste and it’s perfect. I am truly in your debt.

    I will now be looking at this site for recipes.

    Many thanks.

  24. Richard says


    I have looked at a few of curry recipes but non of them seem to include your base sauce. Am I missing something? How can you intergrate the base sauce into the curry recipes provided. Sorry if this is a stupid question.

    • Dan Toombs says

      This curry base is used with most of my restaurant style curries which you’ll see listed on the right hand side of my site. Thank you very much.


  25. Chris says


    I’m planning on making your recipe this weekend, just got a quick question, you mean white cabbage or green like a Savoy? And how big is a cup :)



    • Dan Toombs says

      Sorry Chris if I’m answering a bit late. Any cabbage will do. A cup 250ml. I never work from exact measures though. One large handful of shredded cabbage should do the trick.


  26. Sarah says

    Hi Dan,

    Just been reading through your website and reviews (well done on all the positive comments!) and looking to try to make your base curry sauce and then your chicken saagwala recipe.

    The only problem is I’m allergic to onions – is there a substitute for onion that you could recommend or should I just try the recipes without onion?

    Thanks in advance!


    • Dan Toombs says

      Hi Sarah

      I think you should try them without the onions. It’s one of the nice things about cooking for yourself. Can you replace the onions with leeks?


  27. Sarah says

    Hi Dan,

    I tried the curry sauce without onion or leek (allergic to both :-( ) and am surprised how tasty it was. I am going to make it again today for a chicken saagwala (also a lovely recipe from your site – but I will be careful to use less lemon this time!), thank you for the great recipes, will be trying more soon!


    • Dan Toombs says

      Hi Sarah

      Nice to hear the recipe worked for you even without the onion. Thank you for trying my recipes. Be sure to keep in touch!


    • Dan Toombs says

      Hi Cameron

      Yes! You just make the sauce and then add whatever is needed to make the different curries. Check out the ‘restaurant style curries’ on my site for the for the different curries you can make.

      Good luck and be sure to let me know if you have any recipe questions.


  28. Dave says

    Dan, I just discovered your website and I am so excited to get cracking on these recipes – I’ve been looking for an Indian cooking site like this for ages. I’m hoping to give your base sauce and your saag a try next week and I’ll let you know how I get on!

    • Dan Toombs says

      Hi Dave. I’m happy you found my site too. Please let me know how you get on with the recipes and be sure to let me know if you have any recipe questions.


      • Dave says

        So I finally got around to making this sauce and one of your recipes (I chose the Chicken Saagwala) and, despite me making a couple of silly mistakes during the cooking process, the curry came out beautifully! To fit me and my partner’s tastes I’ll probably up the garlic quotient next time around, but this was a definite success.

        Thanks Dan – I look forward to trying more of your recipes.

  29. Darren says

    So glad I found this website! looking forward to cooking your chicken tikka masala at the weekend. Can I half or quarter the ingredients to this curry sauce recipe to make a smaller portion? not a fan of freezing etc

    • Dan Toombs says

      Yes. not problem. I do this often. Just be careful with the chilli powder if you aren’t a big fan of spicy food. Good luck and thanks.


  30. Stephen says

    Absolutely amazing, by far the easiest and best tasting base I’ve ever made! I’m only leaving 5 stars because I can’t leave 6 😉

  31. says

    Dan I have a question about the garlic and ginger paste.

    Following your directions: 500ml water, 10 cloves of garlic, 2 inches of finely sliced ginger, and pulverise in a blender.

    There was far too much liquid. It was like a drink. I made a second batch with much less water again very liquidy.

    -Instructions state garlic smashed in skins I take it I should remove the skins??
    -I also peeled the ginger I take it I should have done that also.

    I’ve just watched the video of your Lamb Madras in which I saw your ginger and garlic paste and that was pastey. I’m not sure how you get that result following the above recipe.

    Many thanks,


    • Dan Toombs says

      Hi Chris

      Sorry – I think you must have seen an in-between version of this recipe. The original was taken off and is now only available in my book. If you check back, a downsized online version is in its place.

      You do used the skins of the garlic. It adds flavour. You really only want to add enough water (a couple drops) to make a think paste with the garlic and ginger.

      The sauce is thick and not watery though it doesn’t have much flavour. I like to think of it as a stock. You add spices to it to make the curries of your choice.

      Hope this helps. Please let me know if you have any further questions.

    • Dan Toombs says

      Try doing it to taste. I use one carrot. Sometimes it’s a bit carrot other times I settle for a small carrot.
      Just have fun and experiment.


  32. Ian Vardy says

    Hi Dan,
    After reading through the ingredients of the curry gravy base sauce, i would like to ask a quick question..
    What exactly does the carrot and cabbage do? Ive never heard of either of these two ingredients in any base sauce ever before. Is it a textural reason, colour, or taste?

    • Dan Toombs says

      Hi Ian

      The carrot and cabbage just add more flavour. It’s a secret I learned from my local tandoori. Try it! I think you’ll like the result. :-)


  33. Ian Vardy says

    Hi again Dan

    I will be making a batch of this sauce ready for a big family get together next week, and i`ve decided to use the carrot and cabbage, but which type of cabbage would you recommend??
    Thanks again

      • Ian says

        Hi Again Dan,
        Ive made the base sauce a couple of times with excellent results, but on both occasions ive omitted the cabbage. Im just a bit apprehensive as to which one to use. White cabbage is much firmer and milder than the stronger leafy dark green variety like Savoy, and then there’s the firm red cabbage. Do you have your own preference of cabbage variety or does it really not matter 1 bit. And what is the appx weight of the quarter of cabbage in grammes-ish..Thanks

        • Dan Toombs says

          It’s not really that technical Ian. Just a bit of cabbage will do and I’ve never weighed it. Usually I use the light green hard cabbage.

          Cabbage is used in the curry sauce at most Bangladeshi curry houses. Pakistani curry houses tend to leave it out. Go on and give it a go. Would like to hear what you think.


  34. Brian says

    Hi Dan, I put this on my facebook because it is so good,(the sauce I mean) and gave you a little plug because you helped me a lot with recipes,” this is the basic sauce for any curry sauce” I just finished making it, to make it go to http://WWW.Thecurryguycom site or google curry guy this is the secret to making Indian restaurant style curry.I tried to paste a pic of the sauce but could not.Brian

    • Dan Toombs says

      Hi Brian

      I received the picture by email. Thanks for trying the recipe and for putting it on Facebook! I really appreciate it. Keep in touch!


  35. says

    Hi Dan, just bought your book from Amazon to add to my collection (Kris Dhillon, Julian Voigt, Dave Loyden etc). Just a quick question – when you refer to ghee in the preperation of the base do you mean vegetable ghee or butter ghee?

  36. NM says

    Hi Dan,

    I tried the curry sauce recipe & I was surprised at the way it turned out! It was delicious! I plan to make this a staple in all my cooking. Are there any other variations to this sauce? Like something that would alter the taste & colour, just to provide a change from the routine?

    • Dan Toombs says

      There sure is. Thank you. I’m writing a book right now which will show several. Nothing typed to day or I would send you the recipes. :-) Watch my blog and there will be a few soon. Dan

  37. alex says

    Why does the base have to be bland..if it suppose to be curry sauce why can’t it taste like a curry sauce..then you would have a really tasting base without the need for any further spice…ok add some t/puree,coriander some methi,chill..but thats all you should use

    • Dan Toombs says

      I think you’ve missed the point of making the curry sauce Alex. It is a base that can be applied to many different curries from mild korma to phal.

  38. ruth says

    hi dan ,i made the curry gravy yesterday but didnt add the fenugreek, would it be ok to add it to the gravy today or add it whilst im making the rest of the dish later on tonight?

    • Dan Toombs says

      A lot of people can’t find fenugreek. You can add it or leave it out. I prefer it and adding it at a later stage is fine.


  39. Annie says

    I had low expectations – it seemed too simple. But this recipe really worked, even though I didn’t have fenugreek or ginger. They will add another layer of flavour on my next attempt. Really good recipe. I’m totally impressed.

  40. mark says

    Just curious . why are there no chillies in the curry sauce at all . thought that would gave been top next to the onions ?

    • Dan Toombs says

      Hi Mark

      A lot of people can’t take the heat. There are many curry house style curries that don’t have any chilli in them. This is a base sauce – a special vegetable stock that is used as a base. The other ingredients are added to this base to create whatever you want to make. Hope this helps.


      • says

        Just made the basic curry sauce and about to try out your madras recipe.
        The use of smoked paprika in the base did surprise me and it does tend to dominate the final flavour. No doubt normal paprika would suffice but the original recipe still looks promising.
        Should it be more soup-like and reduced down to create the final dish though?

        • Dan Toombs says

          Hi Paul

          Soup-like is fine. If too thick for your liking just add a little more water. Regular paprika will do fine but a lot of chefs use smoked paprika to give it a tandoori flavour. Hope this helps.


  41. Tara says

    Hi Dan! I wanted to thank you so much for this recipe, it is PERFECT!!! I’m pre-cooking some chicken right now and am going to use this as a base for your Chicken Madras recipe. I’m so happy that I found your site! Thank you again!!!

  42. Ash says

    Sorry I meant to put 4 stars – a terrific recipe and surprising he knows the ingredients that make up the sauce! Well done

  43. Jakub Zebalski says

    Hello Dan,
    I really like your recipes, I used your site’s clues as inspiration for dishes on Restaurant Day on 16th of May.
    I would like to buy your eBook, but Amazon UK says it’s not possible to buy it from Poland.
    Are there any other options to buy it?

    • Dan Toombs says

      Hi Jakub

      Thank you for trying my recipes. I’m sorry about the book not being available in Poland. Perhaps someday. At this point I only sell through Amazon.

      Thank you.

    • Dan Toombs says

      Hi Bindia

      That is just a restaurant style base sauce to be used as a base for my other restaurant style curries. I wouldn’t add yogurt to the base sauce as many recipes call for it or something else to thicken the sauce.


  44. Dan Toombs says

    Hi Ash

    Suggestions noted. Thank you. This recipe is similar to so many restaurants I’ve cooked in. I’ll try your suggestions too.


  45. Karen says

    I make a lot of my own curries from scratch, grinding my spices and using a authentic curry receipe book and everyone asks what my secret is! When I found this site, I was excited about making the base sauce, as our local curry house always talks about the ‘gravy’ and it’s not something I normally make, instead preferring to make each dish from scratch. So I made it tonight, along with the pre cooked chicken and then added this to make a chicken jelfrezi (also on this site). I don’t wish to be rude, but it was not nice at all and we’ve just had to throw it away, as we couldn’t eat it as it tasted processed. I have to say the actual chicken (once we scraped the sauce off, was lovely and soft, so that is a positive). I assume I must have done something wrong, because all the reviews are highly complimentary. However I have double checked the receipe and I cannot see where I made an error. Such a shame, I’m so glad most other folk think it’s great, unfortunately, for me, it’s worth the effort of making from scratch.

    • Dan Toombs says

      Hi Karen

      Thanks for your feedback. It shouldn’t taste processed at all. Especially if using the freshest ingredients you can find. It will then be a fresh sauce. It is a lot different to authentic Indian cooking which I do as well. Perhaps it’s just not for you which is fine. We can’t all like everything. :-)


  46. Jordan says

    Used this base for a mattar paneer dish and it was amazing-!! Gravy flavor was just like the restaurants!

    I noticed that the large batch version of this includes garam masala and green peppers, but this recipe does not. Is that intended or an oversight?

    Thank you!

    • Dan Toombs says

      Hi Jordan

      Thank you. That wasn’t intended or an oversight. My recipes change all the time. You could certainly add garam masal and green peppers to this recipe.


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