Punjabi curry sauce base recipe
 This is my go-to curry paste – it’s the perfect base for meat, fish or any vegetarian dishes. See Recipe Tips for details. I recommend doubling the quantity if you want to store some in the freezer. It will freeze for up to 3 months. 50ml/2fl oz rapeseed oil1 large garlic bulb, cloves finely chopped 50g/1¾oz fresh root ginger, finely chopped 2 large red onions, finely chopped 2 large tomatoes, roughly chopped4–5 bird’s-eye chillies, choppedsmall handful fresh coriander, chopped 1–2 tsp salt1 tsp chilli flakes or chilli powder1 heaped tsp ground turmeric 2 heaped tsp garam masalasprinkle dried fenugreek leaves 50ml/2fl oz rapeseed oil 1 large garlic bulb, cloves finely chopped 50g/1¾oz fresh root ginger, finely chopped 2 large red onions, finely chopped 2 large tomatoes, roughly chopped 4–5 bird’s-eye chillies, chopped small handful fresh coriander, chopped 1–2 tsp salt 1 tsp chilli flakes or chilli powder 1 heaped tsp ground turmeric 2 heaped tsp garam masala sprinkle dried fenugreek leaves Method Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes, stirring continuously. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5–6 minutes, stirring occasionally. Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool. Once cool, place the mixture into a blender with 2 tablespoons of water and blend to a fine paste. See Recipe Tips for how to make it into a delicious curry. You can store the paste in the fridge for up to 3 days, or freeze for up to 3 months. Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes, stirring continuously. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5–6 minutes, stirring occasionally. Heat a lidded heavy-based pan over a high heat. Pour in the oil and, once hot, add the garlic and ginger and cook for 2 minutes, stirring continuously. Add the onion, stir, then place the lid on the pan. Continue to cook over a high heat for 5–6 minutes, stirring occasionally. Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool. Add the tomatoes and chillies. Give everything a good stir and cook for 3 minutes with the lid on. Add the coriander and cook for 2 minutes. Add the salt and all the spices. Stir well for about 30 seconds, then remove from the heat and allow to cool. Once cool, place the mixture into a blender with 2 tablespoons of water and blend to a fine paste. See Recipe Tips for how to make it into a delicious curry. You can store the paste in the fridge for up to 3 days, or freeze for up to 3 months. Once cool, place the mixture into a blender with 2 tablespoons of water and blend to a fine paste. See Recipe Tips for how to make it into a delicious curry. You can store the paste in the fridge for up to 3 days, or freeze for up to 3 months. Recipe tips To make this into a delicious chicken curry, fry 6 skinless, boneless chicken thighs in a little vegetable oil until browned on both sides, add 170g/6oz of the Punjabi curry paste along with 50ml/2fl oz double cream, 2 tsp tamarind chutney and 200ml/7fl oz water and simmer until the sauce comes together and the chicken is cooked through. Alternatively, fry 225g/8oz paneer cut into cubes in 2 tablespoons vegetable oil until browned on both sides. Add 170g/6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like it.