How to Make My Mom's Indian Curry From Scratch

For use in a variety of Indian dishes such as mattar paneer, chicken or egg curry. This recipe is for the curry sauce itself only. (Pictured: channa masala)

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How to Make My Mom's Indian Curry From Scratch Recipe
37 Steps
Ingredients
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1
Peel the onions.

Peel the onions.

2
Chop the onions.

Chop the onions.

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3
Chop 'em!

Chop 'em!

4
Chop the green peppers (hari mirch).

Chop the green peppers (hari mirch).

5
6
Grab the olive oil. She can use vegetable oil instead if desired.

Grab the olive oil. She can use vegetable oil instead if desired.

7
Pour olive oil into pan.

Pour olive oil into pan.

8
The olive oil should coat the bottom of the pan, about 1/4 cup.

The olive oil should coat the bottom of the pan, about 1/4 cup.

9
Grab your Indian masaldani (i.e., assemble your Indian spices).

Grab your Indian masaldani (i.e., assemble your Indian spices).

10
Add 1 teaspoon of cumin seed (jeera) to the pot.

Add 1 teaspoon of cumin seed (jeera) to the pot.

11
Chop and blend the ginger and garlic into a paste. This is what it looks like frozen (as Mom keeps it, pre-made). Add to pot. A green pepper can also be included in the paste.

Chop and blend the ginger and garlic into a paste. This is what it looks like frozen (as Mom keeps it, pre-made). Add to pot. A green pepper can also be included in the paste.

12
Toss the chopped onions and green pepper into the pot.

Toss the chopped onions and green pepper into the pot.

13
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15
Turn up the heat.

Turn up the heat.

16
Mix and stir until the onions begin to brown

Mix and stir until the onions begin to brown

17
18
Find your tomato sauce.

Find your tomato sauce.

19
20
Add 1/4 cup tomato sauce into a blender.

Add 1/4 cup tomato sauce into a blender.

21
Find your yogurt.

Find your yogurt.

22
Add 1/4 cup yogurt into blender containing tomato sauce.

Add 1/4 cup yogurt into blender containing tomato sauce.

23
24
Add your pot contents, with your hopefully nicely browned onions etc., into blender.

Add your pot contents, with your hopefully nicely browned onions etc., into blender.

25
Blend until contents turn into a mostly liquified paste.

Blend until contents turn into a mostly liquified paste.

26
27
Pour the blended paste back into the pot.

Pour the blended paste back into the pot.

28
Mix and stir.

Mix and stir.

29
Add 1 teaspoon of turmeric (haldi).

Add 1 teaspoon of turmeric (haldi).

30
Mix and stir.

Mix and stir.

31
Add 1 teaspoon of coriander powder.

Add 1 teaspoon of coriander powder.

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33
Add 1 teaspoon of red pepper (laal mirch).

Add 1 teaspoon of red pepper (laal mirch).

34
Add 1 teaspoon of salt.

Add 1 teaspoon of salt.

35
Add 1 teaspoon of garam masala.

Add 1 teaspoon of garam masala.

36
Mix and stir.

Mix and stir.

37
Add the additional ingredients of your choice (channa masala and dhanya pictured), and you're done.

Add the additional ingredients of your choice (channa masala and dhanya pictured), and you're done.

Ingredients

3 Onions 
1 Green pepper (hari mirch) 
4 Ounces Ginger 
1 Tablespoon Olive oil 
1 Teaspoon Cumin seeds (roasted) 
¼ Cups Tomato sauce 
¼ Cups Yogurt (plain, low fat) 
1 Teaspoon Turmeric 
1 Teaspoon Red chili pepper (laal mirch) 
1 Teaspoon Salt 
4 Ounces Garlic 
1 Teaspoon Garam masala 
1 Teaspoon Coriander powder (dhanya) 
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