Multi Purpose Base Sauce

Onion/Tomato Base

1. Medium heat a large cooking pot with 200ml vegetable oil

2. Add onions and fry until onions turns golden brown. (add

    salt helps to quicken the process)

3. Bring the pan to high heat Add tomatoes and fry until

    tomatoes softens, add tin tomatoes cook further 10

    minutes (until the mixture thickens)

4. Cool the mixture down and blend in to fine smooth paste

     and sieve through a strainer.

Spice Base Paste

1. Medium heat a cooking pot add 150 ml vegetable oil add

    Bay leaves, ginger paste, garlic paste and fry until get rid of

    raw odour (approx 2 minutes)

2. Add the spice paste and fry for one more minute before

    adding the blended onion tomato paste

3. Cook on high heat for 10 minutes stirring occasionally

4. Add cashew nut paste and simmer for further 10 minutes

    (keep stirring the sauce to stop sticking to the bottom as

    cashew paste has tendency to do that)

5. Stop cooking once the texture of the sauce should be of

    thickness as pumpkin soup, allow it to cool down to room

    temperature before freezing in batches.

Vinny’s hot tips

- Use thick bottomed deep curve bottomed dish.

- Remove bay leaves before blending.

- Be careful while stirring as hot gravy will pop .

- Minus the nuts if you have allergy to nuts, blend onions with  

  full fat yoghurt 200ml instead.