A No onion,garlic,versatile curry that can be used as a base for any Indian meal, be it Paneer Makhanwala/Butter paneer, Palak Paneer, Malai Kofta, Shahi Gobhi,Rajmah,Chana or even Butter chicken or any meat dish.

I made it recently for my Lauki Ke Kofte that I made in the appe pan. It tasted so rich and creamy, just like what you get in the restaurants, but there was no cream! The richness and thickness which is normally associated with an onion and cream based gravy, actually comes from the cashews that are ground into a paste with the tomatoes.

It tastes just as good if not better than the traditional curry and so easy to customize to what ever you are adding it to. If using for chana/rajma, add garam masala,anardana/pomegranate seeds. If using it for meat dishes,add a bit of yogurt, for palak paneer add coriander powder!

Moving on to the recipe,here is the written recipe followed by the step by step pictorial one-

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

Cook Time 15

Total Time 20

Course Main Course

Cuisine Indian

Servings

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!

Here is the step by step pictorial recipe-

Ingredients

Blend cashew,tomatoes and water into a smooth paste

In Ghee/Butter/Oil add Cumin/Jeera and let it crackle. Add crushed Green Cardamoms/Elaichi

Add ginger and green chilies and cook till raw smell of ginger goes away

Add tomato/Cashew paste and cook for a few minutes

Add kasoori Methi and paprika and cook till fat separates

Add milk/cream(water for a vegan option). I used low fat milk.

Cook and continue to stir till fat floats on top,that means the curry is ready!

Use as a curry base for all Paneer dishes,Koftas,Rajma,Chana and all meat dishes as well.

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Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian

or Nutritionist if you have any health issues or questions.

*I have made these recipe following the fasting rules observed in my family. If there are certain things that you don’t consume during fasting, please tweak the recipe and make without it*

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