A versatile and flavorful curry sauce perfect for a variety of dishes.
Measure out all the spices into a small bowl.
Organizing your spices beforehand makes the cooking process smoother.
Heat a large skillet over medium heat and toast the spices until fragrant, stirring constantly.
Keep stirring to prevent the spices from burning.
Remove the spices from the skillet and set them aside.
Transfer the spices to a cool bowl to stop the cooking process.
Add oil to the skillet and sauté the chopped onion until translucent.
Cooking the onion slowly enhances its sweetness.
Add minced garlic and grated ginger to the skillet and cook for another minute.
Stir constantly to prevent the garlic from burning.
Stir in the toasted spices and mix well.
Ensure the spices are evenly distributed for a balanced flavor.
Add the crushed tomatoes and water, stirring to combine.
Adjust the water quantity for your desired sauce consistency.
Add the bay leaves, cardamom pods, and sea salt. Simmer the sauce on low heat for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Grate the zest of the lemon and squeeze in the juice of half the lemon. Stir well.
The lemon adds a fresh and tangy note to the sauce.
Blend the sauce until smooth, then serve or use as a base for your favorite curry.
Blending creates a silky texture, perfect for curries.
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