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Easy Curry Sauce Recipe

Yellow Curry Gravy

'Ome
Yellow curry gravy is the next ‘flavour’ step up from White Curry Gravy. It can still be used for Kormas and mild and medium dishes but has a little more spice and flavour.
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Prep Time 15 minutes
Cook Time 1 hour
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 4 tbsp oil
  • 3 Indian bay leaves (Tej Patta)
  • 5 green cardamom pods
  • 2 sticks of cinnamon
  • 3 large onions sliced
  • 1 tsp salt
  • 1 inch piece of ginger finely chopped or grated
  • 3 cloves of garlic finely chopped or grated
  • 3 green finger chillies chopped
  • 70 g cashew nuts
  • 1 tsp Kashmiri chilli powder or 0.5 tsp of normal chilli and 0.5 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Garam Masala
  • 1 tbsp tomato puree
  • 3 tablespoons plain natural yoghurt
  • 1.2 litre water

Instructions
 

  • Heat the oil in a heavy bottomed pan. Gently fry the bay leaf, cinnamon and cardamom for around a minute.
  • Add the sliced onions and salt, cook on a low heat for around 30 minutes, stirring often, until beginning to turn deep brown.
  • Add the cashew nuts and fry for a couple minutes more.
  • Add the garlic, ginger and green chilli. Fry for a minute.
  • Add the ground spices and cook, stirring for 30 – 40 seconds
  • Stir in the tomato puree and cook gently for 30 seconds, stirring.
  • Mix in the yoghurt followed by the water
  • Stir the mixture until it comes to a simmer.
  • Cook the gravy for 30 minutes.
  • Remove the cardamom, bay leaf and cinnamon. Blend the gravy with a hand blender or blender (leave to cool slightly if doing the latter otherwise the steam will build up and blow the lid off!)
  • Once smooth the gravy is ready to use.

Notes

If you don't have all the spices or you just want to make life simpler, then you can replace all the spices mentioned with 3 tsp of 'Ome Made Hotel Gravy Masala.
Keyword Yellow Curry Gravy, Indian Curry Sauce, Base Gravy, Mild Curry Sauce
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