Here's How You Can Beat Your Monday Blues With These Supper
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Decisions, Decisions. You don't always love them, and you still gotta make 'em. How-ever, if you aren't particularly looking forward to spending the next half hour after you get home this evening in figuring out just what you should cook or order in for the din-din, we've got you covered. Simply spin the Slurrp Wheel Of Fare-tune, and follow the dinner plan dictated by fate. [Drumroll please.]

All-Curry Base

Via Hebbars Kitchen

Makes 8 cups. Prep time: 10 mins. Cook time: 1 hour.


For the onion-tomato paste:

½ cup oil; 1-inch cinnamon; 1 tsp green cardamom seeds; 1 tsp clove; 2 bay leaves; 1 tsp cumin; 500 gm onion (sliced); 30 gm garlic; 30 gm ginger; 1 tsp salt; 1 kg tomato (sliced)

For the curry base: 

¼ cup oil; 1 tsp turmeric; 3 tbsp Kashmiri red chilli powder; 3 tbsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala

For the cashew-melon seed paste:

¼ cup cashew; ¼ cup melon seeds; ½ cup hot water



ONION-TOMATO PASTE: In a kadhai, heat the oil, and add the whole spices. Saute until aromatic. Next, add the onion, garlic, ginger and salt, and saute well. Add the tomato, cover and cook for 15 mins. Cool and then transfer to a blender. Blend into a smooth paste without adding water. Set aside.


CASHEW-MELON SEED PASTE: Soak cashew, melon seeds in hot water for 15 mins. Blend to a smooth paste and set aside. 


MULTIPURPOSE BASE: Heat oil in a kadhai; add haldi, mirchi coriander and cumin powders as well as garam masala. Saute on low flame, then add the onion-tomato paste and mix well. Cover and cook for 20 mins or until the oil separates. Add the cashew and melon seed paste and cook again until oil separates.

Your curry base is now ready. Cool completely and refrigerate in an airtight box for up to 10 days. In the freezer, the base will last for one month. Use as needed in your recipes.