How to use curry base to make different sabzis across the week?

Question

How can you use one curry base to make different sabzis across the week? Learn how to create a master gravy and customize it for variety.

Answer 1

A curry base can be used to make different sabzis by varying the vegetables, spices, and cooking techniques. This allows for diverse flavors and textures while saving time on preparation.

Detailed Explanation:

A curry base, typically consisting of onions, tomatoes, ginger, garlic, and spices, forms the foundation for many Indian sabzis (vegetable dishes). To create different sabzis throughout the week, start with a large batch of curry base. Then, divide it into portions and customize each portion with different vegetables and spices.

Here's a step-by-step approach:

1. Prepare the Curry Base: Sauté finely chopped onions until golden brown. Add ginger-garlic paste and sauté until fragrant. Add chopped tomatoes and cook until softened. Blend the mixture into a smooth paste. This is your basic curry base.
2. Divide and Conquer: Divide the curry base into separate containers for each day of the week.
3. Monday - Aloo Gobi (Potato and Cauliflower): To one portion of the base, add turmeric powder, coriander powder, and garam masala. Sauté cubed potatoes and cauliflower florets until lightly browned. Add the spiced curry base and cook until the vegetables are tender.
4. Tuesday - Palak Paneer (Spinach and Cheese): To another portion, add a touch of cream or yogurt for richness. Sauté spinach until wilted and blend into a puree. Add the spinach puree and cubed paneer (Indian cheese) to the curry base. Simmer gently.
5. Wednesday - Chana Masala (Chickpea Curry): To a third portion, add chana masala powder, amchur (dried mango powder), and a pinch of red chili powder. Add boiled chickpeas and simmer until the flavors meld.
6. Thursday - Baingan Bharta (Eggplant Mash): Roast an eggplant until the skin is charred and the flesh is soft. Mash the eggplant and add it to a portion of the curry base. Season with cumin powder and coriander leaves.
7. Friday - Mixed Vegetable Curry: Use the remaining curry base and add a mix of your favorite vegetables like carrots, peas, beans, and bell peppers. Season with your preferred spices.

Pro Tip:

Adjust the consistency of your sabzis by adding water or vegetable broth as needed. For a richer flavor, add a dollop of cream or butter at the end of cooking.