Whether you’re making a vegetarian or non-vegetarian curry, this Nepali curry sauce recipe is a perfect blend of spices, is full of flavor, and is the perfect sauce to keep on hand for quick and delicious curries at any time.
Curry Sauce
The curry sauce is a flavorful blend of spices, herbs, and veggies, and it varies depending on the recipe. In Nepali cooking, turmeric, cumin, coriander, ginger, garlic, chili, tomato, and onion are used to make it.
Having a jar of Nepali curry sauce in your fridge is like having a magic ingredient ready to go! Whether you’re cooking chicken, veggies, or tofu, this sauce adds an extra layer of flavor to your curries.
It’s a real time-saver on those crazy days when you need a quick and yummy meal.
It is simple to make and doesn’t require coconut milk or cream—a definite plus! It saves a lot of time.
Here is a delicious and easy-to-follow Nepali curry sauce recipe for your next curry.
Ingredients
Main: The main ingredients are tomatoes and onions. Wash and chop the tomatoes and onions.
Spices: Turmeric powder, curry powder, red kashmiri chili powder, cumin seeds.
Seasoning: Salt, minced garlic, and ginger powder ( You can use fresh ginger)
Oil: Olive oil or any vegetable oil of your choice.
Instructions
- Heat a pan over medium-high heat. Add oil once the pan is hot.
- After that, add the cumin seeds. Cook the cumin seeds for a minute or two until they turn brown.
- Add chopped onion to the pan. Combine everything well. Cook until the onion softens.
- Add all spices: turmeric, masala, kashmiri chili, salt to taste, ginger, and garlic. Mix everything well and let it cook for a minute.
- After the onion and spices are cooked, add chopped tomatoes.
- Combine everything well. Pour water into the pan.
- Cover the pan with the lid and cook for 5 minutes until the tomatoes are mushy and well-cooked.
- Once cooked, let it cool for 5-10 minutes.
- Once it has cooled, transfer the cooked paste to a blender. Add water and blend for 20-30 seconds until it forms a fine paste.
- Finally, pour the sauce into a glass or an airtight container to refrigerate or use it immediately for curries.
Storage Suggestion
You can store curry sauce in an airtight container and refrigerate it for 4-5 days. This time frame will ensure the sauce stays fresh and retains its flavor.
After this time frame, it’s best to discard the sauce as it may have lost its taste and freshness. Remove the sauce from the fridge whenever you need it to make curry.
Curry Recipes
Ingredients
Vegetables
- 3 tomato ( 2 cup of chopped tomatoes)
- 1 onion (1 cup of chopped onion)
Spices
- ¼ tsp ground turmeric
- ¼ tsp curry powder
- ¼ tsp red kashmiri chili powder
- ¼ tsp cumin seeds
Oil
- 1 tbsp olive oil or any vegetable oil of your choice
Seasoning
- ¼ tsp salt (As per taste)
- ½ tsp garlic
- ¼ tsp ginger powder ( or minced ginger)
Water
- ½ cup water
- ⅓ cup water (Blending)
Instructions
- Start by heating a pan over medium-high heat. Then add oil.1 tbsp olive oil or any vegetable oil of your choice
- Add cumin seeds next. Cook the cumin seeds for a minute or two until they turn brown.¼ tsp cumin seeds
- Add chopped onion to the pan. Combine everything well and cook until the onion softens.1 onion (1 cup of chopped onion)
- Once the onion softens, add all spices: turmeric, curry powder, red chili, Kashmiri powder, ginger, and garlic. Mix everything well and let it cook for a minute.½ tsp garlic, ¼ tsp ground turmeric, ¼ tsp curry powder, ¼ tsp red kashmiri chili powder, ¼ tsp ginger powder ( or minced ginger), ¼ tsp salt (As per taste)
- After the onion and spices are cooked, add chopped tomatoes. Combine everything well.3 tomato ( 2 cup of chopped tomatoes)
- Pour water into the pan. Cover the pan with the lid and cook for 5 minutes until the tomatoes are mushy and well-cooked.½ cup water
- Once cooked, let it cool for 5-10 minutes. Once it has cooled, transfer the cooked paste to a blender.
- In a blender, water and blend it for 20-30 seconds until it forms a fine paste.⅓ cup water (Blending)
- Pour the sauce into a glass or an airtight container.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
Being mom of two cooking everyday dinner is nightmare, but with this recipe of sauce i can cook in batch and use it whenever needed. your step by step instructions makes it easier even for first timer. thank you for this simple sweet recipe.
Your welcome 🙂
How long you can store this curry in a fridge?
Hi Niina,
You can store homemade curry sauce in the refrigerator for up to 5 days, but if you want to freeze it, it will keep up to 2 months.
Thanks