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Kitchen Hacks For Cooking Curries

These kitchen hacks for cooking curries will help you save time on a day-to-day basis and result in the perfect consistency every time.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 15 curries
Calories: 330 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

Onions
  • 15 medium yellow onions
  • 2 cups cooking oil (see notes)
Tomatoes
  • 30 roma tomatoes
  • ¼ cup water (see notes)
Garlic
  • 1 bag peeled garlic cloves (see notes)

Instructions

Onions
    Cup of Yum
  1. Peel the onions and then chop or slice them. (see notes)
  2. Preheat the cooking oil and add the onions to it.
  3. Stir to mix and then stir at 15-minute intervals until the onions are dark brown.
  4. Puree if necessary, add to a baking tray with raised sides, cover with foil and freeze overnight.
  5. Remove the frozen onions and cut them into 15 even cubes—place in a Ziploc bag and freeze.
Tomatoes
  1. Wash the tomatoes, chop off the ends and quarter them.
  2. Add them to a cooking pot with the water, cover, and cook on high for 5 minutes.
  3. After 5 minutes, reduce the heat to low and continue cooking for 10 minutes.
  4. Uncover, cool slightly, and puree. (see notes)
  5. Cover with foil and freeze overnight in a small roasting pan with raised sides.
  6. Cut into 15 equal cubes and freeze in a Ziploc bag.
Garlic
  1. Place the garlic in a food processor or blender and puree. (see notes)
  2. Place the garlic in a flat tray, cover with foil, and freeze overnight.
  3. Cut into 15 cubes and freeze in a Ziploc bag.

Notes

  • Cooking oil - I use canola oil to help brown my onions, but any neutral cooking oil with a high smoke point, like sunflower or peanut oil, will work.
  • Water - A little water added to the tomatoes helps create steam and cooks them quickly. Don't add more than a quarter cup; they will release their liquid, and you don't want to dilute their flavor.
  • A little water added to the tomatoes helps create steam and cooks them quickly. Don't add more than a quarter cup; they will release their liquid,
  • Garlic cloves - I use a 6 oz bag of peeled garlic for this recipe.
  • Chopping the onions: I use a food processor and pulse 2-3 times to chop the onions. Don't grind them altogether, or they will release too much water, prolonging the cooking time. If you do this, you will not need to puree them later. If you don't have a food processor, slice the onions and puree them after cooking. 
  • : I use a food processor and pulse 2-3 times to chop the onions. Don't grind them altogether, or they will release too much water, prolonging
  • Pureeing the tomatoes - Once they are cooked, they can be pureed in a food processor or blender, or an immersion blender can be used to puree them directly in the pot.
  • Making the garlic paste - I use my food processor to make my garlic paste. If you don't have one and use a blender, add two tablespoons of oil as the liquid base.

Nutrition Information

Serving 1curry Calories 330kcal (17%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 30g (46%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Monounsaturated Fat 19g Trans Fat 0.1g Sodium 11mg (0%) Potassium 455mg (13%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1035IU (21%) Vitamin C 25mg (28%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 15curries

Amount Per Serving

Calories 330

% Daily Value*

Serving 1curry
Calories 330kcal 17%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 30g 46%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 19g 95%
Trans Fat 0.1g 5%
Sodium 11mg 0%
Potassium 455mg 10%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1035IU 21%
Vitamin C 25mg 28%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.