NEVER Use Curry Powder Again, Try This Old Indian Trick (One Base for 100 Recipes)

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com NEVER Use Curry Powder Again, Try This Old Indian Trick (One Base for 100 Recipes) Curry powder was invented for English kitchens, not Indian ones, and because its strongest spices always overpower the rest, everything cooked with it ends up tasting the same. The alternative shown here is a simple four-spice base paste made from blended onion, ginger-garlic paste, coriander, cumin, turmeric and chili powder, cooked slowly in a heavy pan until oil visibly separates at the edges of the paste — that separation, not a timer, signals the raw taste is gone. The finished paste keeps in the fridge for about a week or can be frozen in small portions. To vary it each night, whole spices like cardamom, cloves and cinnamon are briefly warmed in oil before the base goes in, and a different finish — dried fenugreek, fresh cilantro, yogurt or cashew cream — changes the result completely. Salt is deliberately left out of the jar because different dishes need different amounts. #IndianCooking #CurryFromScratch #HomemadeCurryBase #IndianSpices #NoCurryPowder #CookingForBeginners #IndianRecipes