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• 600 g onions, roughly chopped
• ²/₃ tsp salt
• 170 ml oil
• 75 g carrots, cut to sticks
• 40 g cabbage
• 60 g red and 60 g green pepper
• 140 g chopped tomatoes (if using real tomatoes, keep as much of the liquid as poss)
• 3-4 tbsp garlic and ginger paste (or about 2 tbsp of each individually)
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• ¹/₃ tbsp ground turmeric
• ²/₃ tbsp ground fenugreek

1. In a big pot, add:
   
   170 ml oil
   600 g onions, roughly chopped
   ²/₃ tsp salt
   Stir to coat in oil, start to cook.
2. Add:
   75 g carrots, cut to sticks
   40 g cabbage
   60 g red bell pepper
   60 g green bell pepper
   140 g chopped tomatoes
   Enough water to cover
   
3. Simmer for like 45 min.
4. Add:
   3-4 tbsp garlic and ginger paste (or about 2 tbsp of each individually)
   1 tbsp garam masala
   1 tbsp ground cumin
   1 tbsp ground coriander
   1 tbsp paprika
   ¹/₃ tbsp ground turmeric
   ²/₃ tbsp ground fenugreek
   More water if needed
   Simmer for another 30 min or so, till all the veg is soft and oil rises to the top.
5. Cool to room temp and then blend till smooth.
6. Add water till it is the consistency of thick cream.
7. Use immediately or freeze in batches for future use (300 ml for a 2-serving amount of curry. see variants)

• Had to reduce the amounts bc i didn't have a big enough pot or enough room in the freezer, but this writeup uses ²/₃rds of the original total.
• Makes over a litre of base. These amounts are the max that will fit in my biggest pot and results in approx 1200 ml sauce (thus 8 servings of curry).
• I could just eat this as a soup honestly. and i have. with bread. very tasty.

• I mostly use this base to make a takeaway style korma. There are a BUNCH of others on the original page. good site tbh