# World Sauces — Indian Sauces

> Brad's reference for Indian sauces — curry bases, paneer butter masala, korma, vindaloo paste, coconut chutney, tamarind chutney, raita, and more.

### Tomato-Onion Curry Base
- **Ingredient Ratios:** 1:1 onion:tomato
- **Instructions:** Sauté onion, garlic, ginger; add tomatoes & spices; simmer & blend smooth.
- **Typical Uses:** Universal curry or dal base.

### Paneer Butter Masala (Makhani)
- **Ingredient Ratios:** 4:8:1 onion:tomato:cashew
- **Instructions:** Cook onions, ginger, garlic; add tomatoes & cashews, blend; simmer with butter & cream.
- **Typical Uses:** Rich sauce for paneer, chicken tikka masala.

### Chicken Korma Base
- **Ingredient Ratios:** 4:40:1 onion:cashew:yogurt (g)
- **Instructions:** Brown onions & cashews; blend with yogurt; simmer with spices.
- **Typical Uses:** Mild creamy curries (korma, navratan).

### Vindaloo Paste
- **Ingredient Ratios:** 1:1:2 garlic:ginger:red chili
- **Instructions:** Soak chilies in vinegar; grind with garlic & ginger to paste.
- **Typical Uses:** Goan vindaloo meat curry.

### Rasam Base
- **Ingredient Ratios:** 4:4:1 toor dal:tomato:tamarind (by wt)
- **Instructions:** Boil dal & tomato; add tamarind & rasam spice; simmer.
- **Typical Uses:** Thin soup or rice accompaniment.

### Kadhi
- **Ingredient Ratios:** 4:1 yogurt:besan
- **Instructions:** Whisk besan into yogurt & water; cook with spices until thick.
- **Typical Uses:** Served with rice or roti.

### Coconut Chutney
- **Ingredient Ratios:** 1:0.125:0.17:0.02 coconut:chili:ginger:tamarind
- **Instructions:** Grind all with water; temper with mustard & curry leaves.
- **Typical Uses:** Dip for dosa, idli, vada.

### Mint-Coriander Chutney
- **Ingredient Ratios:** 1:1 cilantro:mint (+ chili, lemon)
- **Instructions:** Blend herbs with chili, ginger, spices & lemon to smooth paste.
- **Typical Uses:** Dip for snacks, spread for sandwiches.

### Tamarind Chutney
- **Ingredient Ratios:** 1:1 tamarind:jaggery
- **Instructions:** Simmer tamarind pulp with jaggery & spices until syrupy.
- **Typical Uses:** Sweet dip for chaats, samosa.

### Peanut Chutney
- **Ingredient Ratios:** 8:1:1 peanut:garlic:green chili
- **Instructions:** Roast peanuts, garlic, chili; grind with water & salt.
- **Typical Uses:** South Indian breakfast accompaniment.

### Onion-Tomato Chutney
- **Ingredient Ratios:** 1:1 onion:tomato
- **Instructions:** Sauté onion, tomato, chili; grind with tamarind; temper.
- **Typical Uses:** Side for dosa, idli.

### Dry Garlic Chutney
- **Ingredient Ratios:** 16:10:10:1:1 coconut:garlic:chili:peanut:sesame (g)
- **Instructions:** Dry roast ingredients; grind coarse with salt.
- **Typical Uses:** Powder for vada pav, snacks.

### Raw Mango Chutney
- **Ingredient Ratios:** 1:1 raw mango:jaggery
- **Instructions:** Cook grated mango with jaggery & spices; puree.
- **Typical Uses:** Tangy-sweet summer condiment.

### Boondi Raita
- **Ingredient Ratios:** 4:1 yogurt:boondi
- **Instructions:** Whisk yogurt with spices; fold in boondi.
- **Typical Uses:** Cooling side with biryani, pulao.

## Details

- **Category:** Cooking
- **Tags:** cooking, indian, sauces, curry, masala, korma, vindaloo, chutney, raita, coconut, tamarind, mint-coriander

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