Curry Base (Indian Base Gravy)
the start of a great curry

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Curry Base (Indian Base Gravy)

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Ingredients

Adjust Servings:
140ml Oil (Vegetable)
700g Onion (brown/white) Chopped Roughly
1 Pepper (Green) Chopped Roughly
1 Carrot (Chopped) Chopped Roughly
60g Cabbage (White) Chopped Roughly
75g Potato Chopped Roughly
1 tbsp Garlic (Paste)
1 tbsp Ginger (Grated)
1 tbsp All Purpose Seasoning
1 tbsp Coriander (Powder)
1 tbsp Cumin (Powder)
1 tbsp Turmeric (Powder)
75g Coconut (Block) or 150ml Coconut Cream / 330ml Coconut Milk
1 tbsp Sugar
1 tbsp Garam Masala (Powder)
3 tbsp Tomato (Paste)
300g Tomatoes (Tinned)
3 litres Water approx

Indian restaurants need to cook curries to order in a matter of minutes and this is how they do it

Features:
  • Base Gravy
  • Heat 1/5
Cuisine:

Ingredients

Directions

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The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.

For this base mix recipe you will need a pot capable of holding 4 litres if you make the standard 16 serving version.

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Steps

1
Done

Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger

2
Done

Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently

3
Done

Add in the peppers, carrots, cabbage, potato, garlic, ginger, tinned tomatoes, tomato paste and all the spices, stir well then add in the water and sugar and combine

4
Done

Simmer for 1 hour stirring every now and then to prevent the bottom burning adding the broken-up coconut block half way through to dissolve

5
Done

Blend until smooth adding more water as required to make up to 3 1/2 litres, the gravy should be the consistency of thin soup

6
Done

The standard recipe should produce 3.5 litres of gravy when complete, enough for 14 curries

thecurrykid

Recipe Reviews

Average Rating:
(5)
Total Reviews: 5
Josh

This is a fantastic idea, im heading down to my local Indian supply shop this morning. Cant wait to make this and freeze it to make on the go.. thanks Josh!

Madison

Made this after trying your Korma from scratch. My sister only eats Korma and is really fussy needless to say she loved it made with your base gravy even more and ended up taking all the leftovers home. Going to try your other recipies now. thanks Maddie

thecurrykid

Love this recipe. Well worth the time it takes to make.

ihategherkins

Really easy to make, just roughly chopped everything up and followed the instructions. Made a huge difference to the Indian recipes I've been trying so far so will continue to experiment.

Josh

easy to make and freezes well. A nice base for my BIR curries.

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Onion Pilau Rice (made from scratch)
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Pakoras (made from scratch)
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Onion Pilau Rice (made from scratch)
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Pakoras (made from scratch)