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:
750g Onion Chopped Roughly
1 Carrot (Chopped) Chopped Roughly
75g Cabbage (White) Chopped Roughly
1 Pepper (Green) Chopped Roughly
50g Potato Chopped Roughly
1 tbsp Garlic (Paste)
1 tsp Ginger (Grated)
1 tbsp All Purpose Seasoning
150ml Oil (Vegetable)
1 tbsp Coriander (Powder)
1 tbsp Cumin (Powder)
1 tbsp Turmeric (Powder)
50g Coconut (Block) or 150ml Coconut Cream / 330ml Coconut Milk
1 tbsp Sugar
1 tbsp Garam Masala (Powder)
1 tbsp Tomato (Paste)
200g Tomatoes (Tinned)
3 litres Water approx

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Features:
  • Heat 1/5
Cuisine:

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

  • 2 hours
  • Serves 16
  • Easy

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
10 mins

Preperation

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

2
Done
20 minutes

Start to soften the ingredients

Add the oil to the pan and start to heat.

Add the onions, peppers, carrots, cabbage, garlic and ginger to a pot over a low to medium heat, fry gently for 20 mins until onions soften, stir occasionally

3
Done
60 minutes

Add more of the ingredients

Add the potatoes, water and sugar then boil for an hour.

4
Done
25 minutes

Add the spices

Add the spices, tinned tomatoes, tomato paste and coconut block and bring to the boil and cook for 15 minutes, when fully cooked allow to cool a little

5
Done
5 minutes

Blend until smooth adding more water as required to make up to 4 liters, the gravy should be the consistency of thin soup..

The standard recipe should produce 4 liters of gravy when complete, enough for 16 curries.

thecurrykid

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