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

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

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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.

The Indian restaurant curry base or indian base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs
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Steps

1
Done

Preperation

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

2
Done

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 15 mins until onions soften, stir occasionally

3
Done

Add more of the ingredients

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

4
Done

Add the spices

Add the spices, tinned tomatoes, tomato paste and coconut block and bring to the boil and cook for 30 minutes, when fully cooked allow to cool a little

5
Done

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

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)