Ingredients
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150ml Vegetable Oil
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750g Brown/White OnionChopped Roughly
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1 Green PepperChopped Roughly
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1 small Chopped CarrotChopped Roughly
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1 tbsp Garlic Paste
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1 tbsp Ginger (Grated)
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1 tbsp Coriander Powder
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1 tbsp Cumin Powder
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1 tbsp Turmeric Powder
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1 tbsp Sugar
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1 tbsp Garam Masala Powder
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1 tsp Salt
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1 tsp Paprika Powder
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400g Plum Tinned Tomatoes
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2-3 litres Waterapprox
Directions
This is an updated version of my original base gravy recipe
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.
Steps
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1
Done
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Peel and roughly chop the onions, pepper and carrots and either grate or mince the garlic and ginger |
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2
Done
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Add the oil, onions, peppers and carrots to the pan and fry to soften and start to caramelise for 15 minutes stirring frequently |
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3
Done
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Add in the garlic, ginger and stir through for 30 seconds until the bitter smell disappears |
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4
Done
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and all the spices and stir well frying again for another minute to infuse the flavours |
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5
Done
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Tip in the plum tomatoes and around 2 litres of boiling water, stir and allow to simmer for 15 minutes stirring every 10 so nothing sticks to the bottom and burns |
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6
Done
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Blend until smooth |
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7
Done
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you can now store in the refrigerator for up to 3 days or freeze in 250ml portions (250ml per dish) |
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8
Done
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The standard recipe should produce 3 litres of gravy when complete, enough for 12 curries |
