Ingredients
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100ml Vegetable Oil
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750g Brown/White OnionChopped Roughly
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1 Green PepperChopped Roughly
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1 medium Chopped CarrotChopped Roughly
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1 tablespoon Garlic Paste
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1 tablespoon Ginger (Grated)
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1 tablespoon Coriander Powder
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1 tablespoon Cumin Powder
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1 tablespoon Turmeric Powder
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1 tablespoon Sugar
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1 tablespoon Garam Masala Powder
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1 teaspoon Salt
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1 teaspoon Paprika Powder
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400g Plum Tinned Tomatoes
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2.5 litres Waterapprox
Directions
Slow cooker Indian base gravy, the main ingredient used by most British Indian Restaurant (BIR) chefs. Simply chop, add water, stir and relax
Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It’s then cooked down for hours before blending to a smooth “gravy” the consistency of milk.
This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients.
Steps
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1
Done
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Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It's then cooked down for hours before blending to a smooth "gravy" the consistency of milk. This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients. |
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2
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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3
Done
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Add all the ingredients into the slow cooker along with enough boiling water to cover and stir well. Cook for: 6-8 hours (HIGH) or 10-12 hours (LOW) |
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4
Done
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Once all the ingredients have softened allow to cool, blend until smooth and then top up with cold water to give your 3 litres where necessary |
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5
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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6
Done
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The standard recipe should produce 3 litres of gravy when complete, enough for 12 curries |
