Slow Cooker Base Gravy
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 100ml Vegetable Oil
- • 750g Brown/White Onion
- • 1 Green Pepper
- • 1 medium Chopped Carrot
- • 1 tablespoon Garlic Paste
- • 1 tablespoon Ginger (Grated)
- • 1 tablespoon Coriander Powder
- • 1 tablespoon Cumin Powder
- • 1 tablespoon Turmeric Powder
- • 1 tablespoon Sugar
- • 1 tablespoon Garam Masala Powder
- • 1 teaspoon Salt
- • 1 teaspoon Paprika Powder
- • 400g Plum Tinned Tomatoes
- • 2.5 litres Water
Preparation Steps
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.
Peel and roughly chop the onions, pepper and carrots and either grate or mince the garlic and ginger
Add all the ingredients into the slow cooker along with enough boiling water to cover and stir well.
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
You can now store in the refrigerator for up to 3 days or freeze in 250ml portions (250ml per dish)
The standard recipe should produce 3 litres of gravy when complete, enough for 12 curries