Easy Indian Base Gravy (Quicker Recipe, Less Fuss, Same Great Result 30 minute base)
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
Peel and roughly chop the onions, pepper and carrots and either grate or mince the garlic and ginger
Add the oil, onions, peppers and carrots to the pan and fry to soften and start to caramelise for 15 minutes stirring frequently
Add in the garlic, ginger and stir through for 30 seconds until the bitter smell disappears
and all the spices and stir well frying again for another minute to infuse the flavours
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
Blend until smooth
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