Indian Restaurant Base Gravy

Step 1: Prepare Vegetables

Peel and cut crosses into the onions. Peel and roughly chop the fresh ginger. Peel the garlic cloves. Chop the white cabbage, dice the carrots, and slice the red bell pepper.

Step 2: Combine Vegetables in Pot

Place all the prepared vegetables (onions, garlic, ginger, cabbage, carrots, and red bell pepper) into a large pot.

Step 3: Add Water and Salt

Pour enough water into the pot to just cover the lowest onion. Add 1/2 tablespoon of salt.

Step 4: Boil Ingredients

Cover the pot and bring the mixture to a boil. Let it boil for approximately 30 minutes until the vegetables are very soft.

Step 5: First Blend

After boiling, turn down the heat. Using an immersion blender, carefully blend the hot vegetable mixture until it is very smooth. This may take 3-5 minutes to achieve the desired consistency.

Step 6: Add Tomatoes, Curry Powder, and Coriander

Add the entire tin of chopped tomatoes, 3 tablespoons of mild Madras curry powder (or mixed powder), and the fresh coriander to the blended mixture.

Step 7: Second Blend

Continue blending the mixture with the newly added ingredients until everything is thoroughly combined and smooth.

Step 8: Simmer and Final Blend

Turn up the heat and simmer the gravy for a final 10 minutes. After simmering, give it one last quick blend to ensure ultimate smoothness.

Step 9: Adjust Consistency & Storage

The base gravy is now ready. When you are ready to cook a curry, dilute the base gravy with water to achieve the consistency of semi-skimmed milk. Portion the prepared base gravy into 300ml servings and freeze for future use.

• Cut crosses into the onions to ensure they cook through evenly.

• Blend the gravy thoroughly for 3-5 minutes to achieve a very smooth consistency.

• When cooking curries, dilute the base gravy to the consistency of semi-skimmed milk to allow for proper caramelization of onions and prevent splattering.

• Portion the prepared base gravy into 300ml bags and freeze for convenient future use.

• Use mixed powder instead of mild Madras curry powder if preferred.

• This base gravy can be used to make over 20 different Indian restaurant-style curries including Jalfrezi, Madras, Bhuna, Dhansak, Korma, Tikka Masala, Garlic Chilli Chicken, Pathia, and Chicken Karahi.