Indian Restaurant Base Gravy - Al's Kitchen

Step 1: Prepare Vegetables

Peel and cut crosses into the onions. Peel the garlic cloves and ginger. Roughly chop the cabbage, carrots, and red bell pepper. Add all these prepared vegetables (onions, cabbage, garlic, ginger, carrots, red bell pepper) into a large pot.

Step 2: Add Water and Salt

Pour approximately 1.5 liters of water into the pot, ensuring it covers the lowest onion. Add 1/2 tablespoon of salt. Cover the pot with a lid.

Step 3: Boil Ingredients

Bring the mixture to a boil and let it simmer for about 30 minutes until the vegetables are softened. Stir occasionally to ensure even cooking.

Step 4: Initial Blend

Turn off the heat. Using an immersion blender, blend the mixture until it becomes smooth. This may take 3-5 minutes. Ensure there are no large chunks remaining.

Step 5: Add Tomatoes and Curry Powder

Add the can of chopped tomatoes and 3 tablespoons of mild Madras curry powder to the blended mixture. Also, add the fresh coriander (whole).

Step 6: Final Blend and Simmer

Blend the mixture again until all ingredients are fully incorporated and the gravy is very smooth. Turn the heat back on and let it simmer for a final 10 minutes. Give it one last quick blend before turning off the heat.

Step 7: Adjust Consistency and Store

The base gravy is now ready. It will be quite thick. When you are ready to use it for cooking curries, you will need to thin it down with water to the consistency of semi-skimmed milk. Portion the gravy into 300ml bags or containers and freeze for future use.

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

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

• When cooking curries, thin the base gravy with water to the consistency of semi-skimmed milk. This allows for proper caramelization of onions and prevents a 'volcanic mess' on the hob.

• The prepared base gravy can be portioned into 300ml bags and frozen for later use.

• Instead of mild Madras curry powder, you can use an Indian restaurant 'mixed powder' if available.