Indian Restaurant Base Gravy – One Curry Base 20+ Indian Curry Recipes

Step 1: Prepare and Combine Ingredients

Cut crosses into the whole onions. Add the onions, garlic cloves, fresh ginger (cut into chunks), white cabbage, carrots, red bell pepper, and cashews into a large pot.

Step 2: Add Water and Boil

Pour enough water into the pot to just cover the lowest onion. Add half a tablespoon of salt. Cover the pot with a lid and bring to a boil. Let it boil for approximately 30 minutes until all vegetables are softened.

Step 3: Initial Blend

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

Step 4: Add Tomatoes, Spices, and Coriander

Add the canned chopped tomatoes, three tablespoons of mild Madras curry powder (or mixed powder), and the fresh coriander (added whole for specking) to the blended mixture. Continue blending until all new ingredients are fully incorporated and the mixture is smooth.

Step 5: Final Cook and Blend

Turn up the heat and cook the base gravy for a final 10 minutes. After cooking, give it one final quick blend to ensure maximum smoothness and consistency.

Step 6: Adjust Consistency (Optional)

The base gravy will be quite thick at this stage. When you are ready to cook a curry, you will need to thin it down to the consistency of semi-skimmed milk by adding water. This allows for proper caramelization of the onions and prevents the gravy from becoming too thick too quickly during the curry cooking process.

Step 7: Storage

Allow the base gravy to cool completely. Portion it into 300ml bags or containers and freeze for future use. It can be stored in the freezer for several months.

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

• Blend the mixture thoroughly for 3-5 minutes until it is very smooth.

• When ready to use, thin the base gravy to the consistency of semi-skimmed milk to allow for proper caramelization of onions and prevent a 'volcanic mess' during cooking.

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

• Adding fresh coriander whole during the initial blend creates visible 'specks' in the final curry.