Step 1: Prepare Pressure Cooker and Add Ghee

Place a pressure cooker on the stove and allow it to heat up. Add 1/2 cup of ghee to the hot pressure cooker.

Step 2: Add Main Gravy Ingredients

Add 2 kg of coarsely chopped Indian onions, 1 bulb of chopped garlic, 3 green chillies, 1 cup of unsalted cashew nuts, 2 inches of roughly chopped ginger, 1 cup of chopped coriander (including stalks), 1 cup of full cream yogurt, and 1 kg of chopped tomatoes to the pressure cooker.

Step 3: Add Dry Spices

Add 2 dessert spoons of chilli powder, 2 dessert spoons of coriander powder, 1 dessert spoon of garam masala, 1 dessert spoon of turmeric, 1 dessert spoon of salt (under-salt initially), and 2 dessert spoons of kasuri methi (dried fenugreek leaves) to the pressure cooker.

Step 4: Mix Ingredients

Stir all the ingredients thoroughly in the pressure cooker to ensure they are well dispersed and coated with the spices.

Step 5: Add Water and Close Pressure Cooker

Pour approximately 1.5 liters of water into the pressure cooker, ensuring the ingredients are covered. Securely close the lid of the pressure cooker.

Step 6: Pressure Cook the Gravy Base

Allow the mixture to boil for 50 minutes in the pressure cooker. If not using a pressure cooker, boil for 90 minutes until ingredients are very soft.

Step 7: Cool Down and Open

After 50 minutes, turn off the heat and allow the pressure cooker to cool down naturally until the pressure is fully released. Once safe, open the lid.

Step 8: Blend to a Smooth Paste

Using a stick blender, blend the cooked ingredients directly in the pressure cooker until a smooth, uniform paste is achieved.

Step 9: Prepare and Add Tarka

In a separate small pan, heat 2-3 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds, 2-3 bay leaves, 2 black cardamom pods, 4-5 green cardamom pods, 1 (1-inch) cinnamon stick, 2-3 dried red chillies, 1 star anise, 4-5 cloves, and 1 small piece of mace. Fry until fragrant. Pour the prepared tarka into the blended gravy.

Step 10: Stir and Adjust Seasoning

Stir the tarka thoroughly into the gravy. Taste the gravy and adjust the salt if necessary, ensuring all flavors are balanced.

Step 11: Simmer for Flavor Development

Bring the gravy to a boil to allow all the flavors to intertwine and deepen.

Step 12: Remove Whole Spices and Finish

As the gravy boils, use a slotted spoon to remove the whole spices from the tarka that rise to the top, ensuring a silky smooth texture. Turn the heat down to a minimum to allow the oil to split further, which indicates the gravy is fully cooked. Allow the gravy to cool before storing or using.

• Use Indian onions for an authentic flavor; standard white onions can be substituted if Indian onions are unavailable (avoid red onions).

• Under-salt the gravy initially, as you can always adjust the seasoning after all spices and the tarka have been added.

• Using bottled water can contribute to a purer taste.

• For a silky smooth texture, skim off the whole spices from the tarka after boiling.

• This base gravy is versatile and can be used for various North Indian curries like Butter Chicken or Butter Paneer.

• The creator of this recipe was awarded UK Curry Chef Of The Year 2024 - Bronze.

• Use this base for Butter Chicken by adding cooked chicken pieces.

• Use this base for Butter Paneer by adding paneer cubes.