The Indian Base Gravy

Step 1: Heat Oil and Temper Whole Spices

Heat a karahi dish over high heat. Add 200ml of vegetable oil. Once the oil is hot, add the whole spices (2 Asian bay leaves, 2 cinnamon sticks, 8 green cardamom with split husks, 2 black cardamom, scant 1 teaspoon black peppercorns, 8 cloves, 1 star anise). Fry for about 1 minute until the oil changes color slightly to a yellow hue and the spices are fragrant.

Step 2: Add Garlic, Ginger, and Onions

Add the 75g of peeled garlic cloves to the pan. Fry until the garlic starts to turn light brown. Then, add the 40g of chopped ginger and stir. Immediately add the 1kg of finely chopped red onions and stir well to ensure all onions are coated with the oil. Add 1 tablespoon of salt. Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally to prevent sticking.

Step 3: Remove Whole Spices and Add Remaining Ingredients

Remove the lid. The onions should be soft. Carefully remove the bay leaves, cinnamon sticks, black cardamom, and star anise from the mixture. Add the 2 green chilies (if using) and the 1 cup of soaked and drained cashew nuts. Stir. Add the 750g of chopped tomatoes. Stir well to combine. Cover the pan again and cook on low heat for another 20 minutes, stirring occasionally, until the tomatoes break down and all ingredients are mulched together and very soft.

Step 4: Cool and Blend the Mixture

Remove the pan from the heat. Allow the mixture to cool down. (To speed up cooling, place ice packs in a clean bag directly into the mixture). Once cooled sufficiently (not hot), transfer the mixture into a blender. Blend into a smooth paste. Start on low power to avoid frothing, then gradually increase to high power until completely smooth.

Step 5: Final Cooking Stage

Heat the clean karahi dish again over high heat. Add the 2 tablespoons of butter ghee and the remaining 200ml of vegetable oil. Allow the ghee to melt and the oil to heat up. In a separate bowl, combine the 1 tablespoon cumin powder, 1 tablespoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon Kashmiri red chili powder, and 1 teaspoon garam masala with a little water to form a thick paste. Add this spice paste to the hot oil and ghee. Stir and cook for 1 minute. Immediately add the blended base mixture to the pan. Stir well to combine with the cooked spices. Add the 1 tablespoon of brown sugar. Stir. Cover the pan and cook on low heat for another 20 minutes. The base is now ready. It should be thick and rich. Once cooled, it can be stored in the fridge for up to 10 days.

• Use red onions for a different flavor profile than white or Dutch onions.

• Use ripe, slightly soft tomatoes for best results.

• Cool the cooked mixture before blending to prevent frothing and ensure safety.

• Skim off excess oil once the base is cooled and use it as a spiced oil for other dishes.

• This base keeps for 10 days in the fridge due to the oil acting as a preservative.