The Indian restaurant curry base or Indian base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs. They need to cook curries to order in a matter of minutes and this is exactly how they do it.
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This is an updated version of my original base gravy recipe ([ Ссылка ]) and takes only 30-45 to make from start to finish.
## Ingredients ##
150ml of vegetable oil
around 750 grams of brown or white onions, skins removed and chopped into very small pieces
1 green pepper (chopped into pieces)
1 small carrot (grated or very small chunks)
1 tablespoon of garlic (freshly grated or paste)
1 tablespoon of ginger (freshly grated or paste)
1 tablespoon of coriander powder
1 tablespoon of cumin powder
1 tablespoon of turmeric powder
1 tablespoon of sugar
1 tablespoon of garam masala powder
1 teaspoon of salt
1 teaspoon of paprika powder
1 tin of plumb or chopped tomatoes (around 400g)
1-2 litres of boiling water (see * below)
## Method ##
1. peel and roughly chop the onions, pepper and carrots and either grate or mince the garlic and ginger if using fresh
2. heat a pan on a medium heat and add in the oil. Once hot add the onions, pepper and carrot and give them a good stir to coat in the oil
3. allow to soften over the next 15 minutes stirring frequently so nothing sticks to the bottom of the pan and burns
4. once everything looks nice and soft add in the garlic and ginger and stir through for a minute until the bitter smell disappears
5. add in the coriander, cumin, turmeric, sugar, garam masala, salt and paprika powders and stir well frying again for another minute or two to infuse the flavours
6. tip in the plum tomatoes and around 2 litres of boiling water. Give it a good stir and allow to simmer for 15 minutes stirring every now and then so nothing sticks to the bottom and burns
7. turn off the heat and allow to cool slightly before blending until smooth
If you add vegetables in bugger chunks you may need to simmer for longer to soften. Adding finely chopped ingredients is the key to a easily blendable quick base
If you want that’s it, there’s nothing more to do. You can simply store it in the fridge for up to 3 days or freeze.
* I always top the blended base up to 3 litres and then it's always ready to go. I then store it in the freezer in some plastic tubs. The standard recipe produces 1.5 litres of concentrated or 3 litres of standard base gravy when complete, that’s enough for 12 curries
#thecurrykid #basegravy #currybase
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