Base Sauce (Base Gravy) for BIR Style Curries
If you want that takeaway taste at home, here's how the restaurants do it.
Ingredients
- 120 ml Vegetable Oil
- 1 kg Onions, roughly chopped
- 1 tsp Salt
- 8 cloves Garlic, minced
- 2 tbsp Fresh Ginger, minced
- 2 tbsp Garam Masala
- 2 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 1.5 tsp Ground Turmeric
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Ground Cinnamon
- 1 Medium Carrot, peeled and roughly chopped
- 100 g White Cabbage, roughly chopped
- 1 Red Bell Pepper, roughly chopped
- 1 Green Bell Pepper, roughly chopped
- 400 g Tinned Chopped Tomatoes
- 2 ltrs Vegetable or Chicken Stock
Instructions
- Soften the onions – Heat the oil in a large pan over medium heat, then add the onions and salt. Cook the onions gently for about 20 minutes, stirring occasionally, until they become soft and slightly golden.
- Add aromatics and spices – Stir in the garlic and ginger, cooking for another minute or two. Next, sprinkle in the garam masala, coriander, cumin, paprika, turmeric, cinnamon, and black pepper. Stir everything well and allow the spices to cook for another couple of minutes.
- Incorporate the vegetables – Add the carrot, cabbage, peppers and tomatoes. Stir well to ensure everything is evenly mixed.
- Simmer with stock – Pour in the stock and bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for around an hour, allowing the vegetables to fully soften and the flavours to develop.
- Blend until smooth – Once cooked, allow the mixture to cool slightly before blending it into a smooth consistency using a stick blender or a jug blender. The finished texture should be similar to a thick soup.
- Prepare for use – When adding this to curries, the base gravy should be heated and thinned with a little water if necessary, ensuring it reaches the consistency of a light sauce. Keeping it warm before adding to a curry will help maintain the right cooking temperature.
Notes
Storage Tips:
- Cool the gravy completely before storing.
- It can be kept in the fridge for up to five days.
- For longer storage, divide it into portions and freeze. Defrost overnight in the fridge before reheating.