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Base Gravy - biradmin - 10-26-2022
The base gravy used in the takeaways is normally made in large quantities. To do this at home means freezing the excess. Although this works it does alter the taste slightly. However in order to make the gravy then the quantity below needs to be made which can be kept in the fridge for up to 4 days and the excess frozen into 350ml individual portions. The recipes below makes approx 8 litres of gravy
Ingredients:
2 cups of vegetable oil
12 medium-large dutch onions chopped
6 tomatoes quartered
2 green bell peppers chopped
2 red bell peppers chopped
6 medium carrots chopped
4 off star anise
4 off black cardamoms
10 off cloves
8 off green cardamoms
4 pieces of cassia bark
1 tsp peppercorns
1 tsp coriander seeds
4 Indian bay leaves
2 cups of tomato puree
8 tsp of garlic/ginger paste
4 teaspoons of madras curry powder
4 teaspoons of turmeric powder
3 teaspoons of coriander powder
1 teaspoon of cumin powder
1 teaspoon of garam masala powder
1 teaspoon of Kashmiri chili powder
3 teaspoons of salt
4 litres of water
2 cups of single cream
Method:
1. Add vegetable oil to a pan capable of holding all the ingredients and turn on the heat
2. Add the star anise, black cardamom, cloves, green cardamoms, cinnamon, peppercorns, coriander and bay leaves and cook for 2 minutes.
3. Add the garlic/ginger paste and cook for 1 minute
4. Add the madras curry powder, turmeric powder, coriander powder, cumin powder, garam masala, Kashmiri chilli powder and cook for 2 minutes
5. Add 1 litre of water and the salt.
6. Then add the onions, tomatoes peppers and carrots and 2 litres of water and cook for 45 minutes
7. Add the tomato puree and cook for a further 15 minutes
8. Add the single cream and cook for 15 minutes
9. Add the remaining water and cook for a further 15 mins
10. Remove the star anise, cassia bark and bay leaves and blend until smooth
11. Add further water until a thin soup consistency is reached.
12. Return to the heat and cook until the oil rises