British Indian Base Gravy (BIR) | 60 Second Series | Episode #3

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess with fewer calories.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Ginger paste saves time while fresh ginger adds robust flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without the heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is more accessible and versatile.

Peel and roughly chop the onions, pepper, and carrots.

Get your pan on medium heat.

Add the oil and once hot, add in the onion, pepper, and carrot.

Stir to coat in the oil.

Allow to soften and caramelize over the next 20 minutes, stirring frequently to prevent sticking and burning.

Add in the garlic and ginger, stir through for a minute until the bitter smell disappears.

Add in the coriander, cumin, turmeric, sugar, garam masala, salt, and paprika powder, and stir well.

Fry again for another minute or two to infuse the flavors.

Carefully tip in the plum tomatoes and mix through.

Add the boiling water and give it a good stir.

Allow to simmer, stirring occasionally to prevent sticking and burning.

When the carrots are soft, turn off the heat and allow to cool slightly before blending until smooth.

Refrigerate for 4 days or freeze in 300ml portions per dish.

Cooking Techniques

Equipment Needed

Spice Level: