How to Make British Indian Restaurant Base Gravy | Small Batch Recipe for Home Cooks

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while being healthier.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley provides a similar freshness, and dried coriander is more economical.

Cut up the onions.

Prepare 6 to 8 cloves of garlic.

Cube 1 inch of ginger.

Chop 3 green chilies.

Use vine ripened tomatoes for the best flavor.

Chop green capsicum, avoiding yellow or orange.

Add coriander for fragrance and flavor.

Place all ingredients into a pressure cooker.

Add 4 tbsp of cooking oil (olive oil or ghee).

Pour in 4 cups of boiling water.

Lock the pressure cooker and cook on high heat for 5 minutes to build steam.

Reduce heat to low and cook for an additional 30 minutes without opening the lid.

Once the pressure has released, open the lid carefully.

Blend the mixture with a stick blender until smooth.

Strain the blended mixture to remove bits and achieve a smooth gravy.

Simmer the strained gravy to thicken as desired.

For chicken madras, add pre-cooked chicken to the base gravy.

Add loads of garlic and season with salt.

Incorporate spices and tomato puri into the chicken and gravy mixture.

Squeeze lemon juice to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens