HOW TO MAKE BASE GRAVY - BIR - INDIAN RESTAURANT STYLE - SIMPLIFIED RECIPE TO FOLLOW

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.

Cut 3 British onions into quarters.

Roughly cut 2 carrots, 3 tomatoes, and 2 green peppers.

Prepare a pot of water and add 8 green cardamoms, 7 cloves, 3 pieces of cassia bark, and 2 bay leaves to create flavored water.

Bring the flavored water to a boil to release the garam masala flavors.

In a medium-sized pot, heat oil until very hot, then add 2 teaspoons of ginger and sauté until golden.

Add 2 teaspoons of turmeric, 2 teaspoons of curry powder, 2 teaspoons of coriander powder, 0.5 teaspoon of chili powder, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of garam masala to the pot.

Add 2 teaspoons of salt to the spices, adjusting to taste as this will flavor the base gravy.

Add the prepared vegetables (onions, peppers, tomatoes, carrots) to the pot and stir well.

Cover the pot and let the mixture boil for about 10 minutes to soften the vegetables.

After 10 minutes, check the mixture and add more water if necessary to prevent sticking.

Continue boiling for about 10-15 more minutes until the vegetables are soft.

After about an hour of cooking, check the vegetables; they should be softened and breaking apart.

Remove the pot from heat and use a stick blender to blitz the mixture until smooth.

Add a couple of cups of cream and some water to adjust the consistency of the gravy.

Stir until the gravy is not too thick and not too thin, achieving a consistency that sticks to a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary