Base Gravy for BIR British Indian Restaurant style Curries - How to make base gravy

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.

Start by making a stock soup using 2 chicken carcasses in a pot.

Add 2 pieces of cinnamon to the pot.

Chop 2 carrots and add them to the pot.

Add a good pinch of salt and 2 chicken stock cubes to the pot.

Fill the pot with water and bring it to a boil.

Boil for about an hour to infuse the flavors from the chicken and vegetables into the water.

Remove the chicken carcasses and cinnamon sticks after boiling.

Chop 15 kilos of onions and add them to a separate pan.

Add 2 chopped green peppers to the pan with the onions.

Chop additional carrots and add them to the mixture.

Chop coriander stalks and add them to the base, saving the leaves for later.

Add a handful of cumin seeds to the mixture.

Add half a chef's spoon of fresh ground chili to the mixture, adjusting to taste.

Add a chef's level spoon of salt to help break down the onions.

Add a heap chef's spoon of mixed powder and a level spoon of turmeric to the mixture.

Cooking Techniques

Equipment Needed

Spice Level: