30 Minute Base Gravy for Curries | Richard Sayce of Misty Ricardo's Curry Kitchen

Add oil to a medium-large saucepan on medium-high heat.

Add thinly sliced onion and salt, along with optional green pepper.

Fry on medium-high heat for 10 minutes, stirring occasionally until onions reduce in size, turn translucent, and brown on the edges.

Add ginger and garlic, frying for a further 1-2 minutes while stirring often.

Add mix powder and garam masala, stirring together.

Add tomato puree and a splash of water to help cook the spices and prevent burning.

After 2-3 minutes, add hot water and bring back to a rolling simmer, letting it cook for 15 minutes.

Turn off the heat and let it cool down before blending.

The base gravy will be quite thick when finished cooking; decant into containers for freezing if desired.

Equipment Needed