Base Curry Gravy

Ingredient

Base gravy offers a shortcut, and that’s how it’s used in restaurants. The gravy can be made in advance and frozen, and thawed just before use. Generally my curries are made from scratch, without shortcuts. This onion based curry gravy is light in color. Different from onion tomato based curry gravy.

Makes 4 cups.

USES

- Coconut Chickpea Curry (optional)

MASALA WATER

- 8 cardamom

- 8 cloves

- 1/4 inch cinnamon stick

- 1 star anise

BASE

- 1 onion

- 1 carrot

- 1/2 poblano chili or red bell pepper

AROMATICS

- 1/2 inch (2 tsp) ginger slices (2 tsp)

- 3-4 cloves (2 tsp) garlic

WHOLE SPICES

- 1 tsp coriander

- 1/2 tsp cumin

- 1/2 tsp fenugreek

- 1/2 tsp fennel

SPICE POWDER

- 1 tsp turmeric

In saucepan over low heat, boil-simmer masala spices in water 20m.

In stainless pot over low heat, toast whole spices, about 30s, and transfer to high speed blender.

In high speed blender, at highest speed, blend toasted whole spices 60-120s, until fine powder.

In large stainless steel pot over low heat, simmer vegetables, stir to prevent sicking, add splash of water or masala water as necessary.

After vegetables soft, add ginger and garlic, and stir to prevent burning.

Transfer vegetables to high speed blender, and rinse pot with some of strained masala water, and blend medium-high 60s, until smooth.

Transfer blended curry back to large pot. Rinse blender with remainder of strained masala water, and add to large pot.

Add turmeric and salt to large pot, bring to slow boil 10m, then lower heat to very low and continue to simmer-reduce 20-30m.

Consistency should be not too thick, not too thin.

Allow to cool and move to refrigerator or freezer for use later. Keeps 3-4 days in refrigerator, and 3-4 months in freezer.

SKILLS-METHODS

- Base Vegetables

- Spice Tea

- Toast Whole Spices

INSPIRATION AND ADAPTATION

Latifs Inspired

How To Make Base Gravy - BIR - Indian Restaurant Style