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Base Gravy for Curry: A Flavourful Foundation

A base gravy is the key to enhancing the depth and complexity of your homemade curries. This versatile sauce forms the backbone of many Indian-style dishes, adding layers of flavour and richness. Made with slow-cooked onions, tomatoes, spices, and aromatics, it allows you to create restaurant-quality curries with ease.

Use it as a starting point for creamy kormas, spicy jalfrezis, or rich tikka masalas. Preparing a batch ahead of time saves effort while giving your dishes the authentic taste and consistency they need. Whether you're cooking for a crowd or meal-prepping, base gravy transforms simple ingredients into something extraordinary.

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Description

Learn how to make base gravy—the secret to deep, rich, and flavourful curries at home. This simple prep step transforms your dishes with authentic Indian-inspired taste. Perfect for korma, jalfrezi, and more!

Ingredients
    Base
  • 1 Kg peeled white onions (halved)
  • 1/2 piece Red Bell pepper
  • 1 chopped Green finger Chile
  • 1/2 sliced carrot
  • 60 ml Vegetable oil
  • 1 tin good quality Plum tomato's
  • 50 g coconut block (KTC)
  • 125 g sweetened condensed Milk
  • 50 g Garlic (just peeled)
  • 50 g Ginger
  • 2 teaspoons turmeric powder
  • 1 tablespoon tomato puree
  • 2 teaspoons Coriander powder
  • 2 teaspoons Cumin powder
  • 2 teaspoons Paprika
  • 2 teaspoons Tandoori Masala powder
  • 1 teaspoon salt
  • 100 g White Cabbage
  • 1/2 small potato (leave skin on)
  • 40 g Red Lentils
    • Akhni Stock
  • 700 ml water
  • 3 whole Bay Leaves
  • 7 whole Green Cardamoms
  • 4 whole cloves
  • 2 teaspoons small Black Mustard seeds
  • 2 teaspoons Fennel seeds
  • 2 teaspoons Cumin seeds
  • 1/2 piece Star Anise
  • 1 piece Cinnamon bark
Akhni Stock
  1. Add all the Akhni Stock ingredients to a pan. Simmer for 15 mins.
  2. Drain the water and set aside.
    3. Base Gravy
  4. Add all the ingredients to a pan, and top up with water, so the onions are just covered.
  5. Simmer for 30 mins
  6. Add the water from the Akhni Stock above
  7. Simmer for an hour
  8. Take off heat and use a hand blender to make a smooth liquid
  9. Simmer back on the hob for 30-60 mins, until the base is t he consistency of milk.
  10. Let it cool, and portion up to freeze to use for your curries!
Read it online: https://glutenfreemi.com/recipe/base-gravy-for-curry-a-flavourful-foundation/