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| Indian restaurant style curry base. |
The secret to a great Indian restaurant quality curry? It really is all about that base. To re-create that takeaway standard curry to impress family and friends, you need a good onion gravy base. When I finally realised this, I scoured the internet, looked through old-school Indian recipe books and watched numerous Indian chefs in action on YouTube. Some bases required too many ingredients I just didn't have but after watching a few chefs in action, I settled on a simple onion, ginger and garlic gravy that won't cost you much to make.
This recipe makes 3 x 225ml portions of base. Each portion on base will make a curry serving around 4 people. If you aren't cooking for 12 don't worry- you easily can pop it into three separate containers and freeze for another time.
Ingredients:
- 600g onions (about 6 large onions)
- 6 cloves of garlic
- 6 pieces of ginger (dice sized)
- 2 tablespoons of tomato puree/ pasata
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoons turmeric
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 teaspoons curry powder
- 3 teaspoons vegetable oil
Method:
1. Roughly chop the onions and place in a large saucepan with the garlic and ginger.
2. Cover with water (approx 800ml), bring to the boil and cover.
3. Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced
4. Stir in the salt, spices, tomato puree and oil.
5. Simmer for a further 10 minutes.
6. Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
7. Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
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