HOW TO MAKE BASE GRAVY - BIR - INDIAN RESTAURANT STYLE - SIMPLIFIED RECIPE TO FOLLOW
HI GUYS,
I WANTED TO SHARE THIS SIMPLIFIED VERSION OF BASE GRAVY FOR YOU GUYS TO COOK AMAZING CURRIES AT HOME.
SERVES 8-10 PERSONS
INGREDIENTS:
3 MEDIUM TO LARGE BRITISH ONION
3 MEDIUM TO LARGE TOMATO
2 CARROT
2 CAPSICUM
1 CUP OIL
6-8 GREEN CARDIMON
6-8 CLOVE
3 BAY LEAF (TEZ PATA)
3 (2 INCH) INDIAN CINNAMON (CASIA BARK)
1 TBS GINGER PASTE
1 TBS GARLIC PASTE
1/2 CUP CREAM
WATER
SPICE MIX:
2 TSP SALT
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
1/2 TSP CUMIN POWDER
1/2 TSP GARAM MASALA
1/2 TSP CHILLI POWDER
AFTER ADDING CREAM AND WATER, PLEASE BRING THE BASE GRAVY BACK TO A BOIL BEFORE COOLING IT DOWN AND REFRIDGERATING OR FREEZING.
MY RESTAURANT BASE GRAVY RECIPE:
PLEASE JOIN ME ON FACEBOOK AND INSTAGRAM FOR THE LATEST NEWS AND VIDEOS.
3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
3 Base Gravy Restaurant Style I Make & Store for up to 90 Days I 3 बेस ग्रेवी I Pankaj Bhadouria
Every Indian restaurant uses some base gravies for cooking. Sharing with you 3 similar restaurant style base gravy that you can make in bulk and store frozen for up to 90 days!
These 3 base gravy are Makhani gravy, white gravy, onion tomato chop masala gravy.
The makhana gravy base is used to make paneer makhana, dal makhana and butter chicken.
The white gravy base is used to make malai kofta, navratan korma, shahi paneer, kali mirch paneer, kali mirch chicken and many more dishes.
The onion tomato chop masala gravy is used for many things like kadhai chicken, kadhai paneer, baigan bharta, dal tadka and many more.
If frozen properly, each of these gravies can last you up to 90 days, provided they are not defrosted and frozen again.
If you are a working person and do not have time to make fresh gravies every day, these 3 gravy base will come in very handy.
If you want to create restaurant like food at home, don’t forget to check out these 3 Base Gravy recipes!
Thank you for watching! ???? And don’t forget to subscribe here:
****************************************************************************
Recipe :
Makhni Gravy
Ingredients:
For base:
8 large tomatoes, chopped
1 medium onion, chopped
2” ginger, chopped
7-8 garlic cloves
2” cinnamon
2 bay leaves
4-5 green cardamoms
Salt to taste
4-5 Kashmiri red chillies
To finish:
¼ cup butter
¼ cup oil
1 tsp caraway seeds
2 tbsp Kashmiri red chili powder
1 cup tomato puree
¼ cup cream
1 tsp garam masala
1 tbsp kashuri methi, crushed
1 tsp honey
Method:
Boil together all the ingredients for the base with 2 cups water. Cover and cook for 20 minutes. Remove from heat, cool and remove the cinnamon stick and bay leaves.
grind to a smooth puree. Heat the oil and butter together in a pan. add the caraway seeds. Add the prepared gravy, tomato puree, Kashmiri red chili powder and the salt to taste. Bring to a boil. Finish with cream and kasuri methi,. You may add honey or sugar to contrl the tartness of the tomatoes.
White Gravy Recipe
Ingredients:
6 large Onions, sliced
¼ cup Cashew nuts
¼ cup melon seeds
2 tbsp ginger garlic paste
4-5 Green cardamoms
2 Green chillies, slit
Salt to taste
1 tsp White pepper powder
To finish:
2 tbsp oil
½ cup Yogurt whisked
¼ cup cream
Method:
In a large pan, take 2 cups water and all the ingredients mentioned for the base.
Bring to a boil and cover and cook for 20 minutes. Remove from heat, cool completely and grind to a smooth paste. To finish, heat oil in a pan. add the caraway seeds, and then the prepared gravy base. Add yoghurt, cream and mix well. Cook for 4-5 minutes. White gravy is ready.
Onion-Tomato Chop Masala Gravy
Ingredients:
5 Onions, finely chopped
5 Tomatoes, finely chopped
½ cup Oil
1 tsp Cumin seeds
2 tbsp ginger garlic paste
1 tsp Turmeric powder
Salt to taste
1 tbsp Kashmiri Red chilli powder
1 tsp Garam masala powder
Method:
Heat oil in a pan. Add the cumin seeds. Add the finely chopped onions and sauté till translucent pink. Add the chopped ginger and green chilies. Sauté till golden. Add the turmeric powder, red chili powder and mix well. Add the ginger garlic paste and sauté till fragrant. Add the chopped tomatoes, mix and cook covered for 5 minutes till the tomatoes re pulpy. Remove the lid and cook over low heat for 15 minutes till the oil floats on the top.
Add salt to taste and garam masala to finish.
#gravy #restaurantstylegravy #pankajbhadouria #basegravy #gravybase #basicgravy #gravies #indiangravy #indiangravies #makhanigravy #shahigravy #whitegravy #chopmasala #oniontomatomasala #masala #restaurantfood #restaurantrecipes #paneermakhani #kadhaimushroom #malaikofta #restaurantrecipes #recipe #recipes #easyrecipes #howtomakegravy #redgravy #indianfood #indiancuisine #food #foodie #foodlover #homemade #cookingathome #pankajbhadouriarecipes #chef #indianchefs #cheflife #masterchef #masterchefindia
For more information on Pankaj Bhadouria, be sure to visit:
Follow Pankaj Bhadouria on Your favourite Social Media:
Indian Restaurant Base Gravy 2 - FULL Tutorial and Method - Al's Kitchen
This is my second British Indian Base (BIR) gravy. This base has fewer steps but more ingredients that will take your curries up a level. It can be used with all my previous recipes. If you love curry, you will love this base. Al
NEW *. Official Al's Kitchen Aprons BACK on sale for Christmas.
If you would like one , they are £25 , this includes postage and packing to UK.
Buy Now ????
????????????????
Contact before ordering Contactalskitchen@gmail.com
Europe £28
Worldwide £30
►NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g
►Al's Kitchen Bassar Mix Powder 250g
►Al's Kitchen Spice Mix Powder 250g
For Business Enquiries: Contactalskitchen@gmail.com
Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm
► Copper Karahi Serving Bowls
► Copper Handi Bowls x 4
► 8Kw Gas Burner (Excellent for BIR Curry)
►8kw Gas (Another supplier)
► Little Spice Tray stainless steel ramekins
► Braun Hand Blender
► Aluminium Frying Pan 24cm
TWITTER:
FACEBOOK:
INSTAGRAM:
WEBSITE:
INGREDIENTS
1Kg peeled white onions (halved)
Sliced 1/2 Red Bell pepper
1 chopped Green finger Chile
1/2 sliced carrot
60ml Vegetable oil
1 tin good quality Plum tomato's
50g coconut block (KTC)
125g sweetened condensed Milk
50g Garlic (just peeled)
50g 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
100g White Cabbage
1/2 small potato (leave skin on)
Handful of Red Lentils (~40g)
*Add enough water to touch top of onions (difficult to gauge qty - depends on pot size)
30g fresh Coriander (leave stems in as well)
1 or 2 teaspoons of Butter Ghee (EAST END)
Akhni Stock - seasoned water
700ml water
3 Bay Leaves
7 Green Cardamoms
4 cloves
2 teaspoons small Black Mustard seeds
2 teaspoons Fennel seeds
2 teaspoons whole Corriander seeds
2 teaspoons Cumin seeds
1/2 Star Anise
Small piece of Cinnamon bark
Some Curry Recipes to get you startedWith this Base you can then go on to make some of the curries listed below on my channel
King Prawn Chilli Masala
Chicken Jalfrezi
Chicken Madras
King Prawn Naga Phall (Extremely Hot)
Chicken Tikka
Chicken Vindaloo ( Hot )
Chicken Dopiaza
Chicken Mirchi Bhuna
Perfect Japanese Chicken Curry At Home (2 Ways)
Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
Discord Server:
---------------------------------------------------------------
Recipe:
How To Make Curry House Style Base Sauce - British indian Restaurant Cuisine Recipe Tutorial
This is a scaled down version of the large base sauce which is featured in my cookbook 'The Curry Guy'. With this base sauce, you can make everything from the mildest korma up to the spiciest vindaloo or phal. This is a simple sauce like those used at the best curry houses around the UK. It freezes very well so you can always have it on hand for that last minute curry craving. With this sauce, you can make all the most popular curry house curries in about 10 minutes.
SORRY about the sound! I'm a bit new to producing my own videos. Time to invest in a good mic!
I have over 1000 written recipes for you to try at
My cookbooks are available on Amazon and at all good book stores.
UK Amazon
'The Curry Guy'
'The Curry Guy Easy'
'The Curry Guy Veggie'
'The Curry Guy Light'
INTERNATIONAL ORDERS
'The Curry Guy' smarturl.it/thecurryguy
'The Curry Guy Easy'
'The Curry Guy Veggie'