How To make Curry Gravy

இது தான் Basic Gravy, இதை வைத்து 40+ Recipes செய்யலாம் 5 நிமிடத்தில் | CDK 891 |Chef Deena's Kitchen

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All Purpose Gravy | Basic Gravy | Restaurant Taste Curry at home | Simple Gravy | All Purpose Basic Gravy |

Basic Gravy

Onion (Big Size) - 3 No's
Tomato - 4 No's
Green Chilli - 6 to 8 No's
Garlic - 20 Cloves
Ginger - 2 to 3 Slice
Cashew Nuts - 20 to 30 No's
Ginger Garlic Paste - 1 tsp
Cumin Seeds - 1/4 tsp
Whole Garam Masala - For Tempering
Turmeric Powder - 1/4 tsp
Chilli Powder - 1 1/2 tbsp
Coriander Powder - 1 1/2 tbsp
Kasthuri Methi - 1 tbsp
Salt - To Taste
Oil - For Cooking


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How To Make a Base Gravy Indian Restaurant Style

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How to make Chicken Curry Sauce for beginners | step by step | Easy!!

INGREDIENTS

*1/2 kilo Chicken breast

Marinate with

*1-2 Tspn Seasoning powder
*1 Tbspn curry powder
*1 Tspn thyme
*1 Tspn ginger powder
*1 Tspn garlic powder
*1 Tspn black pepper
*1 Tspn ground red pepper
*1 Tspn onion powder
*1 Tspn salt (or to taste)

OTHERS

*1 red bell pepper
*1 green bell pepper
*1 yellow bell pepper
*2-3 medium size carrot
*1 big size Onions

1 Cooking spoon vegetable oil

SLURRY to thicken sauce

1 cup water
1-2 Tbspn corn flour

Extras

1 Tspn curry
1 Tspn thyme
1 Tspn salt

Season to taste


You can double or divide the ingredients depending on the quantity you are making.

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20 plus veg curry gravy base without onion & garlic | all purpose curry base without onion & garlic

If you're going to cook this recipe for yourself and are wondering where to get the ingredients, Swiggy Instamart has you covered.
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Gravy base full recipe & ingredients:

full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals

curry without onion and garlic recipe | all purpose curry base without onion & garlic - with step by step photo and video recipe. simple and easy all-purpose gravy recipe made with just tomatoes and without onion and garlic. it is perhaps one of the handy recipes to have and especially during the festival or vrat season to feed your family. the all-purpose curry can be easily used to prepare 20 plus curries using a choice of vegetables and paneer.

curry without onion and garlic recipe | all purpose curry base without onion & garlic - with step by step photo and video recipe. sabji or curry recipes are one of the important parts of our daily meal. we generally try to make a unique or fancy curry sabji recipe using different kinds of vegetables or ingredients to have multiple options. yet it carries the same basic gravy base which can be prepared in advance and can be used for almost all types of curries and this post describes a no onion, no garlic curry base.

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How to make BIR Base Gravy - British Indian Restaurant Base Gravy Recipe - Base Sauce

Base gravy is used by many British Indian Restaurants (BIR) as a key element when cooking curries. If you want to recreate the BIR taste at home, then base gravy is essential. If you don't have the time to make your own base gravy then you can order our pre-made, genuine BIR base gravy here:

Our base gravy recipe is intentionally simple, we use the base gravy as a basic foundation to the curry. The base gravy won’t taste particularly good on its own, it will taste like a weak onion soup.

The magic happens when you combine the base gravy with additional ingredients, spices and heat which add the layers of flavour and intensity that you find in a good curry.


=== INGREDIENTS ===

2kg Peeled Onions Roughly Chopped
60ml Vegetable Oil
20g (2 teaspoons) Garlic Paste
20g (2 teaspoons) Ginger Paste
3g (½ teaspoon)Turmeric Powder
20g (2 teaspoons) Tomato Puree
200g (½ tin) Plum Tomatoes
15g (2 heaped teaspoons) BIR Mix Powder -
1200ml Water

Makes approx 2.2kg of base gravy (enough for around 10-12 curries)


=== COOKING INSTRUCTIONS ===

Prep time: 15 mins | Cooking time: 100 mins

1. Peel and roughly chop the onions
2. Heat a pan on a medium high heat and add the vegetable oil
3. Add the garlic and ginger paste, turmeric powder, tomato puree and the plum tomatoes. Stir well and cook for 1 min.
4. Add the chopped onions and stir.
5. Add the water and cover the pan with a lid. Simmer on a low to medium heat for 60 mins stirring occasionally to ensure the onions don’t stick to the pan.
6. Once the onions start to break down, add the BIR Mix Powder and stir in well. Simmer for another 30 mins without the pan lid.
7. When the oil starts rising to the surface, use a stick blender or food processor to blend the onions until they become smooth and a soup-like consistency.
8. Once cooled, store the gravy in containers or bags. The gravy will last around 3 days in a fridge or upto a month in a freezer.


=== HOW TO USE THE BASE GRAVY ===

1. Empty the base gravy into a pan
2. Add an equal amount of water to the pan (one part water to one part gravy)
3. Bring to a boil whilst stirring frequently
4. After around 5 minutes the gravy should have reached a milk like consistency, it is now ready to use
5. Add the gravy as per your BIR curry recipe. Ensure the gravy is hot when you add it.

For some BIR curry recipes take a look at

PUNJABI CHICKEN MASALA GRAVY (IN ENGLISH) | EASY CHICKEN CURRY RECIPE

Punjabi Chicken Gravy Recipe - Tari Wala Chicken - Punjabi Chicken Curry - Easy Chicken Curry Recipe
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There are several ways you can make chicken curry with each region having its own special way of making it. Today I will show you how to make a Punjabi chicken curry. This chicken curry is extremely delicious as ghee is used but you can even use butter if you do not have ghee on hand.
Ingredients required for making Punjabi chicken recipe -
For marination
* 1.1kg/2.4 lb boneless skinless chicken thighs. You can even use chicken with bones.
* 1/4 th cup plain unflavored yogurt
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon kashmiri red chilli powder. You can even use cayenne pepper or paprika
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely crushed black pepper.
For the gravy -
* 10 cloves / 35 gm/ 1.2 oz garlic
* 2 & 1/2 inch length/ 32 gm/ 1.1 oz ginger
* 1 very large onion or 4 medium onions
* 1 large tomato
* 1/2 teaspoon turmeric powder
* 2 heaped teaspoon Kashmiri red chilli powder. Please adjust proportion according to preference. You can even use paprika if you want to avoid the heat.
* 1 tablespoon heaped ground coriander (dhania powder)
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding a lot of fenugreek leaves may make your curry bitter.
* 1 heaped teaspoon garam masala powder.If you want to make your own garam masala powder then please follow this recipe -
* 2 tablespoons mustard oil or any oil of your preference. If using mustard oil please heat it up first on high heat till it starts smoking. Then lower the heat to low and bring down the temperature of the oil a little bit before adding your whole spices.
* 2 tablespoons ghee (Add 1 tablespoon with oil and another tablespoon along with ground coriander. If you want to make your own homemade ghee then please follow this recipe -
* 1 large dried bay leaf
* 7 green cardamoms (chat elaichii)
* 7 cloves (lavang)
* 2 inch length cinnamon stick (dalchini)
* 1/2 teaspoon whole cumin seeds (jeera)
* 2 whole green chillies (optional)
* coriander leaves a handful or leave it out if you do not like it.
* 1 teaspoon salt or as per taste
Serve this with rice/roti/paratha/naan.
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