Universal Gravy Base | All-Purpose Curry | General Base Gravy | One Curry Base By Chef Prateek
Universal Gravy Base | How To Make Universal Gravy Base | General Base Gravy | One Curry Base | Common Curry Base | Multi-Purpose Gravy Base | Onion Tomato Paste | Basic Curry Paste | Life of a Chef | Prateek Dhawan
Learn how to make Universal Gravy Base with our Chef Prateek Dhawan.
0:00 - Introduction
In it's simplest form it's just a lot of onions with some spices and oil. Seriously. An easy and simple multipurpose gravy base that can be used for gravy. Basically the same concept is used in most of the Indian restaurants to quickly prepare different types of curries. You may make this once and store it in the freezer and use it whenever required.
Universal Gravy Base Ingredients -
0:24 Preparation of Spice Mix
2 tbsp Oil
2 Bay Leaves
1 tbsp Cumin Seeds
2 inches Cinnamon Sticks
7-8 Cloves
3-4 Green Cardamom Pods
1 Cup Onions (sliced)
2 tbsp Ginger & Garlic (chopped)
1 cup Tomato (chopped)
5-6 Green Chillies (chopped)
Water (as required)
02:51 Preparation of Vegetable Gravy Base :
2 tbsp Oil
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Black Pepper Powder
1 tbsp Garam Masala Powder
1 tbsp Cumin Powder
2-3 tbsp Melon Seed Paste
4:20 Preparation of Vegetable Gravy/Curry :
1 tbsp Oil
1 tbsp Ginger Garlic (chopped)
250 gms Assorted Vegetables (blanched)
Salt (as per required)
Coriander Leaves (for garnish)
5:04 Preparation of Chicken Gravy/Curry :
1 tbsp Oil
1 tbsp Ginger Garlic (chopped)
250 gms Chicken (chopped)
Salt (as per required)
Coriander Leaves (for garnish)
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How To Make Curry Base Sauce - (BIR) Restaurant Style Base Gravy
British Indian restaurant base curry sauce (gravy) is the most searched for term on my website. This secret sauce is what makes British curry house style curries what they are. Once you make your base curry sauce, you will be able to make a large selection of classic curries in about ten minutes. That's how they do it at your favourite takeaway and curry house. The oil that floats to the top is seasoned oil. Skim it off to use in your curries.
Sorry for the TYPO! The guy who produced this video for me wrote 'femu greek' and I didn't notice it. He of course meant fenugreek. :-)
This recipe is in my cookbook 'The Curry Guy' which you can purchase here
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How To Make a Base Gravy Indian Restaurant Style
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1 ALL PURPOSE BASE GRAVY MASALA Make Several Curry Recipes
How Make A Base Gravy Masala - Base Gravy Recipe
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Ingredients Required For Making Base Gravy Recipe -
*570 gm/4 large onions
* 675 gm/ 6 large tomatoes
* 40 gm/ 3 inch length/ 1 tablespoon grated ginger
* 40 gm/ 12 large garlic cloves or about 1 & 1/2 tablespoon finely grated
* 30 gm/ 15 cashew nuts soaked in 1/3 rd cup hot water
* 1 & 1/2 teaspoons cumin seeds
* 2 -3 dry bay leaves
* 2 inch length cinnamon stick
* 5 to 6 green cardamoms
* 1 & 1/2 teaspoons salt or to taste
* 1/2 cup oil
For spice paste
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tablespoon Kashmiri Chili powder (please adjust proportion according to your preference)
* 1 tablespoon coriander powder
* 1 tablespoon of garam masala powder
* 1/3 rd cup water
METHOD -
* In a bowl add turmeric powder, cumin powder, Kashmiri chili powder, coriander powder and garam masala powder. Add about a third of a cup of water, mix
* Heat oil over medium heat
* add dry bay leaves, cinnamon stick, green cardamoms and cumin seeds. Allow the seeds to splutter to release their flavor and then add chopped along with a fourth of a teaspoon of salt. Stir the onions on medium heat till they turn slightly brown in color.
* Add the spice paste and fry on low heat for 2 to 3 mins
* Add chopped green chilli, finely grated ginger and garlic. Fry on medium heat for a few minutes until you see the oil floating on top.
* add crushed tomatoes along with half a teaspoon of salt. Stir on medium heat from time to time till the tomatoes get well fried and cooked and again the oil starts leaving the sides.
* make a smooth cashew nut paste in your blender for which soak some cashew nut in hot water for about an hour
*Add the cashew nut paste only after you see the tomatoes and onions have got well cooked and mixed together to become one single mass
* Once again when you start seeing that oil oozing out along the sides or floating on top your base gravy is done.
* You can store it in an airtight container in the refrigerator for about a week or you can divide them into portions and it stores well in the freezer for 6 months.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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We put Curry Base Gravy to the test!
We're testing to see if a curry tastes better using the base gravy method.
Using a curry base sauce (or gravy) is a method used by many British Indian restaurants to speed up the process of making curry. This curry base gravy can be used for many different types of curry to give a luscious sauce and an instant hit of flavour.
Store this curry base in portions and if you use ready-cooked chicken, you can have any number of curries on the table in 10 minutes!
Free printable recipe is available on our site:
Ingredients:
120ml (1/2 cup) sunflower oil
1 kg onions (about 6 medium onions), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp cumin
1 tbsp paprika
1 ½ tsp turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
¼ tsp ground cardamom
2 tbsp tomato puree
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400g (14 oz) tinned tomatoes
2 litres (8 cups + 1/3 cup) chicken or vegetable stock (water plus 3 stock cubes is fine)
Method:
1. Heat the 120ml (1/2 cup) oil in a large casserole pan over a medium heat.
2. Add the onions and cook, stirring occasionally for 20 minutes, until they start to brown and caramelise slightly.
3. Add the 8 cloves of garlic, 2 tbsp minced ginger, 2 tbsp garam masala, 2 tbsp coriander, 1 tbsp cumin, 1 tbsp paprika, 1 ½ tsp turmeric, 1 tsp cinnamon, 2 tsp salt, 1 tsp black pepper, ¼ tsp ground cardamom and 2 tbsp tomato puree.
4. Stir to coat the onion and cook for a further 5 minutes, stirring often.
5. Add the red pepper, green pepper, carrot, tinned tomatoes and stock.
6. Bring to the boil, then simmer for 1 hour.
7. Turn off the heat, allow to cool, then blitz to a smooth liquid using a stick blender.
This base makes approx. 2 1/2 litres (approx. 10 cups).
Using the Curry Base Gravy:
I use about 120ml (1/2 cup) per person when making a curry. So if you often make curries for two people, freeze in portions of 240ml (1 cup). If you often make curries for four people, freeze in portions of 480ml (2 cups).
Since this recipe makes approx. 2 ½ litres (approx. 10 cups), this should be enough for approx. 20 portions of curry (1 portion per person).
Heat up the sauce before using it, then ladle it in as an when you need it.
See my Jalfrezi recipe for how exactly I adapted my Chicken Jalfrezi to make a super speedy curry with this curry base gravy.
#Curry #Recipe #BIR
TASTY CHICKEN CURRY | Easy food recipes for dinner to make at home - cooking videos
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Tasty food recipes for dinner. how to make snacks and cooking recipes for begginers and kids. Curry chicken recipe. Very easy to make. A simple yummy and quick food video for lunch or dinner
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