BRITISH INDIAN RESTAURANT BASE GRAVY | BRITISHIAN FOOD | CHEF SYED |

A Base for all curries, mild to extra hot.

With a handful of ingredients, you too can make this at home.

Please let me know if you have any questions.

• Roughly Chopped Onion – 7-8
• Carrot - 2-3
• Potato - 1-2
• Cooking oil - ½ cup
• Garlic-ginger paste - 2 tbsp
• Fresh coriander - 1 handful
• Salt - 2 tsp
• Ghee - 1 tbsp (optional)
• Butter - 1 tbsp
• Tomato paste- 2 tbsp
• Fenugreek leaves - 1 tbsp
• Mix curry powder - 2 tbsp
• Red-chilli powder - 1 tsp
Methods:
• Add cooking oil into a heated pot.
• Add garlic-ginger paste
• Add the onions
• Stir it well.
• Add the potato
• Add the carrots
• Add the coriander
• Add the salt
• Let it cook on low heat for 5-6min on low.
• Now add some water
• Add 2 cup of water.
• When the onion has softened add the tomato paste.
• Add 1 cup water
• Now using a hand Blitzer blend the mixer until its smooth.
• Add butter and ghee (optional)
• Let it cook on low heat
• After 4-5 min on low heat, add the mix curry powder
• Add fenugreek leaves - stir it well.
• Now add the warm-hot water.

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INGREDIENTS:


My Special mix curry powder recipe link below:
   • BRITISH INDIAN RESTAURANT CURRY POWDER REC...