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This is a Small Pot of BASE GRAVY Indian Restaurant Style, This has been highly requested by you so I am pleased to share this small pot base gravy recipe with you. This should serve about 6 curries, 2 litre of base gravy, 250ml per curry.
This recipe will save you a lot of freezer space and your curries will have the fresh Base Gravy taste just like the Indian restaurant and takeaways.
IMPORTANT - WATCH FULL VIDEO AT LEAST ONCE WITHOUT SKIPPING AS I GIVE TIPS THROUGHOUT THE VIDEO. This will you help you make the best base gravy!
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Equipment mainly used : - amzn.eu/4mSrBI2
Oil 100-150ml
3 onions 600g
1-2 Carrots 130g approx
1 Tomato
1/4 Green pepper 50-60g
Red Pepper 30g
2 tbsp Ginger Garlic Paste
Coriander Stalks 15g
2 tbsp Tomato Paste
1 Heap tsp Mix Curry Powder
1/2 tsp Coriander, Cumin, Turmeric, Chilli, Garam Masala Powder
1.5 tsp Salt
Whole Spices
1/2 tsp Coriander Seeds
3 Green Cardamom
1 Black Cardamom
1 Bay Leaf (or 2 small bay leaves)
2 Small Cinnamon Sticks
Add oil to pan and place on medium heat
once heated add whole spices and cook for 30secs and then add ginger garlic paste, cook for 2-3mins.
Add powder spices, mix well. Add tomato paste mox well and cook for 6-8mins on medium heat adding hot water each time the spices dries up.
Add all Base Gravy ingredients and cook for 2mins on high heat, stir well.
Place on medium to low heat, add enough hot water cover all ingredients (you can add more water so you wont need to add any later), put lid on and let it cook until all base gravy ingredients have soften (if water dries add more hot water)
Once all small pot base gravy ingredients have soften allow it to cook down.
Blend until very smooth just a tomato soup.
Add hot water to dilute the base gravy to achieve the consistency shown on video (not to thin), mix well.
place on low for 10mins, stir occasionally and once the il raises to the top your small pot base gravy is ready. You can make your favourite Indian restaurant style curries straight away.
Please enjoy our recipes, LIKE and SUBSCRIBE to our Channel.
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FB Fan Page: / the-bengali-cook-10244...
Equipment mainly used :
Aluminium Pan- amzn.to/3ebyaLB
Aluminium Karahi - amzn.to/2UF61Wp
Non Stick Karahi - amzn.to/3e45l4K
Cooking Utensil - amzn.to/2JQkkkZ
Chef's Knife - amzn.to/2L2uVcM
Mix Curry Powder - amzn.to/3aROBv2
#basegravy #smallpotbasegravy #indianrestaurantbasegravy
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