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: [ Ссылка ]

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 - [ Ссылка ]
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 [ Ссылка ]

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