Small-batch base gravy

The full batch makes four litres and needs a stockpot. This is the version to start with: one large saucepan, under an hour, and enough for a curry night for four.

Ingredients¶

Makes about 1.2 litres · 50 minutes

• 700 g onions (about 4 medium), roughly chopped
• 1 small carrot, chopped
• ½ green pepper, chopped
• 2 garlic cloves and a 3 cm piece of ginger, or 1½ tbsp garlic–ginger paste
• 60 ml vegetable oil
• 1 tsp turmeric
• 1 tbsp mix powder (or mild curry powder)
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp tomato purée
• About 1.2 litres water

Method¶

1. Cook the onions in 40 ml of the oil with the salt and a splash of water, covered, over a low-medium heat for 20 minutes, until soft and translucent. No colour.
2. Add the carrot, pepper, garlic and ginger, and 800 ml of the water. Simmer 25 minutes, uncovered, until everything is completely soft.
3. Blend until absolutely smooth — give it longer than you think. Sieve it if you want it perfect.
4. Heat the remaining 20 ml oil in a small pan, add the turmeric, mix powder and paprika, and fry for 30 seconds. Stir into the gravy with the tomato purée.
5. Simmer 10 minutes, adding the rest of the water until it pours like single cream.

Scaling¶

The ratio that matters is roughly 1 part onion to 1.5 parts water by weight, with everything else in small supporting quantities. Scale from there:

Larger batches need proportionally less water, because less evaporates from a deep pot.

Is it worth making the big batch?¶

Yes, once you know you like it. The work is almost entirely in the chopping and the waiting, both of which scale far better than the washing-up does. Freeze it in 500 ml bags and a curry becomes a fifteen-minute weeknight dinner.

See also¶

• base gravy recipe · BIR base gravy · BIR mix powder · cooking a BIR curry