Making Base Curry Gravy
This is not a finished curry but a tool. Once you have a batch of this stored, you can transform a single portion of meat or vegetables into a restaurant-quality meal in under ten minutes.
The goal is a neutral, balanced canvas.
Do not rush the boiling process; the vegetables must reach the point of disintegration so the final gravy is smooth rather than gritty.
- large stockpot
- immersion blender or high-speed stand blender
- mesh strainer
What goes in.
- 2 lbyellow onions, peeled and quartered
- 1/2 lbcarrots, peeled and chopped
- 1/2 lbgreen bell pepper, deseeded and chopped
- 1 headgarlic, cloves peeled
- 2 inchfresh ginger, peeled and sliced
- 2 tbspmild curry powder
- 1 tspturmeric powder
- 1 tbspsalt
- 1.5 literswater
Achieving the velvety texture
The secret is blending the softened vegetables into the cooking liquid until the oil and water emulsify into a opaque, thickened base.
The method.
Combine the solids
Place the onions, carrots, peppers, garlic, ginger, and spices into the stockpot.
Simmer
Pour in enough water to just cover the vegetables. Bring to a boil, then reduce to a gentle simmer for 45 minutes or until the carrots are soft enough to crush with a fork.
Blend
Use an immersion blender to process the mixture directly in the pot. Aim for a completely smooth, uniform texture with no visible chunks.
Strain
For a refined texture, pass the liquid through a fine-mesh strainer to remove any remaining fibrous onion skins.
Cool and store
Allow the gravy to cool to room temperature before dividing it into containers for the freezer.
Other turns to take.
Rich Base
Add 50g of tomato paste during the final 10 minutes of simmering to provide a deeper color and acidity.
When it doesn't go to plan.
Always cook the base gravy until the raw smell of the onions is gone; it should smell mild and vegetal.
If you freeze the gravy in single-use portions, you can drop a frozen block straight into a frying pan when you are ready to cook your final meal.
Do not add cream or yogurt to the base gravy itself; save those additions for the final cooking step to prevent curdling.
The ones that keep coming up.
How long does this keep?
It will last 3 days in the refrigerator or up to 3 months in the freezer.
Why do I see oil floating on top?
As you cook the gravy down in individual portions later, the oil will separate and form a thin layer on the surface—this is normal and desirable for flavor.
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