Base Gravy

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Ingredients

• 1 kilo peeled white onions
• 1/2 red bell pepper, sliced
• 1 chopped green finger chili
• 1/2 sliced carrot
• 60 ml vegetable oil
• 1 tin of plain tomatoes
• 50 grams of coconut block
• 125 grams of sweetened condensed milk
• 50 grams of garlic
• 50 grams of ginger
• 2 teaspoons of turmeric powder
• 1 tablespoon of tomato puree
• 2 teaspoons of coriander powder
• 2 teaspoons of cumin powder
• 2 teaspoons of paprika
• 2 teaspoons of tandoori masala powder
• 1 teaspoon of salt
• 100 grams of white cabbage
• 1/2 small potato
• Handful of red lentils
• 30 grams of fresh coriander
• 1-2 teaspoons of butter ghee

Instructions

1. In a 5-liter stockpot, fry the onions, carrots, red pepper, garlic, and ginger.
2. Add the cabbage, potato, corn, green chili, red lentils, tomato puree, and tin of plain tomatoes. Cover with water until it touches the top of the onions.
3. Add the spices, coconut block, and condensed milk. Bring to a boil and simmer for one hour.
4. In a separate pot, boil 700 ml of water with bay leaves, green cardamoms, cloves, small black mustard seeds, fennel seeds, whole coriander seeds, cumin seeds, star anis, and cinnamon bark. After 15 minutes, pour the contents into the base gravy and continue cooking for another hour.
5. Blend the base gravy until smooth.
6. Adjust the consistency by adding water until it reaches a milk-like consistency. Simmer for another hour.
7. The base gravy is now ready to use in curries.

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