**Veggie Base Update**
600g Spanish Onions
50g Carrot
1/3rd Yellow Pepper
1/3rd Green Pepper
30g Potato
125g Frozen Sweetcorn
10g Coriander Stalks
3/4 tsp Turmeric
1/2 tsp Garam Masala
2 tsp Salt
1/2 tsp Sugar
1/2 Veg Oxo Cube
1 1/2 litres Water
Add the above to a saucepan, bring to the boil, cover and simmer for 3 - 3.5hrs
Baghaar/Tarka
75ml Veg Oil
25g Garlic & Ginger Paste
3/4 tbsp Cumin
3/4 tbsp Mix Powder
100g Fresh Tomato (finely chopped).
In a seperate pan fry the garlic until lightly browned, then add the mix powder and cumin and fry gently for 1 minute. Add the tomato and fry for another 3-4 minutes. Add to the onion pan and simmer for a further 1/2 hour then blend well. Add more water to thin down if necessary. Use.
To cut a long story short how I got to this recipe, I tried somebody's home made vegetable soup and it tasted virtually the same as the veggie base from the restaurant that I've been trying to replicate! Anyway after finding out what went into it I adapted it for base gravy applications and I've nailed it. THIS MAKES A SUPERB CURRY, better than most "proper" base recipes. The sweetcorn gives it a lovely smooth, rounded flavour but does mean it requires blending for longer than usual. Try it!
MM
Topic: Restaurant Base Sample (read 23,040 times)
