This is the base gravy we use.
Mainly based (no pun intended) on CA and CT gravies.
This makes 25 litres, so scale down
- 1.5 kg fresh tomatoes
- 2 green peppers
- 1/2 bunch celery icluding leaves
- 1/2 white cabbage
- 4 generous tbsps garlic/ginger puree, plus an extra 30 % of garlic cloves
- 2.5 tbsps salt
- 6 good sized carrots
- 10 heaped tbsps tomato paste
- 2 litres veg oil
- 7kg onions
- water
Usual method, boil till soft (we use BIG pressure cookers) then add
- 6 tbsps mixed powder
- 2 tbsps curry powder
- 1 tbsp cardamom powder
- 1 tbsp fenugreek powder
- a big handfull of coriander stalks/roots
Boil up for a few minutes and blend to a smooth consistency adding water as required.
Let it simmer till oil starts to seperate and then......................cook curry
