Topic: Onion masala gravy.... basically base gravy?

[ScottyM]

Saw this in Atul's cookbook and he says they go through liters of the stuff in there curries.

Basically base gravy.

3 tablespoons oil
5 black peppercorns
2.5cm piece of cinnamon stick
2 green cardamom pods, bruised
1 bay leaf
1 teaspoon cumin seeds
2 cloves
500g onions, finely chopped
1 teaspoon G&G paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
350ml water
1 tablespoon   tomato puree, mixed with 4 tablespoons water
sea salt

*G&G paste is ginger and garlic blitz with 10% of the total weight in water*

Heat the oil in a saucepan, add the whole spices and saute over a medium heat until they crackle. Add the onions and saut for 5-8 minutes until lightly coloured.

Add the ginger garlic paste and saute over a low heat for 2-3 minutes, or until the raw smell of the paste disappears.

Stir in the ground spices and saute for a further 2-3 minutes.

Remove and discard the cinnamon stick. Transfer the mixture to a blender or food processor, add 225ml of the water and blitz.

Add the diluted tomato puree, the remaining water and salt to taste, and blitz again until blended.

Transfer to a saucepan and simmer over a low heat for 15-20 minutes, stirring occasionally.

Add more water if the mixture starts to catch on the bottom of the pan, but the idea is to gently fry the sauce, which will darken in colour to light brown. The final texture (not colour) should be something like tomato ketchup. While cooking, it will gloop occasionally and splatter. It can burn or scald, so cook the sauce with caution. Set aside to cool completely, then store in an airtight container in the fridge for up to 3 days. Do not freeze.

[Edwin Catflap]

Hi scotty is this his basic gravy cos I thought that had a bit of chilli in it? I'll have to dig out the pamphlet.

Cheers

Ed

[ScottyM]

Hi scotty is this his basic gravy cos I thought that had a bit of chilli in it? I'll have to dig out the pamphlet.

Cheers

Ed

Hey mate

Its written differently in each of his books and on his site.
If i remember right one version does have 1/2tsp of kashmiri chilli powder

Cheers!

[Edwin Catflap]

Sorry Scotty got my Atul mixed up with my Abdul


Oops

Ed

[Sverige]

I've seen a few traditional Indian chefs use an onion masala gravy similar to this. Certainly Harpal Singh does. Maybe it has always been a part of their traditional cooking and was the Genesis of BIR base gravy back in the day when the first generation chefs arrived in the uk and set up shop?

[Micky Tikka]

Just to clarify that Onion Masala Gravy is one of a few gravies in his latest book
Others are
coconut gravy
Kadhai   gravy
Makhani gravy
Punjabi Kadhi gravy
Rogan   gravy
Shahi   gravy
Moilee gravy

Also some interesting pastes

[Donald Brasco]

I might have to look into this. I'm sure BIR curries were tastier back in the 80s before they started using a single base gravy for everything. Or maybe I have my rosy specs on.

[ScottyM]

Just to clarify that Onion Masala Gravy is one of a few gravies in his latest book
Others are
coconut gravy
Kadhai   gravy
Makhani gravy
Punjabi Kadhi gravy
Rogan   gravy
Shahi   gravy
Moilee gravy

Also some interesting pastes

Very true.
He also has a selection of good spice mixes and curry powders in them

The chettinad masala is amazing.

[ScottyM]

I've seen a few traditional Indian chefs use an onion masala gravy similar to this. Certainly Harpal Singh does. Maybe it has always been a part of their traditional cooking and was the Genesis of BIR base gravy back in the day when the first generation chefs arrived in the uk and set up shop?

Sounds about right mate.

Same way the Chinese TA recipes came about. Especially the curry paste and sweet and sour

[ScottyM]

I might have to look into this. I'm sure BIR curries were tastier back in the 80s before they started using a single base gravy for everything. Or maybe I have my rosy specs on.

I have heard that alot! Worth looking into.