Topic: New Base Gravy from visit to Saffron

[Bobby Bhuna]

join us at FAGS (Federation Against Gravy Scum)

And join you I have! Being in FAGS is just great

[Curry King]

Don't be a FAG real chefs stir it all in, including the oil 

[Bobby Bhuna]

Don't be a FAG real chefs stir it all in, including the oil 

Come on now!!! There's no need to bring sexuality into the discussion ;D

[Secret Santa]

Ever had one of those days when you wished you'd just kept your mouth shut!? 

[SnS]

As promised, I have now reproduced the Saffron gravy recipe, this time at home.

I have taken accurate measurements and made a couple of small adjustments which haven't affected the final result.

1 tsp - 5 ml, 1 tbsp = 15 ml

So here it is again:-

VEGETABLES
Cooking onions (1.5kg unpeeled, 1.25kg peeled)
1 large carrot (200g unshaved, 160g shaved)
1 large green pepper (225g whole, 200g trimmed and deseeded)
4 to 6 Salad potatoes (250g unshaved, 210g shaved)

Chop roughly and add to a very large cooking pot

Add:-

2 medium tomatoes (chopped into quarters)
2 cups (500 ml) of fresh vegetable oil
25g finely chopped garlic gloves (about 4 large cloves)
10g finely chopped fresh ginger root (about 1 inch cube)
1 tbsp (15 ml) salt
2.5 litres of water, which will cover all the ingredients

Cover and bring to boil. Remain covered and simmer vigorously for 40 minutes stirring occasionally.

Add:-

Half a tin (200 g) of chopped plum tomatoes (Italian Napolina)

Boil covered for another 5 minutes.

Add:-

25 ml cumin powder
25 ml coriander powder
25 ml turmeric powder
25 ml sweet paprika (or deghi mirch)

Boil covered for another 10 minutes.

Remove from heat and blend for at least 5 minutes until very smooth.

Add 1 litre of water. The gravy will now resemble a very thin soup.

Bring to boil. Simmer vigorously (almost a boil) uncovered for about 30 minutes stirring occasionally. Remove any scum * (not froth) forming on the surface. When the oil completely separates the gravy is complete.

Notes:
Photo 1) The number of onions is greater than the previous recipe as these ones were fairly small (likewise with the spuds).
Photo 3) I used fresh garlic and ginger root, not ready made puree's (your choice).
Photo 13) The oil starts to appear - even at the blending stage.
Photo 14) The gravy is very thin (milk - like).
Photo 15) The oil starts to rise to the surface after about 20 minutes (this can easily be seen if the heat is turned down to a gentle simmer for a short while).
Photo 16) This was the amount of surface oil after only 5 minutes at rest. (I found it difficult to actually stir the oil back into the gravy).

* Scum not froth. The scum resembles the stuff you get on a cold cup of tea and may or may not form on the surface. After the gravy cools down there may be some scum floating on the surface of the oil. This should also be removed.

Regards

SnS  ;D

[Cory Ander]

Great post, SnS, 

Nice, clear instructions and excellent (and helpful) photos.

I'll be trying this very soon....

Thanks for your excellent efforts; much appreciated! 

[SnS]

Great post, SnS, 

Nice, clear instructions and excellent (and helpful) photos.

I'll be trying this very soon....

Thanks for your excellent efforts; much appreciated! 

Thanks for your kind comments.

Just need your perfect Madras recipe to go with it. Can you help on that one - when you've got some of the gravy.

SnS  ;D

[haldi]

Hi SnS
       thanks for this new post
Do you feel that the flavour exactly matches the base, brought home from the restaurant?

[ast]

Hi SnS,

Very nice post with the updated/revised instructions.  Good use of the photos to illustrate the procedures as well.

Many thanks for all the effort put in to make this as bulletproof as possible.  ;D

Cheers,

ast

[ast]

Just need your perfect Madras recipe to go with it.

BTW SnS, did you ever give my vindaloo recipe (or even the Jalfrezi) that I use with this base a shot?  If so, I'd be really interested to hear what you thought of it.  I still haven't gotten a chance to vary either the amounts or the composition of the spice mix yet.  I have tried it at both mild and madras strength though, and I thought it was still pretty good.

Bobby, are you still using Darth's madras recipe with it?  What's everyone else using?  Inquiring minds want to know! ;D

Cheers,

ast