I have looked at all base sauce gravys and made a few but generally i think that 'Micks/Tazs' base sauce seems to be the best and a great all rounder which is simple to make and use. Kris Dhillons was ok but involved too many processes, now i just add ginger, garlic, onions, green pepper, carrot, salt, water and oil to a pot and simmer for an hour and in the last ten mins i add fresh sliced tomato and a small amount of tomatoe paste along with corriander, cummin and tumeric before blending and then it is done. I know most have complicated steps and mant spices but to me and most this should be the easiest and best. Following a recipie to the letter is no good for me when it comes to base gravy as i prefer to know what every ingredient dose and get a feel for what i do. Kris Dhillons was just a starting point from which i moved to mick/tazs base gravy which i do most things the same but in my own way. The end result is more or less the same and tastes good just on its own. You can change the veg and spices to your liking but it is the process that i follow now and must admit i am very pleased. I just add the oil at the start and dont fry the tom paste and spices with oil at the end like Kris's recipie from the curry secret. Kris's recipie is very bland to me and mick/tazs is so much more like a takeaway. Not knocking Kris as i'm sure lots of people like her recipie but it ain't for me and wouldn't of got to this point without her help. Wether i add 4 onions or six, or 400ml of oil or 600ml of oil or a carrot etc does not change the finished process much but the addition of a generous amount of oil at the start of the cooking process gives me completly different results compared to not adding oil. The oil brings out the sweetness of the onions and seems to hold the flavour of the base gravy. Hence i do not use Kris Dhillons recipie but all base gravys seem to follow similar processes so it was just a matter of refining them till i got what i wanted.
All hail mick/taz for the info on base gravy as this truly is reaturant takeaway style even though i do mine slightly different its still the same really. Thanks