How To Make Indian Restaurant Style BASE GRAVY Small Pot (BIR)
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- Опубликовано: 14 ноя 2020
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This is a Small Pot of BASE GRAVY Indian Restaurant Style, This has been highly requested by you so I am pleased to share this small pot base gravy recipe with you. This should serve about 6 curries, 2 litre of base gravy, 250ml per curry.
This recipe will save you a lot of freezer space and your curries will have the fresh Base Gravy taste just like the Indian restaurant and takeaways.
IMPORTANT - WATCH FULL VIDEO AT LEAST ONCE WITHOUT SKIPPING AS I GIVE TIPS THROUGHOUT THE VIDEO. This will you help you make the best base gravy!
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Equipment mainly used : - amzn.eu/4mSrBI2
Oil 100-150ml
3 onions 600g
1-2 Carrots 130g approx
1 Tomato
1/4 Green pepper 50-60g
Red Pepper 30g
2 tbsp Ginger Garlic Paste
Coriander Stalks 15g
2 tbsp Tomato Paste
1 Heap tsp Mix Curry Powder
1/2 tsp Coriander, Cumin, Turmeric, Chilli, Garam Masala Powder
1.5 tsp Salt
Whole Spices
1/2 tsp Coriander Seeds
3 Green Cardamom
1 Black Cardamom
1 Bay Leaf (or 2 small bay leaves)
2 Small Cinnamon Sticks
Add oil to pan and place on medium heat
once heated add whole spices and cook for 30secs and then add ginger garlic paste, cook for 2-3mins.
Add powder spices, mix well. Add tomato paste mox well and cook for 6-8mins on medium heat adding hot water each time the spices dries up.
Add all Base Gravy ingredients and cook for 2mins on high heat, stir well.
Place on medium to low heat, add enough hot water cover all ingredients (you can add more water so you wont need to add any later), put lid on and let it cook until all base gravy ingredients have soften (if water dries add more hot water)
Once all small pot base gravy ingredients have soften allow it to cook down.
Blend until very smooth just a tomato soup.
Add hot water to dilute the base gravy to achieve the consistency shown on video (not to thin), mix well.
place on low for 10mins, stir occasionally and once the il raises to the top your small pot base gravy is ready. You can make your favourite Indian restaurant style curries straight away.
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Equipment mainly used :
Aluminium Pan- amzn.to/3ebyaLB
Aluminium Karahi - amzn.to/2UF61Wp
Non Stick Karahi - amzn.to/3e45l4K
Cooking Utensil - amzn.to/2JQkkkZ
Chef's Knife - amzn.to/2L2uVcM
Mix Curry Powder - amzn.to/3aROBv2
#basegravy #smallpotbasegravy #indianrestaurantbasegravy
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Хобби
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Mate. I made this last week and froze it. I used 2 bags last night and this gravy is an absolute banger. Love it. Bloody excellent gravy. Cheers. 👍🏼👍🏼
Love that mate!! Thanks so much 😀😀
The masterful base gravy recipe is a highlight of all, so far.What was appealing was the timing and process of adding the ingredients .
Marvellous👌💐
Thank you so much 😀
Finding the perfect base gravy together with the perfect few curry recipes to go with it is like searching for the holy grail. will def try this one!
hopefully our recipes will be the one ☝🏼 thanks so much and hope you enjoy it 🙌🙌
Thanks buddy, i like trying different styles and I will try this one for sure as you cooked out the spices for longer than most ppl do.
Thank you so much and enjoy 🙌🙌
Thank you for recipe other recipes are to much this is ideal thank you chef xx👍👍👍
Thank you so much 😊
first video I've seen of yours and won't be the last I'm sure. Top work
Thanks so much that’s wonderful to hear. 😀
That is brill thanks for sharing need to try xx👍👍👍👍
That’s wonderful thank you and enjoy 😊
Cheers for your skill. Great video, master teacher, when spices go in, what timings, excellent. Keep them up.! Ur a star!
Thanks so much, once the spices go in cook medium low heat for about 6-8mins adding some hot water when needed to avoid burning the spices, I have the written instructions on the description. Thanks again and enjoy 🙌🙌
An excellent recipe. Thank you!
Thank you so much 🙌🙌
Thank you. I like that this recipe has much less oil than the others I have seen so far. I will be trying this one.
Thank you so much and enjoy the recipes 🙌🙌
Tried many base gravey recipes...this is by far my fav
Thanks so much and so pleased this is your favourite. We have loads of recipes on our channel and hope you enjoy them to 🙌🙌
This video is just what I’ve been looking for! Some of the others on here seem to use cauldrons, I’m just after enough for a few portions. Thank you 🙏
Fantastic, yeah making big pots is ideal for restaurants etc but at home just we just want enough for a few Curries without taking up all freezer space. Glad you found our channel bud and enjoy. Thanks again, look forward to see what curry you cook first 🤤🤤
Yes, I don’t have a walk in fridge! Cauldrons rampant!
Thanks for sharing your recipe, fantastic 👌 ❤ 🇨🇮
That’s lovely to hear, thank you and enjoy 😀🙏🏼
Prepped all the spices and ingredients in the kitchen and cooked outside on patio on a cheap, portable single hob....Credit where it's due Chef - the end result of my adventure and the taste of this base is bloody exceptional!...thanks for sharing
Ahh that’s lovely to hear and thank you so much!! Enjoy the recipe 🙌🙌🙌
Wow! Thanks for such a great and easy to follow recipe!! - from me and my mum
Hi 👋 Ahh thank you so much and pleased you both have enjoyed the recipes 🌟
Making this now, smells lush
Cheers bud, enjoy 🙌🙌
Excellent! Thanks.
Thank you so much and look forward to you enjoying the recipes 🤤🤤
Like your relaxed style. Cheers.
Thanks so much :)
I used to blend my base sauce, now I’m going back to the way I used to like it
Cheers for that ❤️
Amazing to hear bro and enjoy the recipes 🙌
Now i finally found it!!!!!
Seen alot of vids on the base gravy
But the portions were too big
This one is perfect
Thank you sir
Subbed
Im going to try your vindaloo recipe and your naga bhuna
But with chicken rather than keema
Nice 1 👌🤝
Thanks so much that's lovely to hear, thanks for sub :) I have done another vindaloo recipe out later today, this one is the classic style but if you like it spicy than defo try the Vindaloo recipe you've seen already bud :) Happy cooking!
a lot. Two words.
Great easy to do base and a small one too, thanks chef. I am doing this today so hopefully it will come out the same as yours. Just a wee note, the cinnanmon stick is not in the ingredients list. Also just another quick one, do you add cold or hot water during the cooking process, thanks in advance.
Thanks a lot bud, have added to list now. Always add hot water during the cooking process otherwise everything will get etc also use hot/warm water to dilute the base gravy 👍🏼
Excellent recipe, best I've seen! I added 1 tsp dried methi leaves and half a daikon for extra ooomph! hope you don't mind.
Thanks so much, don’t mind at all 😀 in fact that’s what cooking is about right, thanks again bud 😀
Fab!
Thank you 🙌🙌
Hi! New to your site, looks promising! Do you have a korma recipe that works using this base gravy? Or can I use any korma recipe? I love the look of this base.
Hi 👋 Thank you so much and welcome to the channel. Here’s my Korma recipe using the base gravy, I have loads of BIR recipes on here.
ruclips.net/video/MM81QHM_ekE/видео.html
Thanks again and enjoy 🙌🙌
Bwilliant video for base gwavy
Thank so much and pleased you enjoyed the recipe. It’s so important to have a good base gravy when making BIR curry. Happy cooking pal 🤤🤤
Salam bro thank you for this
WS Your welcome brother 🙏🏼
Hi Babul, well I managed to get down to it and cook your base gravy today using the instant pot pressure cooker. And Wow it did everything from cooking the spices on the sauce function to the pressure cooked gravy which I programmed for 30 minutes. Everything was right for bliztsen with nothing sticking to the stainless steel pot. The texture and flavour is superb! But the final verdict will be decided when I make a vindaloo next week - I will keep you informed. Of course I will keep you updated. But the pressure cooker is definitely the way to go! Dave
I was actually thinking of you earlier today as I didn’t hear from you since we last spoke and was wishing you well. It’s lovely to hear from you Dave and great to know that the base gravy came out good. I will definitely try making the base gravy using pressure cooker, I have one that I bought couple of years ago but haven’t used it yet. I look forward to hear the final verdict next week. Speak soon and take care 🙏🏼
Very testy
Thank you Very much 👌🏼
Can't wait to try this! Can I ask is the ginger garlic paste ready made from a jar or peeled and mixed fresh?
Hi I used fresh ginger and garlic paste, I don’t use the jar ones as they taste of vinegar lol but the frozen cubes are good to use (most supermarkets have them, Tesco, Asda) Hope this helps
@@TheBengaliCook Yes they do they are horrible! But I've always hated peeling 500 garlic cloves! I didn't know Asda sell frozen cubes of garlic and ginger, thanks for the tip!
Great gravy recipe which is cooking as I type.
One question I have is people in forums have pointed out that base gravy should taste bland once cooked and not like a lovely soup that I end up with, is this correct.?? and would you add more water to dilute the taste.??
Hey thanks so much for asking and a great questions, I would dilute it to a soup consistency but it shouldn’t be bland, if by bland people mean it shouldn’t be spicy then yes agreed otherwise it should have a nice subtle taste to it, where you can taste all flavours as this base gravy will form majority of the curry. Hope this helps and can’t to see which recipe you try first 😀
Best BIR Base Gravy Recipe on YT hands down !
Thank you so much, this means a lot! 😀😀
@@TheBengaliCook i made 5 micro base gravys today just experimenting yours came out top. Cant wait to make your chicken tikka masala tomorrow have everything i need!
@@nmacog fantastic!! that’s great to hear 😀 Enjoy the CTM tomorrow and do let us know how you get on. 🙏🏼
@@TheBengaliCook it turned out great but I used a different recipe to yours just used your base gravy which was spot on !
@@nmacog brilliant so pleased you enjoyed the curry!
I made this but put my little twist on it with some potato, mung dal, fresh green chilli's coconut block and curry leaf's :)
That sounds good, must try, I’ve used coconut block which was very popular in the 90’s. Thanks for sharing 🙌
Can you share some links to your recipes using this base gravy? I’ve done the korma, but not sure which other recipes I can use the rest of the base gravy for!
The base gravy is used in all the curry’s
Hi Sarah thanks so much for asking, I have a playlist on my channel named ‘ BIR style recipes’ this has loads of recipes for making curries using the base gravy, here is the link to it 😀 happy cooking.
ruclips.net/p/PLTH3rk_0_wWcAUH3yeRnYgnATpCbk2BKZ
What is the make of the pot you’re using? It’s looks brilliant
Am not sure on this one unfortunately but generally I use Master cooks, normally buy them from our local Asian shops. Thanks again 😀
Hi Babul, what I forgot to tell you that due to my mobility problems I couldn't see the need to prep the onions - it would have taken me probably 2+ hours SO I got someone to get me 3 frozen bags of onions from Tesco all prepared and sliced, and they were surprise, surprise very good quality! Even more amazing is that the fresh onions even from our local farm shop are terrible at the moment! After making your excellent base gravy I looked up on line and noticed that many other chefs/cooks just chuck everything into the pressure cooker including the oil, water (hot), spices and prepped veg, affix the lid and set the time for around 45mins. When it's safe to release the lid they remove the hard spices and then blitz until smooth. Then it's onto a medium saute mode with a glass not pressure lid on until the oil rises to the top. I will do mine this way next time as it will save me the effort and time - I will let you know how this works. Dave
Thank you so much, back in the days we didn’t use or have pressure cooker, I’ve shown how the base gravy is cooked at BIR but after reading your comments/experience and results with the pressure cooker I need to give this a go. As you’ve mentioned Dave it will save a lot time and also money for all given cost of living and energy prices. I really appreciate you sharing this and helping me 🙌🙏🏼
This is now my go to base gravy, my curries have come on no end since using it, especially when I make Al’s kitchen Shababs style Chicken Balti. I followed the making of Shababs base gravy and found it is very similar to this one but this one is less problem and tastes great.
@@ianbrown5873 thank you 😊
Made a few base gravy’s to make bir curry’s and although nice I’m not quite getting that Indian restaurant flavour. Maybe I’m going wrong with the amount of water I’m adding? I’m gonna give this small pot a try. Seems easy to follow so Hopefully I won’t mess it up 👍
Hi, the consistency should be like a soup, so not to watery or thick. Practice will get you there and we have loads of BIR recipes on our channel for you to try. Happy cooking
Apostrophes are not for making plurals.
@@DefinitelyAPotato He might be punctuating his curries incorrectly; That would be one way to mess up a chicken cormma or a hyphendad biryani.
💜💜👍👍
Thank you so much!
Hi , after making the base gravy can store it and use it another day
Hey thanks for asking, yes you can, in the fridge I would say 3-4days max but you can freeze the base gravy, put it into portions of 300ml approx ( per curry size) in a container/sealed bag and then just use it when you need to, place the base gravy in a pot on low heat and add a bit of warm water and let it unfreeze then you can use it. Just make sure you don’t reduce it too much hence add some water to help it dissolve and still have about 300ml per curry size. Hope this help 😊
Looks great
Just wondering as it has tomato purée does it need a fresh tomato 🍅
👍😀
Hi thanks for asking, you can skip the fresh tomato if you want as it has tomato purée in it. Happy cooking!
I might add some broccoli to my base gravy.
That would be interesting, do let know it turns out, I do like broccoli but haven’t used in base gravy. Thanks 🙌🙌
When you say add two TBS garlic, is that each or one of two of each ? thanks and love your channel , keep up the good work .
Thank you so much really appreciate your kind words and support 🙌 that would be a 2tbs garlic and ginger paste. If you haven’t mixed the ginger and garlic together then you can use 1 tbsp of each. Hope this helps and thanks again 🙌⭐️
Many thanks for the quick reply, keep the m coming, thanks very much, you have saved me a fortune .👏@@TheBengaliCook
😊
Thank you 🙏🏼
how do you use the base gravy once made thanks
Hey great question, I have loads of videos showing how to use the base gravy to make Curries, enjoy 😀😀
Hi, How long will the small pot base keep for in the fridge ?
Hi, I’d say about 3-4days but here’s a what most home cooks do with base gravy, separate them in to portion of 250-300ml ( one curry portion as an example)and freeze them. This will last longer and when you need them just defrost/reheat on low flame, then make you curry. Hope this helps bud. 🙌
Where did you get your immersion blender from...and how much was it...?
had this one for many years, it was actually given to me as a house warming gift which came handy. the brand is Cookworks, had a quick look on amazon but its more expense than Argos, Cookworks HB951H6 Hand Blender - Stainless Steel cheers bud :)
The one I have is similar (came with all bits) to this but not sure of the exact power out etc anymore has I don’t have box/manual to check.
How long will this base gravy last and can you freeze it?
Hi thanks for asking, in the fridge about 4-5 days however you can you freeze them and enjoy a curry as and when you want to. You can use takeaway/restaurant style foil/plastic containers or even the freezer bags (zip lock freezer bags). Hope this helps and thanks once again.
! New Subscriber!
Hey thank you so much and welcome to my channel, hope you enjoy the recipes 🙌
Hi there Babel, just a thought as I will be making your base gravy next week probably on Christmas Day! Instead of cooking the pot of ingredients for over an hour I thought of using one of my pressure cookers, and adjusting the time to about 20mins. What are your thoughts? I also considered using the pressure cooker for cooking Lamb to the pre-cooked stage - any ideas? Thanks mate!
Hi pal, yes pressure cooker will save a lot of time. I haven’t used it to make base gravy but am sure it will work fine as I have made lamb curry using pressure cooker which came out fine.
For the lamb you can use this recipe if you like. I like my precooked lamb/chicken packed with flavours, if you wanted you can have it with on its own - little principle I have when it comes to pre cooking things.
Go for it and enjoy, keep an eye out tomorrow as I will you will be able to download my tandoori BBQ cookbook from Amazon for free, if you like please give it a 5 star review as this helps me. . Here’s the link
amzn.to/3tVAiEm
Lamb Bhuna
ruclips.net/video/hKEL0fx2KoI/видео.htmlsi=OLXrcF0vim9pvl9E
Regarding your cook book I will comment on it in a review as soon as I have read it! Look out over the next two weeks as I shall be making your base in the pressure cooker and put up my results. Cannot make it straight away as I need the red and green peppers and have to rely on someone doing the shopping and not allowed to drive at the present (doctors orders)!
@@underbaked8689 thank you much mate! Wise to listen to doctors orders, wish you well and can’t wait to see how the pressure cooker base gravy and lamb turn out. Have a wonderful Xmas mate🎄
Babul, my review is up now on your book, Amazon just informed me! You and your family also have a great Christmas, Dave
Should have put it's under the name Dave O
Good to see a recipe where you don't have to have such a large amount for the freezer. How many 400 ml takeaway pots will I need Bro?
Hey bro, appreciate it and thank you. I would use around 250-300ml per curry, this recipe should make 5-6curries in that range. If you are using 400ml containers then you should need about 4. Hope this helps and thank again bro. Happy cooking 🙌🙌
Can passata be used as a substitute for tomato purée?
Yeah sure that will work well to. Thanks 🙏🏼
How much water did you use pls? Its not in the description
Hi I used enough warm water to cover all the ingredients, about 2-3cm warm water over the ingredients. If you need to use more then please do, you want all ingredients to go really soft so when you blend it, it goes into a smooth paste.
I’m allergic to bell peppers, can you make it without? Or is it the fundamental ingredient?
Hey great question, you can make it without it 😀
How long can you keep this refrigerated?
Hey thanks for asking, I would 3-4days but you can freeze them to make them last longer. Put about 300ml in a (approx portion for a curry) container and freeze them. Then defrost by placing in pot on low heat with some warm water or just leave on the side to defrost natural. Hope this helps.
Hi, how many onions did chopped for this gravy
Hey thanks for asking, it was three onions, approx 600g, I have full ingredients list in the description box which will help. Thanks again 👋
What are the whole spices you used at the start please? I am cooking this tonight!
Cheers mate, they are listed on the description box. Thanks again 🙌
@@TheBengaliCook can't seem to get the description bix open on my phone but no worries I have my own recipe thanks though
@@dougsbir here you go bud
Whole Spices
1/2 tsp Coriander Seeds
3 Green Cardamom
1 Black Cardamom
1 Bay Leaf (or 2 small bay leaves)
2 Small Cinnamon Sticks
@@TheBengaliCook I made it already! ready to do your version! thanks so much!
slightl;y busy tonight with my young boy of six
and Halloween! :)
Ok so this where I am confused. Isn't a 'curry spice mix' home made or not, the equivillent of Garam Masala?
Hey thanks for asking, garam masala is predominantly made is a mixture of different whole spices such as cardamom, bay leaves, cloves, star anise etc and mix curry powder is made with coriander, cumin, turmeric, paprika powdered/whole spices etc some will use cumin powder in their garam masala and similarly some use cardamom as an example in the mix curry powder. Hope this makes sense and garam masala is much stronger in flavour if used too much it will overpower the other flavours and in experience it doesn’t taste good. Hope this help and thanks again 🙌
@@TheBengaliCook Thanks for the quick reply. Makes sense :)
How long can I keep this base gravy in the fridge for?
Hi I generally don’t keep it anymore than 4-5 days. You can also freeze it, put in a takeaway container/plastic bags, just divided it into a curry portion 250-300ml should be ok. Then defrost it when you need to use or put it a small pot With some water and let it simmer until it’s liquid again, Hope this helps and enjoy 😀
@@TheBengaliCook thank you , by far the best base gravy I had made to date.
@@maryjanemaclachlan9557 amazing to hear thank you 😊
Where can I find the ingredients list?
Hey thanks for asking, it’s in the description box, there should be arrow that allows the box the expand all details are on there. Thanks and enjoy 😊
Quick question? What's il?
Hey - tbh am not sure either, can you explain a bit more and please, are you getting this from the ingredients list - Oil maybe?? Thanks
Bay Leaf
Westerners take note:
Indian or Bangladeshi Bay Leaf, not western laurel.
I like soaking the whole spices in water before frying, to prevent burning.
Amazing thank you sharing 🙌
please list ingredients as I can’t find them I the description box 😢
Hi Lisa, thanks for asking, it’s about half way down on the description box. Thanks
Which is better, spice at the start like you've done here or halfway through like you showed on your big pot?
Thanks :)
Great question, big pot recipe was my favourite and it’s the first base gravy recipe I learned, specially with the little added extra ingredients enhance the flavours however with the small pot the spices are getting cooked for longer which is great and helps the flavours even more. Tbh I like both as the flavours are similar with subtle differences, if I had to choose it will be the bigger pot but I do find making the smaller pot easier, just needs a bit of time in the beginning and then leave it on medium low heat, few hours later its ready, I would advise to try both and see which one you personally prefer...hope this helps bud.
@@TheBengaliCook so how about I do the big pot but cook the spices at the start like the small pot? :)
@@daleybee That will work well mate
Is the mix curry powder in addition to the 1/2 tsp of coriander, cumin, turmeric etc or are these spices the mix curry powder?
Hi great question and thanks for asking, the mix curry powder is in addition. Thanks 😊
@@TheBengaliCook thank you. I’ll be cooking some tomorrow then freezing in portions to use as and when I need it. Now to perfect keema fried rice and naan bread lol
@@daniboy0812 Great plan and enjoy 😀😀
@@TheBengaliCook I can’t get Kashmiri paste anywhere - what’s the equivalent? What to keep it authentic
@@daniboy0812 not sure of an substitute tbh, as you can’t find it anywhere leave it out this time, it does help but you will still get plenty of flavours from all other ingredients. Hope this help 😀
Whats mix curry powder ? Cheers
I used Eastend Mix Curry Powder on this recipe. Thanks.
@@TheBengaliCook would that be the madras curry powder, i cant find mix curry powder,? Cheers
@@anthonyali9850 that will be fine bud 😀
@@TheBengaliCook ok cool 🤪
Swartz curry powder is an excellent alternative. Superior flavour and easily available.
A shame there isn't a list of ingredients anywhere
Hello mate, you can find all the ingredients and measurements listed on the description box, there should be a place where it says, ‘more’ if you press that it will expand the box and show all the details. Hope this helps 🙌
@@TheBengaliCook Brill! Thanks. Dont know how I missed that :)
@@TheBengaliCook If I want twice as much, can I just double all the ingredients or does it not scale up like that? Also, when using the base gravy, does it need diluting at all as most recipes call for 330ml-400ml for a 2 person curry or should I use it neat and freeze in 330ml containers? Thanks again
@@dekew5024 great questions thanks for asking. X1.5 the ingredients to make twice as much. Once the base is done you will need to dilute with some hot water and let it simmer until oil raises to the top. Personally I freeze it without diluting it and when I want a curry, I let it defrost and then add water and let it simmer. Measurement’s you’ve mentioned should work well mate
@@TheBengaliCook you're a star! Keep up the great work. Cheers!
Excellent instruction mate, but it's BIR not BRI 🙈👍
Brilliant cheers bud! This makes for me 😂 every time 🙈 oops. All the best 🙌🙌
@@TheBengaliCook no problem bud. Find myself shouting at the TV every time you say BRI 🙈🤣🤣🤣.
Bismillah, keep up the great work.
The larger pot had condensed milk in it??
Hi, Yes it did, this is my other BIR recipe, a simplified version which I used in many BIR, some owners wanted with condensed milk and others didn’t based on what their customer were used to, so we had cater for that. You should try both and see which base you prefer. There are many base gravy recipes but most follow the same principles. Thanks and hope this helps.
To make Double the amount do you just double all ingredients, and double the amounts of mix powder / ground spices?
Thanks
Hi thanks for asking, x 1.5 the ingredients will work well JT. Thanks and enjoy 🙌🙌