Hybrid Curry Gravy Recipe – If you love the taste of Indian restaurant or takeaway curries then this is a great recipe to have in your arsenal.
Like Hotel Style gravy but with Base Gravy elements added, a little green pepper and carrot.
The difference with this gravy is that the all-important caramelisation of the onions and ingredients is done at the start of cooking as opposed to having a thin gravy that is reduced fast and hard to create that caramelisation. So, you still get the base gravy effect, just without the splatter! It also means it’s easier to upscale and cook larger portions all in one go.
This gravy will be enough for around 6 – 8 single portions of curry. As a family of six, this is an ideal amount for us. If you want to make less, simply halve the amount of ingredients, or make the full lot and stick half of it in the freezer. Likewise, if you want to make more and have some in the freezer just double everything up, it will work fine.
Remember ‘Ome Made Hotel Gravy Curry Masala is available to buy at www.omemade.co.uk.
Hybrid Curry Gravy
Ingredients
- 65 ml neutral oil vegetable, rapeseed or sunflower.
- 750 g onions, peeled & diced around 4 medium onions
- 20 g garlic chopped roughly 4 big fat cloves
- 20 g ginger chopped around 1'' piece
- 60 g green pepper diced roughly half a medium green pepper
- 35 g carrot, peeled and diced roughly 1 small carrot
- 60 g tomato puree
- 210 g chopped tinned tomatoes
- 650 ml water
- 1 tsp sugar
- 1 tbsp fresh coriander stalks chopped (optional)
- 3 tsp hotel gravy masala or 2 tsp of mix or curry powder plus 1 tsp garam masala.
Instructions
- heat the oil in a saucepan and add the diced onion. Stir around to coat the onion in the oil, put a lid on the pan, turn the heat down low and leave to cook for 15 minutes.
- take the lid off the pan and continue to cook, stirring regularly, until the onions start to turn deep brown.
- Add the chopped garlic and ginger and cook for 40 seconds.
- Add the diced carrot and pepper, turn up the heat slightly and continue to cook for 5 minutes, stirring and scraping the bottom of the pan to remove all the caramelised juices.
- Add the hotel gravy masala or spice mix and cook for around 40 seconds.
- Add the tomato puree, stir into the mixture and cook for 30 seconds or so.
- Add the tinned tomatoes, optional coriander and water, bring to a simmer, and cook gently for around 15 – 20 minutes or until the carrot is soft enough to blend.
- Let the gravy cool a little before blitzing with a hand blender until really smooth.
- To use the gravy, add to fried garlic, ginger, (and in some recipes, onion) and spices, bring to a simmer before adding your main ingredient. This gravy can be used in many recipes that require a hotel gravy or base sauce, it doesn't need thinning out though and can be used to cook more than just a single or double portion as no rapid reduction is needed.