Indian Restaurant Base Gravy

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Category	Item	Quantity	Notes
Vegetables	Onions	1kg+	Roughly chopped — score crosses for even cooking
	White cabbage	100g	Roughly chopped
	Carrot	~100g	Roughly chopped for colour
	Red bell pepper	100g	Fresh, roughly chopped for colour
Aromatics	Garlic	6 cloves	Whole or roughly chopped
Aromatics	Fresh ginger	50g	Roughly chopped
Herbs	Fresh coriander	Handful	Added whole and late — creates authentic green specks in finished dishes
Pantry	Chopped/plum tomatoes	1 tin (400g)	Added after first blend
Pantry	Mild Madras curry powder	3 tbsp	Or All's Mix Powder
Seasoning	Salt	½ tbsp initial + to taste	Season in stages
Seasoning	Water	To cover onions	Add just above the lowest onion level

Phase 1: Initial Boil
1. Prep the Veg: Roughly chop onions (score crosses), cabbage, carrot, and red pepper. Add to a large pot with whole garlic cloves and chopped ginger.
2. Add Water & Salt: Cover with water just above the lowest onion level. Add ½ tbsp salt.
3. Boil & Soften: Bring to the boil, then simmer for 30 minutes until onions are completely soft. Prod occasionally to help break them down.
Phase 2: Blend First Stage
1. First Blend: Blend the mixture smooth — around 3–5 minutes. It will be hot, so blend carefully or allow to cool slightly first.
2. Add Tomatoes & Spice: Return to the pot and add 1 tin of tomatoes and 3 tbsp mild Madras curry powder (or All's Mix Powder).
3. Second Blend: Blend again briefly until fully incorporated and smooth.
Phase 3: Final Cook & Store
1. Final Simmer: Simmer for 10 minutes, then do one final quick blend for maximum smoothness.
2. Adjust Consistency: Thin with water until it reaches a semi-skimmed milk consistency. Cool, then portion into bags (e.g. 300ml each).
3. Freeze: Freeze flat for easy storage. Thaw and thin further as needed when making curries. Use 1–2 ladles per curry.