1 ALL PURPOSE BASE GRAVY MASALA Make Several Curry Recipes

How Make A Base Gravy Masala - Base Gravy Recipe
Ingredients Required For Making Base Gravy Recipe -
*570 gm/4 large onions
* 675 gm/ 6 large tomatoes
* 40 gm/ 3 inch length/ 1 tablespoon grated ginger
* 40 gm/ 12 large garlic cloves or about 1 & 1/2 tablespoon finely grated
* 1 green chilli
* 30 gm/ 15 cashew nuts soaked in 1/3 rd cup hot water
* 1 & 1/2 teaspoons cumin seeds
* 2 -3 dry bay leaves
* 2 inch length cinnamon stick
* 5 to 6 green cardamoms
* 1 & 1/2 teaspoons salt or to taste
* 1/2 cup oil
For spice paste
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tablespoon Kashmiri Chili powder (please adjust proportion according to your preference)
* 1 tablespoon coriander powder
* 1 tablespoon of garam masala powder
* 1/3 rd cup water
METHOD -
* In a bowl add turmeric powder, cumin powder, Kashmiri chili powder, coriander powder and garam masala powder. Add about a third of a cup of water, mix
* Heat oil over medium heat
* add dry bay leaves, cinnamon stick, green cardamoms and cumin seeds. Allow the seeds to splutter to release their flavor and then add chopped onions along with a fourth of a teaspoon of salt. Stir the onions on medium heat till they turn slightly brown in color.
* Add the spice paste and fry on low heat for 2 to 3 mins
* Add chopped green chilli, finely grated ginger and garlic. Fry on medium heat for a few minutes until you see the oil floating on top.
* add crushed tomatoes along with half a teaspoon of salt. Stir on medium heat from time to time till the tomatoes get well fried and cooked and again the oil starts leaving the sides.
* make a smooth cashew nut paste in your blender for which soak some cashew nut in hot water for about an hour
*Add the cashew nut paste only after you see the tomatoes and onions have got well cooked and mixed together to become one single mass
* Once again when you start seeing that oil oozing out along the sides or floating on top your base gravy is done.
* You can store it in an airtight container in the refrigerator for about a week or you can divide them into portions and it stores well in the freezer for 6 months.
KEEP IN TOUCH FOOD LOVERS -

🎼Background Music - (From YouTube Audio Library)-
* Bhairavi - Sitarkhani By Aditya Verma, Subir Dev
* Come On In By Silent Partner
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

[lenagreen]

Oh Bumbi! What can i say? Your a life saver! Well for me anyway. This recipe and the follow up recipes on how to incorporate it are just out of this world. Thank you from a very grateful follower.

[kaybrown]

I really like the idea of putting the ground spices in water to prevent burning. That advice would have saved me when I was just starting to learn Indian cuisine. Thank you, dear Bumbi!

[merlinsreturn]

Your description is specific, clear and timed perfectly. Thank you!

[morgand]

that tip with the water and the spices is outstanding! so simple and mskes so much sense. many thanks!

[jaisingh]

Very well described and very easy to follow recipes.., thank you for sharing.

[melodioushaste]

I used to make base sauces like this because I was selling both vegan and meat options. It was much easier to make a large batch of all-purpose sauce and customize the protein (tofu, beans, meat).

[melvacrump]

Amazing base, amazing recipes. Indian is the best cuisine in the world.

[petricaangold]

I love this lady, her curries are fantastic and she explains everything so well. Thankyou ❤

[sundok]

I'm from Korea but live in the Netherlands and I love cooking. Your recipe is won-der-full thank you I never want to eat a ready made curry out of a jar anymore.This is the most practical and easy way i ever seen it. Thank you somuch Namaste your presentation is very clear and easy to follow and your voice is very sooting and calming ;-))

[Liam-tu]

Base gravy looks so useful. Thank you.

[Rumi]

Ary vah vah kya baat hae in your cooking made easy - love it

[jbillo]

I thought this sounded convenient and have wanted to learn how to cook curries for a while. I made the gravy as well as the Chicken Masala and my girlfriend and I could not have been happier. Amazing flavours and well worth the time taken as I have enough gravy stored for 4-5 more curries. Thanks Bumbi :)

[EdgardoKilcrest]

GREAT VIDEO BUMBI! SIMPLY LOVE THIS BASE GRAVY, SO FAST AND EASY WHEN YOU DON’T HAVE A LONG TIME TO SPEND IN THE KITCHEN. SO HELPFUL AND EASY TO PREPARE. I AM SO HAPPY TO BE FOLLOWING YOU FOR THESE GREAT RECIPES AND APPRECIATE YOU BUMBI FOR SHARING!!️️

[gertieemorrison]

First time seeing this method of adding water to spices. So clever. Makes so much sense. Will absolutely start doing this from now on

[HoneyBadger]

I can't wait to make this base gravy. Thank-you Bumbi.

[Jerrel.A]

This Curry looks so Devine. Greetings from Amsterdam. Thank you Bumbi!

[emilychambers]

Hi Bumbi 👋Wow this is an excellent and very useful recipe. So much more straightforward than other recipes that I have seen for base gravies. So carefully explained as always. I am excited to try it with those wonderful recipes. Thank you my dear friend 💕

[hildawalsh]

Love your all purpose curry base gravy masala I am definitely going to prepare this for all the easy delicious recipes you have shown how to make thank you Bumbi

[miekezevenhuizen]

This is great! Will definitely make a batch and freeze in portions. Very handy, thanks for sharing!😊

[johnnystimmel]

thanks for the recipes and techniques !