BRITISH INDIAN RESTAURANT BASE GRAVY | BRITISHIAN FOOD | CHEF SYED |

A Base for all curries, mild to extra hot. With a handful of ingredients, you too can make this at home. Please let me know if you have any questions. • Roughly Chopped Onion – 7-8 • Carrot - 2-3 • Potato - 1-2 • Cooking oil - ½ cup • Garlic-ginger paste - 2 tbsp • Fresh coriander - 1 handful • Salt - 2 tsp • Ghee - 1 tbsp (optional) • Butter - 1 tbsp • Tomato paste- 2 tbsp • Fenugreek leaves - 1 tbsp • Mix curry powder - 2 tbsp • Red-chilli powder - 1 tsp Methods: • Add cooking oil into a heated pot. • Add garlic-ginger paste • Add the onions • Stir it well. • Add the potato • Add the carrots • Add the coriander • Add the salt • Let it cook on low heat for 5-6min on low. • Now add some water • Add 2 cup of water. • When the onion has softened add the tomato paste. • Add 1 cup water • Now using a hand Blitzer blend the mixer until its smooth. • Add butter and ghee (optional) • Let it cook on low heat • After 4-5 min on low heat, add the mix curry powder • Add fenugreek leaves - stir it well. • Now add the warm-hot water. Like, comment & share. INGREDIENTS: My Special mix curry powder recipe link below:    • BRITISH INDIAN RESTAURANT CURRY POWDER REC...