hi thank you for tuning in and welcome to al's kitchen if you've purchased curry sauces from supermarkets you'll realize that the taste bears no resemblance to what you can get in an indian restaurant the curry sauce we're going to make today it's easy to make you can make lots of it and store it in the freezer for future use the quantity we're going to make today will be enough for eight curry dishes let's go right things you'll need you'll need four pounds of onions or fill a stockpot with onions one red pepper two chopped green finger chilies one sliced carrot a hundred grams of fresh garlic 100 grams of fresh ginger 2 tablespoons of tamar puree 8 tablespoons of vegetable oil 2 teaspoons of salt 2 ounces of fresh coriander 2 tins of tomatoes we're gonna blend those later but we'll come on to that now for the spices two teaspoons of turmeric two teaspoons of coriander powder two teaspoons of cumin powder and two teaspoons of paprika right let's get started well the first thing we're going to do is we're going to take the ginger and the garlic and we're going to blend it into a paste so dice it all up so that blends nicely and put it into a hand blender if you have one if you don't have one don't worry too much about this because you can just put it into the stock pot with the onions and just boil it with the onions it's better if you do a paste so what we do is we just add some water so we've got a little bit of liquid in there and then we just attach the top piece and blend away let's check that there we go so now we've got our ginger and garlic paste this is essential to the base gravy coming out with a nice full flavor so right let's get started on this gravy what we're going to do is we're going to basically start adding all the ingredients that we've prepared earlier and we're going to cover the onions in water i'm using two pints of liquid here what's going to happen is when it boils down the onions are going to go soft and become part of the liquid and we put the carrots in put the red pepper in the two chopped chili peppers the coriander like i said don't worry about this push this all in so we're going to disintegrate anyway and two teaspoons of salt and eight teas tablespoons of vegetable oil and we're gonna then add the garlic and ginger paste that we've just made and i'm gonna use all of what we've done don't worry i'm gonna put the lid on this and come back in about 10-15 minutes when it starts to break down and give it a good old stir and this is going to cook for about an hour but we'll come back to it in a while okay 15 minutes have passed let's check see where we're at it should start to soften up now just give it a little poke and a prod still don't worry that it doesn't look gorgeous at this moment it's going to turn into something much nicer at the end and basically this is what indian chefs do in their indian restaurants and this base graphics can become the foundation of nearly every curry that you will order in an indian restaurant this is still stage one there is another stage to go after this so now turn this down on low keep the lid on and leave that going for at least another 45 minutes so after the last 45 minutes let's have a check on it yeah it's all boiled down now so what we're going to do is turn this off and leave it to cool okay now that's cooled we're going to blend the light up um i'd recommend one of these hand blenders if you don't have one of these you can use a food processor and blend it in there okay now we've blended the gravy up we're going to move on to the next stage nearly ready but not quite so on to the next stage so you want to empty two tins of tomatoes into a saucepan um either plum or chopped and then we're gonna blend the tomatoes up right it's really important that you blend them for at least two minutes what you want is for them to be real silky and smooth with with no lumps no lumps at all so let's blend in these there we go i think that that'd be enough so what we're going to do now is we're going to turn the tomatoes on we're going to cook them for about 10 minutes and what i want you to do is add just a little a little vegetable oil just a splodge not too much and when the tomatoes have been brought up to the boil we're going to simmer them on low and then we're going to add the spices i hope you're keeping up okay now the tomatoes have come up to the boil we're going to start adding the spices and the tomato so we'll start with the tomatoes just put that down in there then the turmeric chili powder or paprika the coriander powder and the cumin powder give that a stir very good stir and basically we're going to let this simmer down on low for about 10 minutes okay so now after 10 minutes the tomato is done and now we're going to do is we're going to swap the onion gravy over with the tomatoes and we're gonna add one to the other so on goes the onion base and now i'm going to add to the tomatoes gradually make sure you don't burn yourself make sure you scrape every last drop and what we're going to do is we're going to simmer this down on low for another 20 minutes and then we should be finished this is taking on that familiar color that you get in the indian restaurants just give that a nice general simmer for about 20 minutes i'll be back in 20. oh so this has been simmering for about 20 minutes now and it's just about done there you go a nice nice consistency this is going to go into curries like chicken bunna chicken doppyaza chicken rogan karai dishes balti dishes thank you so much for watching this video on how to make the base gravy sauce it was a curry restaurant secret that became my secret that now i'm sharing with you so it's our secret in future weeks i'll be showing you how to cook the loveliest of curries from chicken bunna chicken rogue and chicken dobbyaza and lamb dishes as well and how to dress them to make them look like they've come out of a nice indian restaurant please give me the thumbs up if you like this video i need your support and if you have any questions leave them in the comments box below i will scan through them periodically and try and answer all of your questions please please please support me please i hope you enjoy the channel i hope you enjoyed watching this i hope it was simple to follow um i'll write the recipe down so you can follow it in text as well thank you viewers thank you so much for watching until next time i'll see you again foreign