>>21936523BASE GRAVY : INDIAN RESTAURANT STYLE
Ideally 20 medium onions (minimum of 16)
2 carrots
1.5 tablespoons of garlic paste
1 tablespoon of salt
1 tablespoon of ghee
1/2 a handful of coriander roots/stalks
(1/2 red pepper / 1/2 green pepper)
Add 150ml aka 75ml of Akni Stock (20 minutes into cooking)
12 bay leaves
2 5inch cassia bark
8 green cardamom
2 black cardamom
1 tsp of fennel seeds
1 tsp of cumin seeds
Add 1 tablespoon of Moong Dahl beans (30 minutes into cooking)
45 minutes in add:
400 grams of tinned tomatoes (aka 1 can)
1 tablespoon of turmeric
45 minutes in start making the tomato blend
500ml of vegetable oil
3 tablespoons of ginger/garlic paste
750ml of blended plum tomatoes (aka 800ml 2 cans blended)
5 (or 6) tablespoons of mix powder
2 teaspoons of salt
*simmer*
Then add 1 litre of water
Add above to base after blending the base
Then cook for another hour
