Curry Base Gravy (Bangladeshi)

Ingredients

• 8 onions
• 6 tomatoes
• 2 Carrots
• 2 Green Bell Peppers
• 10 cups water
• 8 cloves
• 8 Cardamoms
• 3 Bay leaves
• 2 Cinnamon sticks
• 1 cup vegetable oil
• 4 Tbsp Garlic Ginger Paste
• 2 Tsp Salt
• 2 Tsp Curry powder
• 2 Tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Chili Powder (Kashmiri)
• 4 Tbsp Tomato Puree
• 13 cups water
• 1/4 cup milk or half and half

Steps

1. Make the Garam Masala liquid. Add the cloves, cardamoms, bay leaves, cinnamon sticks to 4 cups of water. Cover and boil on high for 15 mins.
2. Quarter the onions, tomatoes, carrots and bell peppers.
3. Add oil to large stock pot.
4. Add ginger garlic paste to hot oil. Cook for 2-3 minutes on high heat.
5. Turn down heat to low. Add salt, curry powder, coriander powder, cumin powder, garam masala and chili powder.
6. Mix and cook for a few seconds then add a cup of water.
7. Turn up heat to high and cook for 2 mins.
8. Add tomato puree. Mix and cook for a few minutes.
9. Add vegetables and mix. Let it cook for 2-3 minutes covered.
10. Add 12 cups of water, mix and cover.
11. Cook for 45 minutes.
12. Strain garam masala spices and add liquid to base gravy.
13. Stir and boil for another 45 minutes.
14. Turn it off and let it cool for a 20 minutes.
15. Use an inversion blender to puree till fine. Use a blender if there are still chunks.
16. Bring gravy back to boil and add cup of water.
17. Add milk and boil for 2 minutes.
18. Can be frozen or added straight into other curries.