Hotel Gravy Curry Masala

Description

Hotel Gravy Curry Masala from ‘Ome Made takes the aromatic  whole spices used in making a high end Hotel style curry gravy. Blending the whole spices with ground spices to give a perfect balance of flavours.

Not everyone has whole black cardamom, cinnamon sticks, tej patta and other whole spices in there pantry or has a blender which is tough enough to blend them in a sauce. With Hotel gravy Curry Masala you won’t have to worry about that.

All you have to do is gently brown some onions, add the masala, ginger, garlic, tinned tomatoes and water. Cook the gravy and then blend it with a stick blender. There is a recipe you can follow below.

Not Just For Hotel Gravy!

‘Ome Made Hotel Gravy Curry Masala can be used to make traditional style curries.

Simply use in a recipe with other spices or curry masala. Again it’s a handy substitute for whole spices or for people that don’t like to use whole spices. Lets face it some people just don’t like the thought of biting in to a whole cardamom pod!

You could even add an extra layer of flavour to your base gravy by adding a teaspoon or two of the masala with your mix powder.

Comes in a handy 50g resealable plastic pouch.

Suitable for Vegetarians and Vegans.

Allergy advice; may contain traces of nuts/peanuts, mustard, celery, gluten, sesame and lupin.

Hotel Curry Gravy

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Ingredients

  

• 750 g sliced onion About 4 medium onions
• 110 ml oil Any neutral oil such as vegetable sunflower or rapeseed (not cold pressed)
• 4 tsp 'Ome Made Hotel Gravy Curry Masala
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 400 g tin of chopped tomatoes
• 1.2 litre litre water 3 x empty tomato tins worth!
• 2 tsp salt
• 1 tbsp fresh coriander stalks can be used if wished
• 2 green chillies deseeded and chopped

Instructions

 

• Heat the oil in a heavy bottomed pan
• Add the onions to the pan and fry on a medium heat, stirring occasionally for 10 minutes or until just starting to turn brown.
• turn the heat to the lowest you can and fry for another 30 minutes, stirring quite often until the onions have turned a deep brown colour.
• Add the garlic and ginger and gently fry for another 20 seconds
• Add the tinned tomatoes and water and bring to a simmer.
• Add the salt and cook for 20 minutes.
• Add the fresh coriander and chillies
• continue to cook for another 10 – 20 minutes
• Take the pan off the heat and let cool a little
• Now blend with an immersion blender, food processor or blender. If using the latter I would recommend to let it cool slightly first as hot steam tends to blow the lid off!
• Use in any recipe that requires a Hotel Style Curry Gravy or try using as a replacement to Base Gravy in any highly flavoured B.I.R curries that require a base sauce.