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Hotel Curry Gravy

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.