This recipe is for the Indian restaurants base sauce natively know as Garabi. All Indian restaurants have a base sauce to make all their currys, in fact the same sauce is used for Madras and Korma, it's the spices and the additional ingredients that makes the dish but the base sauce is always the same.
Ingredients
6 Large Onions
1 Green Pepper
1 Red Pepper
6 Cloves Garlic
Large Piece of Ginger
1 Carrot
Bunch of FreshCoriander
2 Fresh Green Chillis
1/2 White Cabbage
1 Table spoon Garlic Paste
1 Table Spoon Ginger Paste
Vegetable Oil
Water
For The Mix Powder
8 Tea Spoons of Turmeric
5 Tea Spoons of Corriander Powder
4 Tea Spoons of Curry Powder
4 Tea Spoons of Cumin Powder
4 Tea Spoons of Garam Massala
3 Tea Spoons of Paprika
1 Tea Spoon of Ginger Powder
1 Tea Spoon of Garlic Powder
Method
Roughly chop the onions and add to a large pan
Chop the carrot and add to the pan
Chop the peppers and add to the pan
Roughly chop and add the rest of the ingredients to the pan, that's the 6 Cloves Onions, Large Piece of Ginger, Bunch of FreshCoriander including the stalks, 2 Fresh Green Chillis, 1/2 White Cabbage
1 tablespoon of Garlic Paste, I table spoon of Ginger Paste.
Add 100ml of Vegetable oil and then add enough cold water to cover 1/3 of the pot the place on a very low heat for at least 1 hour.
After 1-2 hours your garabi should look like this
Let the mixture cool enough to blend.
Once cooled blend the ingredients together to make a really smooth mixture. Try to get this as smooth as you can, we will however be blending it again later.
Add the contents back to a pan and add the same amount of water of the mixture
Place on a low heat and add 4 tablespoons of mix powder and mix the contents together.
After 30 minutes to 1 hour blend the contents again and make as smooth as possible
Make sure you blend it really well then your mixture is now ready to use. Look out for my curry recipes which will use this base sauce.
