Below is a new recipe i came across from one of my friends and he swears by it

BASE GRAVY (GHARABI)

There are probably as many different gravy recipes as Indian or Bengali chefs but this is a simple one pot method.
The base gravy:-

Ingredients

750 grams chopped onions,
1 chopped carrot,
0.5 a green or red pepper (capsicum),
1 t-spoon garlic (fresh), or from a jar
0.5 t-spoon ginger (fresh), or from a jar
0.5 t-spoon salt,
100 ml sunflower oil, (about ? mug)
1 tablespoon chopped fresh coriander,
1 t-spoon fenugreek leaves,
1 t-spoon coriander powder,
1 t-spoon cumin powder,
1 t-spoon turmeric powder,
1 and 0.5 t-spoons Garam Masala,
1 tablespoon of tomato paste,
200 grams (half a can) tinned tomatoes,
1.5 litres of water,

Method
Put all in a large pan and boil gently for 1 hour, blend smooth. Add more water when you blend, if you have to.
The blended gravy should be quite runny (like a thin soup), when you make the curry and boil on high heat this will reduce the gravy to the consistency you want, this also intensifies the flavours, You will have plenty left for freezing in 300 ml amounts.



MIX POWDER

4 tsp of Rajah Mild Madras Powder.
2 tsp of Paprika.
1 tsp of Coriander powder.
1 tsp of Cumin Powder.
1 tsp of Turmeric Powder.


CHICKEN MADRAS

Ingredients

3 tablespoons of Veg Oil,
1 heaped teaspoon of garlic,
2 tablespoons of slightly watered down tomato paste,
1 tablespoon of mix powder,
1 teaspoon of chilli powder,
1 teaspoon of fenugreek leaves (Methi),
0.5 teaspoon of salt,
2 tablespoons of chopped coriander,
8 to 10 pieces of pre-cooked chicken,
300 ml of base sauce/gravy,

Method

Preheat a pan to medium heat. Add the vegetable oil
Add the garlic and cook for approximately 1 minute or until the garlic starts to go golden.
Add the tomato paste and stir in well for about 30 secs or so.
Add the Mix powder, chilli powder, salt and methi Add water if sauce is too thick.
Add 150ml of base gravy and stir well.Turn up the heat and add the chicken along with 1 tbsp of coriander. Keep stirring.Add remainder of base gravy and stir in.Reduce to the consistency you want,
When almost done towards the end, add the rest of the coriander.

Ingredients

80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.

Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.

Garnished with the chopped mint and serve chilled with popodams.