DIY Onion-Based Gravy for British Indian Restaurant Style Dishes

DIY Onion-Based Gravy for British Indian Restaurant Style Dishes

This Simple Recipe Yields Enough to Make 20 x 300ml Portions of Curry Gold - "Boom Base"

So here it is - the secret to British Indian Curry-House Flavour.
We recommend you invest in a 20ish litre stock pot for making this liquid curry gold. It would be insane to go to all this effort for a single curry so this is very much a batch cook and portion recipe. The idea is to load your freezer up with base onion gravy so that you can knock up outstanding curries in 24 hours notice. Looking for a bigger pot? Nisbets are great for this kind of thing. It's a big investment so be sure to make sure you get the right kind of pot e.g. induction, none-induction etc. Also don't assume the pot comes with a lid! If you're short on freezer space and don't want to fork out for a big pot you may want to half the ingredients below. 


  • Onions: Approximately 20-25 medium-sized onions (about 5 kg)
  • Water: 3 liters
  • Salt: 35 grams
  • Tomato Puree: 300 grams (1.5 tubes)
  • Indian Spice Mix: 60 grams
  • Curry Powder (e.g., Bolst's): 15 grams
  • Fresh Ginger, grated: about 5 thumbs (120 grams)
  • Fresh Garlic, grated: about 5 bulbs (200 grams)
  • Carrots: About 3 medium-sized carrots (300 grams), diced
  • Green Bell Peppers: 4-5 medium-sized peppers (300 grams), chopped
  • Ripe vine tomatoes: About 6 large tomatoes
  • Fresh Coriander: A large bunch (around 300 grams)
  • Ghee: 125 grams (use oil if you don't have Ghee)


  1. Prepare the Vegetables: Peel and chop the onions, carrots, green peppers, and tomatoes. Grate the ginger and garlic. Leave the coriander whole.

  2. Cook the Onions: Cook the onions in ghee until they become soft and translucent.

  3. Add Carrots and Peppers: Add the diced carrots and chopped bell peppers, cooking until they start to soften.

  4. Add Spices and Tomato Puree: Stir in the Indian spice mix and curry powder. Then, add the tomato puree and mix well.

  5. Add Garlic and Ginger: Add the minced garlic and grated ginger, cooking for a few minutes.

  6. Simmer with Water: Pour in the water and bring the mixture to a simmer.

  7. Add Tomatoes, then Coriander: Add the chopped tomatoes and simmer for 30 minutes, adding the coriander for the last 10 minutes.

  8. Season: Add salt and adjust the seasoning as needed.

  9. Cool and Blitz: Allow the gravy to cool for 10 to 20 minutes, then blend it to a smooth consistency.

  10. Finish and Store: The gravy is ready to use, or it can be stored in the fridge for up to three days or frozen in portions - we recommend 300ml portions - perfect for a curry for a two people.


When we started Boom we used this recipe and then dehydrated the gravy to make our all natural Boom Base.