BIR base gravy

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BIR base gravy

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jema
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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Sun Oct 16, 22 2:14 pm Post subject: BIR base gravy
As an experiment I've just done a batch of BIR base gravy without the crucial tomato ingredient. I am figuring less bulk for freezing add tomato later. It's left me wondering why the tomato is always used in any recipe I have seen? Is it that the acidity means it keeps longer, or is it that adding tomato at use time just won't develop the same flavour?

Mistress Rose

Joined: 21 Jul 2011
Posts: 16006

Posted: Mon Oct 17, 22 7:28 am Post subject:
Having looked up what it is, one recipe says simmer for 1 hour after adding various ingredients after adding various things including the tomato. Might this be the reason?

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Oct 17, 22 7:33 am Post subject:
My method is pressure cooking, but the question remains that when using the gravy I would add the missing tomato and carry on cooking and to my mind get the same result? I guess I will find out a result today as I'm doing a tikka masala.Not very original but it's what I fancy.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Oct 17, 22 8:29 pm Post subject:

Even if I say so myself that worked rather well.
I did a masala sauce by adding tomato puree and a few spices.
I added some to a saag aloo.
Tandoori chicken in the grill.
Pressure cook rice 1/1 water 1 minute at pressure 10 minute wait.

Still have some base left so will do something else curry wise tomorrow.
Next time I make some base I must post my method

It feels good to get to the level in a cuisine where I feel entitled to reinvent some of the rules.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Wed Oct 19, 22 6:23 am Post subject:

Sequel today was another saag aloo.
Plus a butter chicken done with vegan butter and cream since Jean can't do much dairy fat.
It went down really well again. It's only a little of the non tomato base that goes into the saag to add a layer of complexity.
It was a tin of tomatoes into the butter chicken.
Possibly the difference between me and a restaurant is I'm not whipping things round a pan in 5 minutes flat.
The dishes were both basically done an hour in advance and reheated when rice and flatbreads were being done.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Oct 19, 22 6:34 am Post subject:
I'm sure they will taste better with the extra time.

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