Directions

• Heat 1 liter water to a small sauce pot on medium, add spices (cloves, green cardamom pods, Bangladeshi bay leaves, and Cassia bark), cover and let simmer while the gravy is prepared in a large pot.
• Heat oil in a large pot on medium high, add garlic and ginger paste, and cook for 3 minutes to cook off the raw taste of the ginger and garlic.
• Add the rest of the spices (salt, curry powder, coriander powder, cumin powder, garam masala powder, red chili powder) to the large pot, stir and cook for 2 minutes.
• Add a splash of water to the oil and spice mix in the large pot and stir.
• Add the tomato puree to the large pot, stir and cook for 3 minutes.
• Add prepared vegetables to the large pot, thoroughly mix the vegetables with the oil and spice mix, cover and cook for 5 minutes while stirring frequently.
• Add 3 liters of water to the large pot, stir and cook for 45 minutes.
• Strain the flavored water from the small sauce pot into the large pot and let the large pot continue to cook for another 45 minutes, stirring every 5-10 minutes.
• Remove the large pot from the heat, then using a hand-help immersion blender, blend the entire pot for 5-10 minutes until smooth.
• Add the remaining almost 1 liter of water to the large pot, and cook on a medium-high heat for 15-20 minutes. Make sure to bring the gravy to a nice boil.
• Remove from heat and let cool.
• In batches, use a food processor or blender to fully puree the gravy to a smooth finish.
• Use immediately, store in the fridge, or separate and store in the freezer.