Perfect North Indian Curry Base

Step 1: Heat Oil

Take a thick-bottomed non-stick pan. Add 2-3 tablespoons of oil and let it heat until small bubbles start to appear in the oil.

Step 2: Temper Whole Spices

Once the oil is hot, add the whole spices: 1 cinnamon stick, 8-10 cloves, and 4-5 cardamom pods. Stir and cook them until they change color and release their aromatic flavors into the oil.

Step 3: Sauté Onions

Add 2 medium grated red onions to the pan. Stir constantly to dry out the moisture from the onions and begin the caramelization process. This step is crucial and can take anywhere from 3 to 10 minutes, depending on the heat and quantity.

Step 4: Brown Onions

Continue stirring and cooking the onions until they turn a nice, even golden brown color. This ensures a rich flavor for the curry base.

Step 5: Deglaze with Water (Optional)

To prevent the onions from burning and to ensure even cooking, add a little water to the pan. This also helps to lift any browned bits from the bottom of the pan.

Step 6: Add Ginger and Garlic Paste

Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste to the browned onions. Mix well and cook for a short period until the raw aroma of ginger and garlic disappears.

Step 7: Add Ground Spices

Now, add the ground spices: 1 teaspoon of ground turmeric, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of ground red chilies. Mix all the spices thoroughly with the onion-ginger-garlic mixture.

Step 8: Cook Spices

Cook the ground spices for some time, stirring constantly, until their raw smell is gone and they are well integrated into the mixture. You should be able to smell the fragrant spices.

Step 9: Add Tomato Puree

Pour 2-3 medium pureed fresh tomatoes into the pan. Mix it well with the cooked onion and spice mixture.

Step 10: Cook Tomato Puree

Cook the tomato puree for about 7-8 minutes, stirring occasionally. The key visual cue that the tomatoes are cooked and the gravy base is done is when the oil starts to separate from the mixture.

Step 11: Adjust Consistency

Depending on the dish you want to prepare, you can add water to achieve a thinner or thicker gravy consistency. If you add water, cook for some more time to allow the flavors to meld.

• Use a thick-bottomed non-stick pan for even cooking and to prevent sticking.

• Constantly stir the grated onions to ensure moisture is reduced and they caramelize evenly.

• If serving to guests unfamiliar with whole spices, remove cinnamon, cloves, and cardamom before serving.

• Add a splash of water if the onions start to burn or stick to the pan during browning to ensure even color.

• Cook the tomato puree until the oil separates from the mixture; this is a key visual cue that the tomatoes are properly cooked.

• Adjust the amount of water added at the end to achieve your desired gravy consistency, whether thin or thick.

• You can use finely chopped or pureed onions instead of grated onions.

• After the curry base is ready, you can add chicken, paneer, or various vegetables to make a complete curry dish.

• For a milder curry with good color, use Kashmiri chili powder instead of regular red chili powder.