Name: The Indian Base Gravy
Prep time: 20 min
Cook time: 52 min
Total time: 82 min
Yield: 8-10 Curries
Cuisine: Indian
Ingredients: 1 kg, finely chopped Red onions; 750 g, ripe, chopped Tomatoes; 75 g, fresh, peeled Garlic; 40 g, fresh, chopped Ginger; 2, broken in half (optional) Green chilies; 1 cup, soaked in water for 2 hours Cashew nuts; 400 ml Vegetable oil (sunflower oil); 2 tablespoons Butter ghee; as needed Water; 2 Asian bay leaves (Tej Patta); 2 Cinnamon sticks; 8, husks split Green cardamom; 2 Black cardamom; scant 1 teaspoon Black peppercorns; 8 Cloves; 1 Star anise; 1 tablespoon, freshly ground Cumin powder; 1 tablespoon Turmeric powder; 1 tablespoon, freshly ground Coriander powder; 1 tablespoon Kashmiri red chili powder; 1 teaspoon, freshly ground Garam masala; 1 tablespoon Brown sugar; 1 tablespoon Salt

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Heat Oil and Temper Whole Spices
Heat a karahi dish over high heat. Add 200ml of vegetable oil. Once the oil is hot, add the whole spices (2 Asian bay leaves, 2 cinnamon sticks, 8 green cardamom with split husks, 2 black cardamom, scant 1 teaspoon black peppercorns, 8 cloves, 1 star anise). Fry for about until the oil changes color slightly to a yellow hue and the spices are fragrant.
Add Garlic, Ginger, and Onions
Add the 75g of peeled garlic cloves to the pan. Fry until the garlic starts to turn light brown. Then, add the 40g of chopped ginger and stir. Immediately add the 1kg of finely chopped red onions and stir well to ensure all onions are coated with the oil. Add 1 tablespoon of salt. Cover the pan with a lid and the heat to low. Cook for , stirring occasionally to prevent sticking.
Remove Whole Spices and Add Remaining Ingredients
Remove the lid. The onions should be soft. Carefully remove the bay leaves, cinnamon sticks, black cardamom, and star anise from the mixture. Add the 2 green chilies (if using) and the 1 cup of soaked and drained cashew nuts. Stir. Add the 750g of chopped tomatoes. Stir well to combine. Cover the pan again and cook on low heat for another , stirring occasionally, until the tomatoes break down and all ingredients are mulched together and very soft.
Cool and Blend the Mixture
Remove the pan from the heat. Allow the mixture to cool down. (To speed up cooling, place ice packs in a clean bag directly into the mixture). Once cooled sufficiently (not hot), transfer the mixture into a blender. Blend into a smooth paste. Start on low power to avoid frothing, then gradually increase to high power until completely smooth.
Final Cooking Stage
Heat the clean karahi dish again over high heat. Add the 2 tablespoons of butter ghee and the remaining 200ml of vegetable oil. Allow the ghee to melt and the oil to heat up. In a separate bowl, combine the 1 tablespoon cumin powder, 1 tablespoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon Kashmiri red chili powder, and 1 teaspoon garam masala with a little water to form a thick paste. Add this spice paste to the hot oil and ghee. Stir and cook for . Immediately add the blended base mixture to the pan. Stir well to combine with the cooked spices. Add the 1 tablespoon of brown sugar. Stir. Cover the pan and cook on low heat for another . The base is now ready. It should be thick and rich. Once cooled, it can be stored in the fridge for up to 10 days.

Before You Cook

Helpful details before you start

Spice LevelFiery

Ginger · Green chili · Black pepper · Kashmiri chili · Garam masala

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 7 swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)

Ingredient Substitutions

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)

AllergensThis recipe contains nuts.

nuts

Helpful Tips

Small details that can improve the final result.

Flavour tipUse Red Onions for a
Use red onions for a different flavor profile than white or Dutch onions.
Ingredient noteUse Ripe
Slightly soft tomatoes for best results.
Cooking tipCool the Cooked Mixture Before
Cool the cooked mixture before blending to prevent frothing and ensure safety.
TipSkim Off Excess Oil Once
Skim off excess oil once the base is cooled and use it as a spiced oil for other dishes.
TipThis Base Keeps for 10
This base keeps for 10 days in the fridge due to the oil acting as a preservative.

The Indian Base Gravy

82 mins

Indian · Indian Style

20 min

52 min

8-10 Curries

~250 kcal

Main Ingredients

Whole Spices

Ground Spices

Heat Oil and Temper Whole Spices

Add Garlic, Ginger, and Onions

Remove Whole Spices and Add Remaining Ingredients

Cool and Blend the Mixture

Final Cooking Stage

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