Name: The Indian Base Gravy – Indian
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Makes enough for 8-10 curries
Cuisine: Indian
Ingredients: 1 kg Red Onions; 750g Tomatoes; 75g Fresh Garlic; 40g Fresh Ginger; 1 cup Cashew Nuts; 2 Green Chillies; 400ml Vegetable/Sunflower Oil; 2 tbsp Butter Ghee; 1 tbsp Salt; 1 tbsp Brown Sugar; 2 Asian Bay Leaves (Tej Patta); 2 Cinnamon Sticks; 8 Green Cardamom Pods; 2 Black Cardamom Pods; 1 scant tsp Black Peppercorns; 8 Cloves; 1 Star Anise; 1 tbsp Cumin Powder; 1 tbsp Coriander Powder; 1 tbsp Turmeric Powder; 1 tbsp Kashmiri Red Chilli Powder; 1 tsp Garam Masala

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

50 min

Serving

Makes enough for 8-10 curries

Calories / Serving

~520 kcal

Recipe by REAL CURRY RECIPE ACADEMY on YouTube

Summary

This recipe creates a thick, rich Indian-style base gravy, different from the more common Bangladeshi style. This base is a foundation for making various authentic Indian restaurant-style curries, promising a superior flavor and depth.

Adjust servings

Tap an ingredient to mark it ready0 of 22 ready

All Ingredients - Main Ingredients

Red Onions 1 kg
Tomatoes 750g
Fresh Garlic 75g
Fresh Ginger 40g
Cashew Nuts 1 cup
Green Chillies 2
Vegetable/Sunflower Oil 400ml
Butter Ghee 2 tbsp
Salt 1 tbsp
Brown Sugar 1 tbsp

All Ingredients - Spices

Asian Bay Leaves (Tej Patta) 2
Cinnamon Sticks 2
Green Cardamom Pods 8
Black Cardamom Pods 2
Black Peppercorns 1 scant tsp
Cloves 8
Star Anise 1
Cumin Powder 1 tbsp
Coriander Powder 1 tbsp
Turmeric Powder 1 tbsp
Kashmiri Red Chilli Powder 1 tbsp
Garam Masala 1 tsp

Tools You'll Need

Pan
Blender
Bowl

Plan Ahead

Up to 2 hrs of hands-off time you can shift to earlier.

Step 1 · Soak2 hrs
…red onions and tomatoes. Peel the garlic and roughly chop the ginger. Soak the cashew nuts in water for at least 2 hours, then drain.

Spice level: FieryFor chiliheads only — taste before serving.

From:GingerGreen chiliBlack pepperKashmiri chiliGaram masala

Don't have an ingredient? Try these 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 Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
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 Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
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

⚠ Contains Allergens

nuts

Step-by-Step Instructions

Step 1: Prepare Ingredients

Finely chop the red onions and tomatoes. Peel the garlic and roughly chop the ginger. Soak the cashew nuts in water for at least , then drain.

Step 2: Temper Spices and Sauté Aromatics

Heat 200ml of oil in a large karahi or heavy-bottomed pan over medium-high heat. Add the whole spices (bay leaves, cinnamon, green and black cardamom, peppercorns, cloves, star anise) and for about . Add the fresh garlic and ginger and fry until the garlic begins to turn brown.

Step 3: Cook the Onions

Add the finely chopped red onions and 1 tbsp of salt. Stir well to coat everything in oil. Cover the pan, the heat to low, and let the onions soften for , stirring occasionally.

Step 4: Cook Tomatoes and Nuts

Remove the larger whole spices (bay leaves, cinnamon sticks, black cardamom, star anise). Add the green chillies, soaked cashew nuts, and chopped tomatoes. Stir, cover the pan again, and cook on low heat for another until everything is very soft and mulched down.

Step 5: Cool and Blend

Turn off the heat and let the mixture cool down completely. Once cool, transfer it to a high-powered blender and blend until it forms a very smooth paste, adding a little water if necessary to help it blend.

Step 6: Cook the Spices

In a clean pan, heat the remaining 200ml of oil and 2 tbsp of ghee. In a separate bowl, mix all the powdered spices (cumin, coriander, turmeric, Kashmiri chilli, garam masala) with a little water to form a paste. Add this spice paste to the hot oil and cook for , stirring constantly.

Step 7: Final Simmer

Pour the blended base paste into the pan with the cooked spices. Stir everything together thoroughly. Add the brown sugar and stir it in. Put the lid on, turn the heat to low, and let it for a final . The base is ready when the oil has separated and risen to the top.

Pro Tips

• Use red onions, not white or Dutch onions, for the best result and authentic flavor.

• If you have a nut allergy, you can substitute cashew nuts with mung dal for creaminess.

• You can skim off the excess oil after cooking and use it as a spiced oil for other curries.

• To cool the mixture quickly before blending, place a clean bag of ice packs in the center of the pan.

• The finished base can be stored in the fridge for up to 10 days or frozen for later use.

Variations

• Use this base to make a variety of Indian restaurant-style curries, such as Madras.

Storage & Leftovers

How to keep what you don't finish — pulled straight from the recipe.

Freezeup to 1 week
The finished base can be stored in the fridge for up to 10 days or frozen for later use.

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The Indian Base Gravy – Indian