The Indian Base Gravy - Secret to Takeaway Taste
Main Ingredients
Whole Spices
Powdered Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Temper Whole Spices
Heat a large karahi dish. Add 200ml (half) of the vegetable oil. Once hot, add the whole spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, black peppercorns, cloves, star anise). Stir and cook until the oil changes to a slight yellow hue, indicating the spices have released their flavors.
Sauté Garlic and Ginger
Once the garlic starts to turn brown, add the chopped fresh ginger. Stir and cook for a short period.
Sauté Red Onions
Add the finely chopped red onions to the pan. Stir to ensure all onions are coated with the oil. Add the salt and stir again.
Cook Onions, Garlic, and Ginger
Cover the pan with a lid and cook on low heat for , stirring occasionally to prevent sticking. The onions should become soft.
Remove Whole Spices and Add Chilies/Cashews
Remove the lid. Fish out and discard the bay leaves, cinnamon sticks, star anise, and black cardamom. Add the green chilies and the soaked cashew nuts (drained of most water) to the pan. Stir well.
Add Tomatoes and Continue Cooking
Add the chopped tomatoes to the pan. Stir everything together. Cover the pan with the lid and cook on low heat for another , stirring occasionally. The tomatoes and garlic should become very soft and mushy.
Cool and Blend the Base
Remove the pan from the heat. To cool quickly, place ice packs (in a clean bag) in the middle of the mixture for about . Once sufficiently cooled (not hot), transfer the mixture to a blender. Blend into a smooth paste, starting on a low power setting to avoid froth. Use a tamper if necessary.
Prepare Powdered Spice Paste
In a separate bowl, combine the cumin powder, turmeric powder, coriander powder, Kashmiri red chili powder, and garam masala. Add a little water to form a smooth paste.
Heat Remaining Oil and Ghee
Clean the karahi dish. Add the remaining 200ml of vegetable oil and the butter ghee to the pan. Heat until the ghee has melted and the oil is hot.
Cook Spices and Blended Base
Add the powdered spice paste to the hot oil and ghee. Stir constantly and cook for . Then, add the blended base gravy to the pan and stir everything together thoroughly.
Final Cooking Stage
Add the brown sugar to the base and stir. Cover the pan with a lid and cook on low heat for another , stirring occasionally to prevent sticking. The base is now ready to be used or stored.
Before You Cook
Helpful details before you startIngredient 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 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
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- StoreUp to 1 week
The high oil content acts as a preservative, allowing the base to last up to 10 days in the fridge.
Variations
Simple ways to adapt this recipe.
- For creaminessIngredient swap
You can add mung dal (split yellow lentils) instead of cashew nuts.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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The Indian Base Gravy – Indian
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
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