Basic Curry Gravy is one of the most versatile sauces we use, it is used in many of the Indian recipes on this blog. It is very easy to make and can be stored in small convenient batches in the freezer, defrosted beforehand, I've even added it to recipes almost frozen it is so very handy.
Recipe Difficulty level - Beginner-Friendly
Special equipment - blender
Almost every Indian restaurant or local takeaway will have their version of 'curry gravy' it is usually made in the morning ready for lunchtime or evening rush it is the backbone of most of their sauce based curries and many keep this recipe a guarded secret. The gravy is made up of layers of flavour built on top of each other I'm going to simplify it a little here for the sake of easiness. Don't forget to scale the chilli powder up and down to cater for your own heat levels also remember that salt will be added to the final dishes so don't overdo it.
Basic Curry Gravy recipe
Ingredients:
4 tablespoons of coconut oil or ghee
1 large onion chopped
3 cloves of garlic crushed
1 inch piece of ginger grated
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1 teaspoon of paprika
1 teaspoon of turmeric
½ - 1 Teaspoon of chilli powder
1 teaspoon of garam masala
2 tins of chopped tomatoes
150ml of water
½ teaspoon of Celtic or Himalayan salt
How to make Basic Curry Gravy
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Step 1:
Over a medium heat fry the onions, crushed garlic and grated ginger in the oil until they are soft and the raw smell of onions has disappeared, this may take around 5 minutes or so.
Step 2:
Add the ground spices and fry for 2 minutes, adding a splash of water as you go to stop the spices from burning, keep frying until the spices have gone darker in colour you will smell them as they release their essential oils.
Step 3:
Now add the chopped tinned tomatoes, salt and water, lower the heat and simmer for around 10 minutes. Keep stirring don't let the mixture stick to the bottom of the pan or burn.
Step 4:
Finally allow the mixture to cool and then blend the mix until smooth with either a hand or a jug blender.
Conclusion
This can even be made as a medium curry base and then add vegetables or chicken for a very quick basic curry.
I usually scale this recipe up and make a double batch and then freeze in small tubs for that quick curry.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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