Basic Curry Gravy

Name: Basic Curry Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 onions, chopped; 3 cloves garlic, minced; 1 inch ginger, grated; 2 tbsp cooking oil; 1 tsp turmeric powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chili powder (adjust to taste); 2 tomatoes, chopped; 1 cup water or stock; Salt to taste

Steve Holloway
Feb 20, 2024
3 min read

Updated: May 14

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.

Some Recipes using My Basic Curry Gravy

Frequently asked questions for basic curry gravy

Q: Can I customize the spice level of this curry gravy?

A: Yes, you can adjust the amount of chili or spices to make it milder or spicier according to your preference.

Q: What ingredients are essential for this curry gravy?

A: Basic ingredients include onions, garlic, ginger, spices like turmeric, coriander, cumin, and a tomato base.

Q: Can I prepare this curry gravy in advance?

A: Absolutely, it can be made ahead and stored in the refrigerator for a couple of days, which often enhances the flavors.

Q: Is this recipe suitable for vegetarians?

A: Yes, it’s a vegetarian-friendly recipe, but you can add meat or protein of your choice if desired.

Conclusion

This versatile curry gravy can easily serve as a medium curry base, which you can customize by adding your favourite vegetables, chicken, or even seafood to create a delicious and satisfying meal in no time. Its adaptable nature makes it perfect for quick weeknight dinners or meal prep. I often scale up this recipe to make a double batch, allowing me to portion it into small containers and freeze them. Having these ready-to-go curry bases in the freezer means I can enjoy a homemade, flavourful curry with minimal effort whenever the craving strikes, making weeknight cooking both convenient and delicious.

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