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Indian Curry Base Recipe

Indian · Condiment · 45 min total

A versatile onion-tomato gravy that forms the foundation of many Indian curries. Make a batch and freeze for quick weeknight dinners.

Ingredients

• 3 tablespoons vegetable oil
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick (2-inch)
• 4 cloves
• 1 teaspoon cumin seeds
• 2 large onions, finely chopped
• 2 tablespoons ginger-garlic paste
• 4 large tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 cup water

Instructions

1. Heat oil in a heavy-bottomed pan over medium heat. Add bay leaves, cardamom, cinnamon, cloves, and cumin seeds. Sauté until fragrant, about 30 seconds.
2. Add chopped onions and cook until golden brown, stirring occasionally, about 10 minutes.
3. Stir in ginger-garlic paste and cook for 2 minutes until raw smell disappears.
4. Add tomato puree, turmeric, chili powder, and salt. Cook until the mixture thickens and oil separates, about 15 minutes, stirring frequently.
5. Add water, bring to a boil, then reduce heat and simmer for 5 minutes. Remove whole spices if desired.
6. Let cool completely. Use immediately or store in airtight containers in the refrigerator for up to a week or freeze for up to 3 months.

Tips

• For a smoother base, blend the cooled gravy with an immersion blender.
• Adjust spice levels to your preference by varying red chili powder.
• This base can be used for curries like butter chicken, chana masala, or paneer dishes.

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