Curry Gravy

This robust curry gravy serves as the foundational backbone for countless Indian dishes, offering deep, complex flavors that develop beautifully during cooking. By starting with a base of ghee or oil and blooming fresh garlic and ginger purees, you unlock essential aromatic notes. The addition of tomato and onion purees creates a thick, luxurious texture, while turmeric, cumin, coriander, and curry powder provide the signature warm spice profile. This versatile preparation is perfect for meal prepping; freeze it in portions to have a ready-made starter for quick weeknight chana masalas, dal makhani, or vegetable kormas. It delivers authentic, home-style taste without hours of simmering every time.

Cooking Method: Stir Frying

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 10

Calories: 171.5

Dietary: Gluten-free, Vegetarian

Description

This robust curry gravy serves as the foundational backbone for countless Indian dishes, offering deep, complex flavors that develop beautifully during cooking. By starting with a base of ghee or oil and blooming fresh garlic and ginger purees, you unlock essential aromatic notes. The addition of tomato and onion purees creates a thick, luxurious texture, while turmeric, cumin, coriander, and curry powder provide the signature warm spice profile. This versatile preparation is perfect for meal prepping; freeze it in portions to have a ready-made starter for quick weeknight chana masalas, dal makhani, or vegetable kormas. It delivers authentic, home-style taste without hours of simmering every time.

Ingredients

2 tablespoon Ghee or vegetable oil
5 tablespoon Garlic puree
4 tablespoon Ginger puree 1 Onion puree recipe, (follows)
6 tablespoon Tomato puree
1 teaspoon Salt
2 tablespoon Turmeric
4 tablespoon Curry power
2 tablespoon Cummin seeds, ground 2 tablespoon Coriander leaves, fresh, chopped

Directions

1
In a small bowl, mix the turmeric, curry powder, ground cumin, coriander, and chili powder with just enough water to form a smooth, ketchup-consistency paste.
2
Heat the ghee or vegetable oil in a large heavy-bottomed pan or wok over medium heat.
3
Add the garlic puree and stir-fry for 3 minutes until fragrant and lightly golden.
4
Add the ginger puree and cook for another 3 minutes, stirring constantly to prevent burning.
5
Pour in the spice paste and stir-fry vigorously until the raw smell disappears and the oil begins to separate from the masala, about 5 minutes.
6
Add the onion puree and continue to stir-fry for 10 minutes until the mixture thickens and darkens slightly.
7
Stir in the tomato puree and cook for a final 10 minutes, allowing the flavors to meld and the gravy to reduce.
8
Season with salt to taste and remove from heat.
9
Spoon the hot gravy into 10 ice cube trays or small molds and let cool completely before freezing for future use.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 171.5kcal

% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 4882.4mg204%
Total Carbohydrate 15.0g5%
Dietary Fiber 3.1g13%
Sugars 1.8g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, gravy, indian, base, spice, garlic, ginger, onion, tomato, turmeric, cumin, coriander, ghee, vegetarian, vegan, meal prep, freeze, aromatic, stir fry, paste

Read it online: https://www.chefs-mate.com/recipe/curry-gravy/