Easy curry base gravy recipe made with onions, garlic, ginger, tomatoes, and Indian spices. Perfect for homemade restaurant-style curries like tikka masala, madras, and korma. Make in bulk, freeze, and use for quick meals. Rich in flavor, ideal for chicken, lamb, or vegetarian dishes.

This versatile curry base gravy forms the foundation of many popular Indian restaurant-style curries. Made with caramelized onions, warming spices, and fresh vegetables, it creates a deeply flavorful sauce that you can portion, store, and use in various curries such as tikka masala, madras, or jalfrezi.

Ingredients

120 ml (½ cup) sunflower oil
1 kg (2.2 lbs) onions (about 6 medium), peeled and roughly chopped
8 cloves garlic, peeled and minced
2 tbsp minced ginger
2 tbsp garam masala
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp paprika
1½ tsp ground turmeric
1 tsp ground cinnamon
1 tsp salt
1 tsp ground black pepper
¼ tsp ground cardamom
2 tbsp tomato purée (paste in US)
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 medium carrot, peeled and chopped
400 g (14 oz) canned chopped tomatoes
2 litres (8⅓ cups) chicken or vegetable stock (or water with 4 stock cubes)

Instructions

Cook the Onions:
Heat the sunflower oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook for 20 minutes, stirring occasionally, until they soften and start to caramelize.
Add Aromatics and Spices:
Stir in the garlic, ginger, garam masala, coriander, cumin, paprika, turmeric, cinnamon, salt, black pepper, cardamom, and tomato purée. Cook for 5 more minutes, stirring frequently to avoid sticking.
Add Vegetables and Simmer:
Add the chopped red and green peppers, carrot, chopped tomatoes, and stock. Stir well, bring to a boil, then reduce the heat and simmer uncovered for 1 hour.
Blend the Gravy:
Turn off the heat and allow the mixture to cool slightly. Use a stick blender (or transfer in batches to a countertop blender) to blend the mixture until smooth and creamy.

Tips

Low and Slow: Cooking the onions slowly builds depth of flavor, so avoid rushing this step.
Stick Blender Shortcut: A stick blender is safest and easiest for blending large batches right in the pot.
Batch and Freeze: Divide the gravy into freezer-safe containers and freeze in portions for quick curry prep later.
Use a Splatter Guard: The gravy may bubble while simmering or blending—protect your kitchen surfaces with a lid or guard.

Variations and Substitutions

Stock Choices: Use vegetable stock for a vegetarian base, or chicken stock for a richer flavor.
Add Fresh Chilies: For a spicier base, include 1–2 chopped green chilies with the onions.
Skip Bell Peppers: If you’re making a smoother or more neutral-tasting gravy, omit the peppers.
Tomato-Free Version: Replace tomatoes with more stock and a bit of yogurt or cream for a milder base.
Oil Substitute: Use ghee or neutral vegetable oil in place of sunflower oil for a different flavor.

FAQs

Can I use this for any curry?
Yes, this is a foundational sauce. Use it to build a wide range of curries like korma, madras, tikka masala, or rogan josh by adjusting spices and ingredients.

How long does it keep?
Store in the fridge for up to 4 days or freeze for up to 3 months in airtight containers.

Is this sauce spicy?
This base is aromatic and flavorful but not spicy. You can adjust the heat in the final curry recipe.

Can I blend it chunky?
Yes. For a rustic texture, pulse lightly instead of blending to a completely smooth consistency.

Serving Suggestions

Use it as the base for chicken, lamb, paneer, or vegetable curries.
Mix with cooked lentils or chickpeas for a protein-rich vegetarian dish.
Serve over steamed basmati rice or with naan, paratha, or chapati.
Drizzle into soups or use as a sauce over grilled meats for a spiced twist.

Why You’ll Love This Recipe

This curry base gravy is a restaurant-style staple that gives you a head start on countless Indian dishes. It’s packed with flavor, easy to make in bulk, freezer-friendly, and infinitely versatile. With a smooth texture and a balanced spice profile, it’s the essential shortcut to homemade curries with authentic depth.