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Basic Indian Gravy

User Rating 3.5 Star Rating (2 Reviews)


Chicken tikka in a masala sauce
Rezwalker/Wikimedia Commons
Most gravied Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea. That way when you're ready all you do is add the meat or veggie to the gravy and cook through! This recipe makes enough gravy for a single dish.


  • 2 large onions cut into quarters
  • 2 medium tomatoes cut into quarters
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder (reduce quantity if you want less heat)
  • 1/2 tsp turmeric powder
  • 3 tbsps vegetable/ canola/ sunflower cooking oil


  • Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding.
  • Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the paste you just prepared. Fry for 5 minutes.
  • Add the ginger and garlic pastes and fry for 2 more minutes.
  • Now add the powdered spices and fry till the oil begins to separate from the masala.
  • Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze.

Tip: You can also make this gravy with thinly sliced onions and tomatoes (instead of grinding them into pastes). This makes a gravy with a thinner consistency.

User Reviews

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 2 out of 5
slight modifications...., Member RituKaushik

Actually the idea is okay...but the curry can be more delicious if we Grind the onion and tomoato paste separately....and use whole zeera....and the following sequence.... 1. Heat Oil 2. Add Zeera, allow it to crackle 3. Add oniona paste and cook till golden 4. Add tomato paste cook for another 5-6 min.... 5. Add Red chili powder, Coriander powder, turmeric, salt and garam masala 6. Cook till oil separates from the masala...

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