Basic Indian Gravy

Chicken tikka in a masala sauce
Rezwalker/Wikimedia Commons
Ratings (6)
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.

What You'll Need

  • 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

How to Make It

  • 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.