Curry Base Recipe | Master Curry Sauce | All-Purpose Curry Base Gravy with detailed photo and video recipe. An easy, simple multipurpose gravy base that can be used for myriad north Indian gravies. The same concept is used in most Indian restaurants to quickly prepare various curries. You may make this once, store it in the freezer, and use it whenever required.
Curry Base Recipe | Master Curry Sauce | All-Purpose Curry Base Gravy with step-by-step photo and video recipe. Curries or sabzi recipes are very common among indian households. These curries generally use the same gravy base but differ in the vegetables or meat toppings, with some extra spices. In this post, we will learn how to make an all-purpose curry base recipe and use it for different types of north indian curries.
I guess most of them have faced this situation where they do not have much time to spend in the kitchen. or feel monotonous and bored in preparing the same style curries with different vegetables. And you may have also wondered how on earth these indian restaurants prepare different types of curries within minutes. And the same recipe takes us forever to prepare at home? Well, the answer is the multipurpose basic curry sauce or curry base recipe. Basically, you need to prepare it once, refrigerate it, and use it for curries like kadai paneer, mutter paneer, kaju masala, or mixed veg gravy. I have not tried it with any meat, but I am confident it can be used with any choice of meat. Perhaps you need to pressure-cook it separately and mix it with this sauce.
In addition, some more tips, suggestions, and variations to the all-purpose curry base recipe. Firstly, in this recipe, I have prepared a basic curry sauce with just onions and tomatoes to create a thick base. As a fusion, you may also use carrots, capsicums and bell peppers on top of the onion and tomato base. Secondly, if you wish to extend the shelf life, you may need to add more cooking oil when preparing the base. Oil helps preserve the sauce and extends the shelf life of the curry base. Lastly, you may need to freeze the curry sauce; you should be good just by refrigerating it. It should easily last for 4 weeks.
Finally, I request that you check my other Curry Recipe Collections alongside this post on basic curry sauce. it mainly includes my other detailed recipes like milkmaid, cheese in 30 minutes, Dietary Supplements: What You Need to Know, how to make butter, ghee, buttermilk & whipped cream from cream, badam powder, aam papad, 5 things you are doing wrong in the kitchen and how to correct it, how to clean & maintain cast iron/skillet pan, how to make paneer at home, top 6 health benefits of mint leaf. Further to these I would also like to mention my other recipe categories, like
About Master Curry Base Sauce
The Curry Base Recipe serves as a master sauce that dramatically simplifies daily cooking for every home and professional cook alike. Just one base can make dificultly of cooking up to fifty different North Indian curries disappear! Thousands of cooks already appreciate its ability to come to the rescue when cooking simple, Punjabi, paneer, and meat-based curries. The sauce is perfect for people who operate on a clock, as it shortcuts daily preparation. Once it’s made, it allows high-quality curries to be finished in just a few minutes. The balance of taste is retained because the spices cook slowly and uniformly. To many kitchens, it is a source of a consistent flavour. Thus, the dishes are always reliable and restaurant-like.
This versatile curry base can cater to a variety of taste preferences. As suggested, you may add cream, butter, or milk to increase the richness. Extra spices or gravies can turn it into dhaba-style or restaurant-style dishes. When properly stored, the sauce can last in the refrigerator for several months. You only need to make it once and then reuse it anytime you want. Just a simple scoop can be the beginning of a complete curry. Different vegetables or proteins can easily mix with this base. Families can have different meals without having to go through the long cooking process again. To sum it up, the recipe is a great time-saver and, at the same time, provides depth and comfort.
Fun Fact:
Many professional restaurant kitchens prepare curry-based gravies in bulk early in the morning and use the same base to serve dozens of different curries throughout the day.
Chef Tips for Master Curry Base
The Master Curry Base Recipe serves as a master sauce that supports quick, flavourful cooking. It helps prepare a wide range of restaurant-style curries with minimal effort.
- Cook It Patiently: Allow the onions to soften and turn golden. Slow cooking builds depth and sweetness in the base.
- Spice Balance: Add ground spices in stages. Controlled seasoning keeps the gravy versatile for many curries.
- Ripe Tomatoes: Choose well-ripened tomatoes or puree. Rich tomatoes give the sauce body and colour.
- Rest Properly: Let the curry base cool completely. Proper cooling improves shelf life in the refrigerator.
- Portion Wisely: Store the gravy in small portions. Easy scooping makes quick meal preparation later easier.
FAQs
- How do I store curry base safely?
Cool the gravy completely and store it in an airtight container. Refrigerate it and use a clean, dry spoon every time you scoop. - How long can I keep curry base in the fridge?
Store it in the refrigerator for up to one week for best freshness. Freeze portions for longer storage. - How do I turn curry base into a paneer curry quickly?
Heat a scoop of the base with water or stock and add spices as needed. Add paneer cubes and simmer for a few minutes. - How do I make the curry richer and creamier?
Stir in cream, butter, or cashew paste after reheating the base. Simmer briefly to blend the richness into the sauce. - How do I avoid bitterness or raw masala taste?
Cook the onions until well browned, then sauté the spice mix until aromatic. Simmer the gravy until the oil separates slightly.
Video Recipe
Recipe Card for Basic Curry Sauce
Curry Base Recipe | Master Curry Sauce
Ingredients
- 1 kg tomato
- ½ cup oil
- 4 bay leaf
- 2 cinnamon
- 1 tsp cloves
- 2 pods black cardamom
- ½ javetri
- 1 tsp cumin
- 2 tbsp ginger garlic, chopped
- 5 onion, finely chopped
- 2 tbsp salt
- 1 cup cashew paste
- 2 tbsp kasuri methi, crushed
For masala paste:
- 1 tsp tumeric
- 1½ tbsp chilli powder
- 1 tsp coriander powder
- ½ tbsp garam masala
- ½ cup water
Instructions
- Firstly, grind 1 kg of tomatoes to a smooth paste and keep aside.
- In a small bowl, take 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder, ½ tbsp garam masala.
- Prepare a smooth paste by adding ½ cup of water. Keep aside.
- In a large kadai, heat ½ cup oil. Add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Sauté on a low flame till the spices turn aromatic.
- Add 2 tbsp of ginger-garlic and sauté well.
- Now add 5 onions and sauté until golden brown.
- Further, keep the flame on low and add the prepared masala paste, stirring until well combined.
- Cook till the oil separates from the sides.
- Add the tomato puree and cook until well combined.
- Also, add 2 tbsp of salt and cook until well combined. Be careful as the base starts to splutter.
- Cover and cook till the oil separates.
- Now add 1 cup of cashew paste and cook until well combined. Continue cooking until the oil separates.
- Add 2 tbsp kasuri methi and mix well.
- Finally, store Gravy Base in an airtight container and refrigerate for up to 3 months.
Nutrition
How to Make Master Curry Base with Step-by-step Photos
- Firstly, grind 1 kg of tomatoes to a smooth paste and keep aside.
- In a small bowl, take 1 tsp tumeric, 1½ tbsp chilli powder, 1 tsp coriander powder, ½ tbsp garam masala.
- Prepare a smooth paste by adding ½ cup of water. Keep aside.
- In a large kadai, heat ½ cup oil. Add 4 bay leaf, 2 cinnamon, 1 tsp cloves, 2 pods black cardamom, ½ javetri and 1 tsp cumin. Sauté on a low flame till the spices turn aromatic. Add 2 tbsp of ginger-garlic and sauté well.
- Now add 5 onions and sauté until golden brown.
- Further, keep the flame on low and add the prepared masala paste, stirring until well combined.
- Cook till the oil separates from the sides.
- Add the tomato puree and cook until well combined.
- Also, add 2 tbsp of salt and cook until well combined. Be careful as the base starts to splutter.
- Cover and cook till the oil separates.
- Now add 1 cup of cashew paste and cook until well combined. Continue cooking until the oil separates.
- Add 2 tbsp kasuri methi and mix well.
- Finally, store Gravy Base in an airtight container and refrigerate for up to 3 months.
Notes
- Firstly, add a generous amount of oil as it acts as a preservative.
- Additionally, you can replace cashew nuts with melon seeds. However, melon seeds are less expensive compared to cashews.
- Also, make sure to cook the masala paste really well. Else the base does not last long.
- Finally, onion tomato paste can be filtered through a sieve to yield a silky-smooth Curry Base.