curry without onion and garlic recipe | all purpose curry base

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curry without onion and garlic recipe | all purpose curry base without onion & garlic – with step by step photo and video recipe. simple and easy all-purpose gravy recipe made with just tomatoes and without onion and garlic. it is perhaps one of the handy recipes to have and especially during the festival or vrat season to feed your family. the all-purpose curry can be easily used to prepare 20 plus curries using a choice of vegetables and paneer.


curry without onion and garlic recipe | all purpose curry base without onion & garlic – with step by step photo and video recipe. sabji or curry recipes are one of the important parts of our daily meal. we generally try to make a unique or fancy curry sabji recipe using different kinds of vegetables or ingredients to have multiple options. yet it carries the same basic gravy base which can be prepared in advance and can be used for almost all types of curries and this post describes a no onion, no garlic curry base.

i had previously posted a hotel-style gravy base recipe made with onion and tomato base. since then i have had a lot of requests for a no onion and no garlic base and i was waiting for the right time. basically, during the navaratri season, we generally prepare recipes without onion and garlic and hence i thought of sharing all purpose curry base for this season. in this curry base, i have used only fresh and ripe tomatoes with seeds like melon, cashews, sesame seeds which not only helps to add flavour and taste but also improves the consistency. with this base, you can prepare almost any type of north indian curry. this will not only help you to focus on the festival but also helps to motivate others in your family to follow its ritual.

furthermore, some more additional tips, suggestions and variants to the all purpose curry base without onion & garlic. firstly, with the tomatoes, i have used the combination of melon seeds, cashews and sesame seeds for taste and flavour. yet, you may either add more dry fruits or just skip to use one of them as per your preference. secondly, you may notice that i have used a generous amount of oil to prepare this base while cooking it. note that oil helps to improve the shelf life of this gravy and hence do not compromise on it. lastly, store the prepared base in the refrigerator for longer shelf life. you may store it in an airtight container and take a scoop of it when you desire to use it.

finally, i request you to check my other related curry recipes collection with this post of curry without onion and garlic recipe. it mainly includes my other related recipes like leftover roti kofta curry, paneer tikka masala, veg nizami handi, dahi paneer, kathal ki sabji, paneer masala dhaba style, matar chole, drumstick curry, soya chaap masala gravy, paneer butter masala. further to these i would also like to include my other related recipe categories like,

curry without onion and garlic video recipe:

recipe card for curry without onion and garlic recipe:

curry without onion and garlic recipe

curry without onion and garlic recipe | all purpose curry base

HEBBARS KITCHEN
easy curry without onion and garlic recipe | all purpose curry base
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course curry
Cuisine north indian
Servings 7 cup
Calories 304 kcal


Ingredients
 

for tomato paste:

  • ¼ cup oil
  • 1 tsp cumin
  • 2 bay leaf
  • 3 inch cinnamon
  • 10 pods cardamom
  • 10 cloves
  • ½ tsp pepper
  • 1 kg tomato (sliced)
  • 30 gram ginger (sliced)
  • 3 tbsp cashew
  • 2 tbsp sesame
  • 2 tbsp melon seeds

for curry base:

  • ½ cup oil
  • 1 tsp turmeric
  • 3 tbsp chilli powder
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tsp kasuri methi
  • ¼ tsp hing

Instructions
 

  • firstly, in a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.
  • saute until the spices turn aromatic.
  • add 1 kg tomato, 30 gram ginger and saute well until tomato softens.
  • also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.
  • saute for a minute or until everything is well combined.
  • cover and cook for 10 minutes or until everything is cooked well.
  • cool completely, and transfer to the mixi jar, grind to smooth paste. keep aside.
  • in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.
  • saute on low flame until the spices turn aromatic without burning.
  • add in a prepared tomato base and mix well.
  • cook until the oil separates from the base.
  • cover and cook for 5 minutes or until the oil separates completely.
  • finally, no onion no garlic gravy base is ready to prepare the curry of your choice.

Nutrition

Calories: 304kcalCarbohydrates: 13gProtein: 4gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 67mgPotassium: 521mgFiber: 5gSugar: 4gVitamin A: 2218IUVitamin C: 21mgCalcium: 79mgIron: 3mg


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how to make all purpose curry base with step by step photo:

  1. firstly, in a large kadai heat ¼ cup oil. add 1 tsp cumin, 2 bay leaf, 3 inch cinnamon, 10 pods cardamom, 10 cloves and ½ tsp pepper.
  2. saute until the spices turn aromatic.
  3. add 1 kg tomato, 30 gram ginger and saute well until tomato softens.
  4. also, add 3 tbsp cashew, 2 tbsp sesame and 2 tbsp melon seeds.
  5. saute for a minute or until everything is well combined.
  6. cover and cook for 10 minutes or until everything is cooked well.
  7. cool completely, and transfer to the mixi jar, grind to smooth paste. keep aside.
  8. in a large kadai heat ½ cup oil, keeping flame on low add 1 tsp turmeric, 3 tbsp chilli powder, 2 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp kasuri methi and ¼ tsp hing.
  9. saute on low flame until the spices turn aromatic without burning.
  10. add in a prepared tomato base and mix well.
  11. cook until the oil separates from the base.
  12. cover and cook for 5 minutes or until the oil separates completely.
  13. finally, no onion no garlic gravy base is ready to prepare the curry of your choice.
    all purpose curry base

notes:

  • firstly, using a generous amount of oil helps to increase the shelf life of curry.
  • also, adding cashew, sesame and melon seeds make the gravy base creamy and thick.
  • additionally, you can make gravy or dry sabji by adjusting the amount of water you add to the curry.
  • finally, no onion no garlic gravy base recipe stays good for a week when refrigerated.


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