Basic Multi-Purpose Curry Sauce/Gravy | How to make Basic Multi-Purpose Curry Sauce/Gravy

By Vanitha Bhat  |  5th Mar 2018  |  
5 from 1 review Rate It!
  • Basic Multi-Purpose Curry Sauce/Gravy, How to make Basic Multi-Purpose Curry Sauce/Gravy
Basic Multi-Purpose Curry Sauce/Gravyby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

0

1

About Basic Multi-Purpose Curry Sauce/Gravy Recipe

Basic Indian curry sauce (ready in a "hurry") with just a few simple ingredients readily available in your pantry; gently spiced and aromatically flavored gravy, perfect to make your favorite Indian curry right at home!!

Basic Multi-Purpose Curry Sauce/Gravy

Ingredients to make Basic Multi-Purpose Curry Sauce/Gravy

  • 1 medium onion, sliced or chopped
  • 2 medium tomatoes, chopped
  • ¼ cup grated coconut/fresh or frozen
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 to 3 green chillies/jalapenos
  • 1 teaspoon jeera/cumin seeds
  • 2 to 3 cloves
  • ½ to 1 teaspoon aniseeds
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon curry powder (Kitchen King, paneer Butter Masala, Pav Bhaji powder or any you have)
  • 1 teaspoon garam masala powder
  • salt to taste
  • 3 to 4 tablespoons oil
  • coriander leaves/cilantro for garnishing

How to make Basic Multi-Purpose Curry Sauce/Gravy

  1. Heat 2 tablespoons of oil in a large kadai or deep saucepan. Once the oil is hot, add cumin seeds, cloves and aniseeds. Saute on medium heat for a few seconds.
  2. Tip in the onions, ginger-garlic pastes and green chilies and fry on medium heat for a couple of minutes until the onions are soft and the raw smell of garlic is almost gone.
  3. Stir in chopped tomatoes and mix well. Add a few teaspoons of water and cook until the tomatoes are slight soft and cooked.
  4. Add the dry spices; red chilli powder, turmeric, coriander and curry powder; mix well.
  5. Fry on medium heat, stirring often until the spices are lightly roasted. Stir in grated coconut and fry well until most of the moisture is gone and oil starts to ooze from the sides of the mixture.
  6. Remove from heat and let cool slightly. Place in a blender jar and blend to a smooth and fine paste; keep aside.
  7. In the same kadai heat 1 to 2 tablespoons of oil and add 1 bay leaf and the ground or blended onion-tomato-coconut paste, along with 1 teaspoon of garam masala powder; mix well. Fry on medium low heat for a few seconds.
  8. Add salt to taste and about 1 to 1 1/2 cups of water (rinse the blender jar and use that too; we don’t want to waste any of the amazing spicy mixture!); mix well and bring to a boil on medium high heat.
  9. Once the gravy comes to a boil, lower the heat and simmer on low, covered for about 5 to 7 minutes until all the flavors have come together. Adjust seasoning and salt along with consistency of gravy; remove from heat.
  10. Garnish with finely chopped cilantro/coriander leaves. Flavorful, spicy, aromatic basic Indian gravy (my version and a favorite in our house) is ready.
  11. To make a basic egg curry, just boil and peel eggs, cut into two halves and add to gravy. Simmer a couple of minutes and serve with any naan, roti or paratha (or even rice)! If you have leftover chicken or meat, you can add these instead.
  12. To make a vegetarian version, saute onions and your choice of vegetables (mushrooms, capsicum, gobi, peas or even paneer; I have used only onions and caspicum) and add to basic gravy, simmer and serve!

My Tip:

This basic sauce is my version which we love in our house. Play around with different spices or any homemade or readymade Indian masala powders (like Kitchen King, Shahi Paneer masala powder, tandoori masala powder, kadai masala powder etc.) to enjoy different flavored gravies or curry sauce for your vegetable or non-vegetarian side dish. I have made a totally vegan version; for a richer gravy, use some ghee instead of oil and stir in a few tablespoons of cream or yogurt in the final stages of the cooking process; a few cashew nuts can be added to the sauteed onion mixture too. You can increase the amount of ingredients and make gravy in large batches and refrigerate or freeze until ready to make curry adding vegetables, eggs, meat, chicken etc.

Reviews for Basic Multi-Purpose Curry Sauce/Gravy (1)

Hema Mallik8 months ago

Yummilicious!!!
Reply