Curry base | basic curry sauce | All-purpose curry base | hotel style Indian gravy base

Make‑Ahead All‑Purpose Curry Base Without Onion & Garlic vs Traditional Indian Curry Bases

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All‑Purpose Curry Base, also known as Indian Gravy Base, is a versatile make‑ahead masala that forms the foundation for countless curries. This onion‑free and garlic‑free version is perfect for satvik cooking, fasting days, or when you want a lighter yet flavorful gravy. Made with tomatoes, cashews, melon seeds, and aromatic spices like cinnamon, cardamom, and kalpasi, this curry base delivers rich taste and restaurant‑style texture. Unlike traditional Indian curry bases that rely on onion and garlic, this tomato‑nut blend is smooth, creamy, and easy to store. Prepare it in advance, refrigerate or freeze, and you’ll have a ready‑to‑use curry base for vegetables, paneer, or even non‑veg dishes — saving time while keeping authentic Indian flavors intact.

What is an all‑purpose curry base?

It is a versatile gravy made with tomatoes, nuts, and spices, used as a foundation for multiple curries.

Why skip onion and garlic in this version?

This base is satvik‑friendly, lighter, and suitable for fasting or temple‑style cooking.

What role do cashews and melon seeds play?

They add creaminess, body, and richness to the gravy without dairy.

Why use peanut oil instead of other oils?

Peanut oil gives a nutty flavor and high smoke point, making it ideal for sautéing spices.

How long can the curry base be stored?

It stays good for months in the fridge when stored in an airtight container.

Can this base be used for non‑veg curries?

Yes, it works equally well for paneer, chicken, or mixed vegetable curries.

What makes this different from traditional curry bases?

Traditional bases often use onion and garlic, while this version relies on tomatoes, nuts, and spices for depth.

Can I freeze the curry base?

Yes, portion and freeze it. Thaw before use for quick curries anytime.

Ingredients

Sauté & Grind

• ¼ cup peanut oil
• 2-inch cinnamon
• 8 cardamom
• 5 cloves
• Stone flower (kalpasi)
• 1 teaspoon fennel seeds
• 1 teaspoon poppy seeds
• ½ teaspoon sesame seeds
• 500 g tomatoes
• ¼ cup cashews
• 2 tablespoon melon seeds
• ½ teaspoon cumin seeds

Temper

• ¼ cup peanut oil
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 3 tablespoon Kashmiri chilli powder
• 2 tablespoon garam masala
• 1 teaspoon kasoori methi
• ½ teaspoon ginger powder

🍲 To Make Veg Curry (Using the Base)

Ingredients

• ½ tablespoon butter
• 1 cup frozen veggies
• ¼ cup gravy base
• 1 cup water
• Salt to taste
• Optional: heavy cream

 Instructions – Gravy Base

• Heat oil and sauté everything under “Sauté & Grind” until the moisture evaporates and the tomatoes turn mushy.

• Cool completely and grind to a smooth paste.

• Heat oil again and sauté all ingredients under “Temper.”

• Add the ground paste and ginger powder.

• Cook until the moisture evaporates, the oil releases, and the gravy thickens.

• Cool and store in an airtight container (stays good for months in the fridge).

instruction - veg curry

• Sauté frozen veggies in butter.
• Add salt and the gravy base; sauté for 1 minute.
• Add water, cover, and cook until veggies soften.
• Finish with cream if using.

curry base

indian all purpose gravy base

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Ingredients

Sauté & Grind

• ¼ cup peanut oil
• 2- inch cinnamon
• 8 cardamom
• 5 cloves
• Stone flower kalpasi
• 1 teaspoon fennel seeds
• 1 teaspoon poppy seeds
• ½ teaspoon sesame seeds
• 500 g tomatoes
• ¼ cup cashews
• 2 tablespoon melon seeds
• ½ teaspoon cumin seeds

Temper

• ¼ cup peanut oil
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 3 tablespoon Kashmiri chilli powder
• 2 tablespoon garam masala
• 1 teaspoon kasoori methi
• ½ teaspoon ginger powder

🍲 To Make Veg Curry (Using the Base)

• ½ tablespoon butter
• 1 cup frozen veggies
• ¼ cup gravy base
• 1 cup water
• Salt to taste
• Optional: heavy cream

Instructions

• Heat oil and sauté everything under “Sauté & Grind” until the moisture evaporates and the tomatoes turn mushy.
• Cool completely and grind to a smooth paste.
• Heat oil again and sauté all ingredients under “Temper.”
• Add the ground paste and ginger powder.
• Cook until the moisture evaporates, the oil releases, and the gravy thickens.
• Cool and store in an airtight container (stays good for months in the fridge).

veg curry

• Sauté frozen veggies in butter.
• Add salt and the gravy base; sauté for 1 minute.
• Add water, cover, and cook until veggies soften.
• Finish with cream if using.

Video

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