This is the base curry gravy recipe from my cookbook 'The Curry Guy'.
With this authentic curry house style sauce, you can make everything from the mildest korma up to the spiciest vindaloo in minutes. This sauce is bland just like a good chicken stock is bland.
The magic happens when you use it to prepare your favourite curries.
Curry gravy is an essential part of preparing curries at the best curry houses!
If you have followed my blog for a while, you will probably know that I have a few base curry gravy (or sauce) recipes on this site. The one that most people know, from my cookbook 'The Curry Guy', is this one.
This base curry gravy works really well and I use it often. The thing is, there are so many different ways to make base curry gravy. They are all quite similar though.
The curry gravy recipe you will find below is a down scaled version of the base curry sauce that features in 'The Curry Guy'. It is the recipe I use most often and also teach at my curry classes.
What exactly is a base curry gravy?
The base curry gravy is essentially just an onion stock with a few other veggies and spices thrown in.
Popular curry houses prepare upwards of one hundred plus curries every night. The base sauce/gravy is used so that they can cook and plate each of their curries, from mild to spicy quickly.
If you visit the kitchen of any busy curry house or Indian takeaway, you are certain to find a big pot of base gravy cooking away on the stove to use as needed.
The base gravy is a convenient and economical way of preparing curries fast rather than having to make different base masalas for each curry.
Is this sauce used at authentic Indian restaurants?
Not usually though I have see it used at a few.
Most authentic Indian restaurants will have their chefs cook up the curries, creating each individually. This is fantastic but it's also why more authentic restaurants can be quite a lot more expensive. Cooking that way takes more time and you see it on your bill at the end of the evening.
Why would I want to make a base curry sauce/gravy?
If you enjoy the most popular curries served at UK curry houses, you need to make this. The base sauce is what gives curry house style curries their unique flavour and texture. Without it, your chicken tikka masala might still be good but it won't be like what you get at your favourite curry house restaurant.
The base curry gravy is the secret behind the curry house curries. With it you can cook everything from the mildest korma to the spiciest phal in minutes.
How long does the sauce keep in the fridge?
You can store the sauce, covered in your fridge for up to 4 days. It's great to have on hand so make some now!
Can you freeze the sauce/gravy?
Yes! You can freeze the base gravy for up to 6 months. If you do this, I recommend storing it in portion sizes that are convenient for how you will be using it.
I usually store mine in 500ml portions which is enough to serve 2 to 3. It is a good idea to freeze the sauce before thinning it with water. This saves freezer space and you can always dilute it when you heat it back up.
When ready to use your base gravy, let it defrost and then heat it up in a pan
Here are a few popular curries you can make with the base sauce.
Chicken Tikka Masala
Chicken Korma
Lamb Rogan Josh
Chicken Madras
Chicken Dhansak
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
Curry Gravy Recipe from The Curry Guy Cookbook
Ingredients
- 900 (2 lbs) (about 7) Spanish onions, roughly chopped
- 250 (1 cup) rapeseed oil*
- 1 tsp salt
- 110g (1/4 lb) carrots, peeled and roughly chopped
- 60g (2 1/8 oz) cabbage, roughly chopped
- 85g (3 oz) red pepper (bell pepper), deseeded and diced
- 85g (3 oz) green pepper (bell pepper), deseeded and diced
- 200g (1 cup) about 4 chopped tomatoes
- 5 tbsp garlic and ginger paste (see page 00)
- 1 ½ tbsp garam masala (see page 00)
- 1 ½ tbsp ground cumin
- 1 ½ tbsp ground coriander
- 1 ½ tbsp paprika
- 1 tbsp ground fenugreek (optional)
- 1/2 tbsp ground turmeric
Instructions
- Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a good
stir and then add the remaining vegetable and just enough water to cover. - You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
- Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
- After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as a
guide. If you don’t need to add water at this time, you don’t need to. - Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you’re ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauce
if you like. - Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blend
as long to achieve that smooth consistency. - At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
- Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 307mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 1g
Mel says
Hi there, thank you for the recipe - I plan to make this on the weekend.
Do you find this gravy freezes well?
Many thanks,
Mel
Catherine Y says
I’ve tried countless other recipes in attempts to mimic my family’s favorite restaurant Korma sauce. This base curry sauce is awesome! I tried it with your online Chicken Korma recipe and find it the closest one so far to the consistency and taste of our favorite local Indian restaurant. The additional vegetables and spices in this base curry gives just the right consistency and flavor. I made it just a bit thicker. Freezes really nicely. Thanks so much for the recipe!
Dan Toombs says
Thank you so much, lovely to hear.
Dan
Kat says
You have misspelled grapeseed oil
Also great recipe have used it a number of times! Yum
Dan Toombs says
Thanks but it is rapeseed oil I use. This is correct and widely available.
Thanks
Dan
Rachel says
Rapeseed oil is known as canola oil in other parts of the world
Jean Elizabeth Park says
@Kat, No he hasn't! It's rapeseed oil from rapeseed which grows all over Britain. Before setting seeds, it has bright yellow flowers. The oil is high in essential minerals and nutrients, and low in cholesterol.
Des Crosby says
@Kat,
Oh bless you
Harry says
@Dan Toombs, Can I use any other oil ie vegetable oil of olive oil?
Clare J says
I’ve made this twice and made one of your pastes and they are perfect. The base sauce froze well and so it saved me time to use it when I needed it. I now make up a big batch of this at the weekend and use when we need over the month. The flavours are great. Thank you.
Dan Toombs says
Great to hear.
Thanks very much
Dan
Sheri Murby says
Hi this looks amazing. I'm avoiding oils due to health issues, how much fresh garlic and ginger would you recommend i use?
Thanks
Dan Toombs says
It is really up to you to decide how much you use depending on how much you like it. There are no hard and fast rules but if you enjoy ginger more than garlic add more of that and vice versa.
Thanks
Dan
Cat says
Just to clarify - is it 5 Tbsp *each* garlic and ginger pastes or 2.5 Tbsp each to make 5 Tbsp total? The note to (see page 00) I assume is supposed to be a link concerning the pastes? It doesn't work if that's the case.
Dan Toombs says
Yes - it is 5 tbsp total so 2.5 each of garlic paste and ginger paste
Thanks
Dan
Samantha says
I made this and the pasanda and it was amazing. I've made a batch of base again and this time it's bitter - any help please?
Dan Toombs says
I can only think this is down to the dry ingredients you used, maybe some were coming to the end of their life. Always use the freshest ingredients you can get. Garlic also turns bitter if you burn it so could be that too.
Dan
jonnytas says
Just wondering. Could the curry base itself be dehydrated, powdered and then re-hydrated later (for cycle touring or backpacking)
ps. love your pages. Cheers, J.
Dan Toombs says
Thanks for your message but unfortunately I can't answer your question as I have never tried that.
Dan
jonnytas says
No worries mate. I may have a go myself and will let you know. Cheers, J.
Rachel says
I've dehydrated a lot of homecooked meals for backpacking, and this recipe should dehydrate extremely well. The only ingredient you need to be mindful of is the oil, because oil doesn't dehydrate and it can develop a rancid flavor as heat and light cause it to oxidize, but you'll be skimming nearly all the oil off the top towards the end of the cooking, so in this instance I don't think you need to worry. And if you won't be using it for a while, storing the dehydrated sauce in the freezer until your trip should help it keep longer.
nunu says
@jonnytas, Dan has a recipe for curry base using dried vegetables elsewhere on this site. I've used the quantities of vegetables and spices in his low fat base recipe and dehydrated them and then ground them to a powder and use 1/4 cup powder with 1 cup water to make 300ml of base sauce.
ian finch says
can this sauce be done in a pressure cooker?
Dan Toombs says
Yes, you can definitely make it in a pressure cooker.
Thanks
Dan
Krista Ash says
Hey Adam,
Just wondering how long would I be able to store your base curry sauce in the freezer before it begins to go off?
Also i'm loving your books so far!
From Krista
Dan Toombs says
Hi
I am pleased you are loving my books. I would estimate you could keep the base sauce for up to 6 months in the freezer but I have also stored it for longer and it has been fine.
Thanks very much.
Dan
Robin Wade says
Hi Dan , my mother used to make Curry from scratch until she discovered Bolst Vindaloo curry powder. How would I incorporate this fabulous powder into the base curry sauce you make??
Dan Toombs says
Thank you but I don't know that brand so could not advise how to use it. I would say use it in my vinadloo recipe to add flavour and not to the actual base sauce which is meant to be bland until you adapt it to each individual curry.
Dan
Dr R.A.Plimer says
Great tips for curries - unfortunately I am heavily allergic to rapeseed oil so other oils can be used…?
Dan Toombs says
Just use any other cooking oil of your choice.
Thanks
Dan
Maggie says
I know it won't be the same but (I have a back problem so I can't stand for long) do you think I could make this by just putting everything in a 6ltr slow cooker and cook on low for a few hours, and then blend.
Dan Toombs says
Yes you could definitely do that.
Thanks
Dan
Tracy says
@Maggie, I'm so glad you asked this question as I had never thought to do it this way but I definitely will give it a go, you're a genius! Thank you :-). Hope your back improves soon.
Rab says
I've made this a couple of times in my 9 in 1 Ninja now, pressure cooking for 15 mins then 10 mins.
After making, I've made your Chasni and Korma, even your onion chutney.
Everything has been absolutely brilliant, and freezes well.
Thank you.
Dan Toombs says
That is fantastic! Thanks very much for letting me know.
Dan
Dean says
@Dan Toombs,
Hi Dan, just done your base sauce recipe, was a bit disappointed at first as it didn’t simmer down so the taste wasn’t great but when it did, wow!! Thank you so much ☺️
Dan Toombs says
Great it worked in the end.
Thanks very much.
Dan
Mike says
Hi Dan thanks for this amazing recipe for base sauce I have made it once before & used it successfully in a couple of your curry recipes. Was wondering whether it could be done in the instant pot & if so do you have any instructions & timings please? I have an 8 quart ip duo.
Thanks Mike
Dan Toombs says
I wrote this post a few years ago and it needs updating a bit but should give you a good idea.
Thanks very much
Dan
https://greatcurryrecipes.net/2016/04/14/pressure-king-pro-review-base-curry-sauce/
Christy says
I made this but i fried the onion in the oil. I now see it doesn't say to do that, but then, whats the point of all the oil? Your other base recipe (which looks the same only smaller measurements) does say to fry the onions - so is this a mistake or is boiling it all sufficient? The base sauce was indeed excellentand I will be making batches for future curries.
Dan Toombs says
You can save the oil to use in other curries as it has a lot of flavour. Boiling the onions works fine but for that extra bit of flavour you can fry them off first.
Thanks
Dan
Damian says
Hi! Looking forward to this making the difference to my efforts, together with your recipes in general. 1 quick question:
Recipe shows 'rapeseed oil*'
What does the asterisk denote? Ghee maybe?
Apologies if I've missed it on the page.
Dan Toombs says
I think it is just a typo. you can use ghee and they used to in the old days but it’s quite expensive. You can make it with little or no oil but I am trying to make it as authentic as possible.
thanks
Dan
Susanna says
I make this up, and can the sauce in pint jars so it is shelf stable. Then I just grab a jar when I am making Indian. Great recipe!
Dan Toombs says
Sounds great, thanks for letting me know.
Dan
Squirrelmummy says
Does it improve the flavour if you fry the onions first please?
Dan Toombs says
There is no need to do that as all the flavour will come from the individual curry ingredients. The base sauce is meant to be bland to use as a base in your various curries.
Thanks
Dan
mark says
What is the point of that large quantity of oil if you're not frying the vegetables before boiling them? And if you can skim it off at the end? How different would this be if I just boiled the vegetables with less or no oil?
Dan Toombs says
The oil just adds another dimension of flavour. You could reduce or even omit the oil but the base sauce would lose something I think. Even though you skim it off at the end, the oil has still imparted its flavour into the sauce.
Thanks very much.
Dan
J says
Hey - thanks for all the great recipes! Is the 1 Tbsp fenugreek supposed to be the seeds, or the leaves? TIA!
Dan Toombs says
It’s the leaves.
Thanks
Dan
J says
@Dan Toombs, Thanks so much I really appreciate it.
Paula Mccann says
Hi can you use white Cabbage or is it green you are supposed to use
Thanks
Dan Toombs says
It doesn’t make too much difference, use whatever you have on hand.
Thanks
Dan
Peter says
Enjoying working my way through your book. Exactly what I was looking for and delivering some absolutely amazing results.
I was wondering if I use a frozen gravy to make a curry am I then able to freeze that curry?? Big thanks.
Dan Toombs says
Yes I think you’d be ok with that. I’ve done it before and it tasted good.
Thanks
Dan
RP says
Hi Dan,
do you simmer with the lid on or off?
Many thanks - first time on your website - loving it 🙂
RP says
Hi again Dan, this is a note to myself - read the instructions properly in the first place as you state clearly that it has to be covered while simmering - apologies 🙂
Dan Toombs says
No worries, thank you.
Dan