This is an easy and delicious restaurant style curry sauce!
Almost every British Indian curry house has it’s own curry sauce recipe.
These curry sauces are made in large batches and used as a base ingredient for many different curries.
The base sauce was developed over the years to make cooking curries faster and more economical. This secret sauce is also what gives curry house style curries their unique texture and flavour.
Making curry sauce on a larger scale.
Making the base sauce
For best results at home, you will want to make a large batch of the sauce just as they do in curry houses.
There is simply no substitute for the large batch that has been slowly cooked to perfection.
So I highly recommend taking a peak at my authentic large scale curry house sauce. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one.
This is a scaled down version which will work perfectly well for those of you who want to make an Indian takeaway style curry for four people.
The concept behind the secret base sauce
Think of the curry sauce as you would a vegetable stock. It is quite bland but when you add different spices to it you can make your favourite curries very fast.
Over the years I have tried many different recipes for curry sauce and most of them are quite similar. On my home page, you will find all the Indian restaurant classics that you can make with this simple sauce.
Although you do need to take an hour or so to make it, this base sauce recipe will save you hours in cooking time if you like your curry.
Rather than cooking a curry the more traditional and authentic way, frying onions, garlic, tomatoes etc. to make a base masala, the work it all done for you with this sauce.
Do I have to make a base sauce to get curry house quality curries?
Yes! This base sauce is one of the most important ingredients in curry house style curries.
That said, you could still make them using more traditional methods. They just won’t be the smooth curries you might be used to.
In this recipe for chicken Balti, I didn’t use a base sauce. In this recipe for chicken balti I did use a base sauce.
Both curry recipes are the same except one uses more authentic methods and one uses a base sauce.
Check out the difference in the finished curries below…
Chicken balti made without base sauce.
The chicken balti without base sauce above was still delicious. It was just different to what you would get at a Balti house restaurant.
Chicken Balti cooked with base sauce. This is by far my favourite version.
As you can see above, the Balti using a base sauce is thicker and god was it good. This thick balti is perfect for scooping up with naans.
Base sauce curries aren’t always thick though. Try some of my other curry house style recipes with base sauce below.
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As the veggies simmer, they soften making it easy for your to blend. This sauce is a must for curry house style curries.
Once the veggies have softened, blend well until very smooth. I like to use a hand held blender for this.
Can the base sauce be frozen?
Yes. It freezes really well.
When you first blend the sauce it will be quite thick. This is the perfect time to portion it out and freeze it.
To use in your curries, however, the base sauce needs to be diluted with water or stock until it is about the same consistency as full fat milk or single cream.
So get some of this secret base sauce in the freezer. You will be able to whip up a delicious curry house style curry whenever you want it.
Here are a few curry house style recipes you can use this base curry sauce in now!
Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
Once blended, you’ve got yourself a sauce that can be used in every curry, from the mildest korma to much spicier curries.
How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes
This simple curry sauce is a must when making curry house style curries.
Ingredients
- 3 tennis ball sized cooking onions – finely sliced
- 50ml vegetable oil or ghee
- 3 cloves of garlic – smashed in their skins
- 1 inch piece of ginger – finely sliced
- 1 inch carrot - peeled and chopped
- ¼ cup shredded cabbage (optional)
- ¼ red bell pepper - diced
- water
- 2 tomatoes - finely chopped
- 1 tablespoon ghee
- 1 pinch turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon ground fenugreek seeds
- 1 teaspoon smoked paprika
- Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
Instructions
- Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.
- Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.
- Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium heat in the oil.
- Allow the vegetables to fry - stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
- When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
- Finally, add the tomatoes and just enough water to cover the vegetables.
- Bring to a boil and then place the lid on the pan and turn the temperature down to low.
- Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
- After 15 minutes, remove the mixture from the heat and allow to cool slightly.
- For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
- Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
- Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.
- Use immediately or store in the fridge for up to four days.
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I made this restaurant style curry and it looks exactly like the picture.
Now I’m wondering what Herbs spices to add to it to make it suitable for what other dishes, as It’s only a base.
Cheers,
John.
Hi John – I have posted a couple of lamb and chicken restaurant style curries which you will find in those sections. They use the restaurant style curry base. In the coming weeks I will be posting a lot of new restaurant curries from vindaloo to Rogan josh. I just posted a restaurant style chicken korma. Be sure to stop back by and give them all a try. Thanks for your interest. Dan
Hi dan and good afternoon. I’ve tried this recipe twice and it looks the part and smells the part and to my family it tastes good , but to me it’s got a tin tinny taste. Now i do like my Curry’s madras or vindaloo hot and I’m not use to the plain Curry’s the wife and kids have. Do you think it’s something I’m doing or is it just me. I am following the recipe to the T but I’m sure it’s missing something. Any help would be great massive thanks in advance
Hi Danny
There really isn’t anything in the ingredients that should give you the flavour you described. Nest time, try using less fenugreek or omitting it completely. I think that might be the problem. Not everyone is a fan. Good luck.
Dan
I think I know what Danny Williams means because my wife finds the same thing. It particularly happens when using tinned chopped tomatoes. To counteract the tinny flavour, I add a little tomato ketchup.
I was really frustrated for long time with making curry pastes, as they were always either extremely bitter and/or metallic tasting… several years later, after reading many forum posts which suggested all manner of things, (from cutting out the onion root to pre-cooking the onion before blending) someone advised certain mixers have poor quality blades which react with garlic and onion.
I bought a new blender with good quality stainless steel blades, and hey-presto… the metallic taste disappeared.
Do you have a friend with a different model of blender you could use to see if you find the same thing? I’m hesitant to say that was definitely the cure, so if you have the opportunity to experiment with someone else’s I’d suggest doing that before forking out for new equipment!
Hi Dan,
Could you recommend a really good handheld/stick blender for the large batch curry base.
Lot’s to choose from, which one would you recommend.
Thanks….Pete
P.S Just bought your book to give it all a try!!
Hi Pete
Thank you very much for buying my book. I hope you enjoy the recipes. I use a Bosch stick blender and have no complaints.
Thanks,
Dan
I prefere to use the “cold” method of a pestle and mortar, works well in India so who am I to argue with their wisdom. The street vendors will tell you to always use this method when blending spices too as mechanicle “hot” methods change the flavour.
Yep
Hi Dan
Please could you add a Chicken Jalfrezi & Chicken Masala receipe for this base sauce?
Regards
Dean
Hi Dean
Thanks for your request. I have a really good Jalfrezi recipe for you which you will find here. It is a traditional Jalfrezi like what would have been served during the days of the Raj. I’m still working on a restaurant style jalfrezi which I will be publishing in the next couple of weeks.
I also have a restaurant style chicken tikka masala recipe which is really nice. You will find it here.
Let me know what you think. Hope you like them!
Dan
Hello Dan,
Ive been looking for a good base curry for a while.
Great website you have.
I’m going to try your prawn madras, vindaloo currys.
As they’re my favourites.
I was wondering though.If you have any advice or
recipe on how taking the base to a Jaipuri sauce.
Thanks again
Ally.
Has any one out there roasted onions for the larger curry Base sauce and then added the roast onion to sauce. I’m trying to save myself a big peel I’m doing curry for 30 it’s a lot of onions to peel many thanks
Hi Dan,
I’ve been on the BIR trail for more years than I care to remember – it’s become an obsession, but still eludes me. That’s part of the obsession I guess?!
I will try your base and onion paste but I have a couple of questions…will the addition of cinnamon powder work in your base? It seems to crop up in lots of BIR bases as one of the taste ‘secrets’. Also, you don’t use Dhania leaves/stalks – I always assumed this was essential?!
The final mystery surrounds Jaggery Goor. Used normally in Asian sweets, but seems to have that toffee/caramel smell and flavour my local Punjabi restaurant produces in their savoury dishes. Any thoughts please?
Thanks!
Martin
Hi, i have made the curry listed and find it very peppery. Is it tablespoons or tea spoons that should be used?
Hi Steve
Thanks for stopping by.
I do use tablespoons but please don’t think of my recipes as being carved in stone! You should amend them to your own tastes. Use teaspoons or even omit the chilli powder all together.
The most important thing is that you use the freshest ingredients you can find.
Thanks
Dan
Hi
Are the water quantities correct for this? I seem to have around 750ml left over? Otherwise some great recipes, keep up the good work!
Hi Keith
I always have some left over which I either put in the fridge or freeze for another time. The sauce freezes very well.
Dan
I meant the water to add during cooking – it says 3 pts but you only describe adding half a pint to the gingr/garlic paste and then about 2 cups/ 500ml to the cooking onion/veg mix?
I see now.
You’re right thanks. It really doesn’t make much difference though I will go fix it. To be honest, I don’t work to exact measures. Instead I go by look and taste but this needs to be fixed.
Thank you Keith for bringing this to my attention.
Dan
Many thanks – I can go ahead with my mass cook-in!
how much water it doest say thanks
Hi Linda
I’ll have to have a look at the recipe. You need just enough water to cover the fried vegetables. Thanks for noticing.
Dan
Used this as a base and added my own touch! Great inspiration!
Thank you JD! Great to hear.
Dan
I’ve been looking for this recipe and now I’ve found it! I made it last night and WOW everyone loved it. My hubby is delighted I’ve finally found a recipe that actually tastes like the restaurant sauce. The only change I made was adding some fried chilli powder and garam masala (I’d fried them in a tbsp of ghee) and added at the end. I’ve managed to keep half it back and now wonder how long it will stay in the freezer before everyone is begging me to make another!
Thank you for this, I’m going to have a go at your tandoori chicken and naan and pilau rice tomorrow.
Good luck with your healthy eating too x
Thank you very much Yvonne for your nice words. Feedback like this makes it all worthwhile.
I’m really glad you liked the recipe. Please keep in touch. I hope you’re trying my stovetop naans. My son makes them all the time and loves them. I’ve got a video on my site to show you how they look when finished.
Dan
Hi followed steps until it says add rest of spices, added all spices but then you say add turmeric with the ghee as well as the tablespoon thats been added in ad all spices cheers
Hi Andy
Thank you for bringing that to my attention. All fixed now. To be honest, I’ve been leaving the last step (The ghee/turmeric step) out lately. I hope it still all went well for you. 🙂
Hi Dan, I’m going to make this sauce over the weekend. I was wondering if I have to use Ghee? Will oil be ok? If so, would you suggest vegetable oil? Thanks, Jo
Hi Jo
You don’t have to use ghee. Vegetable oil will do the job just fine. In fact I often make the sauce without ghee. Good luck with it. Hope you like the recipe.
Dan
Hi, i really like the recipe
You said that this would be enough to make 8 curries
So you use 400ml in one curry?
Hi Rose
I usually use 400 to 700ml of sauce per curry. It really depends on how many curries you are making. I you look at the restaurant recipes section of my blog, you’ll see how much I use when making just one.
There really is no rule. The sauce is so good that you should just add it as you like. Then just adjust your seasoning and you’ve got a great BIR curry at home.
Please let me know if you have any further questions. Thank you.
Dan
Wow,that is an interesting take on Indian curries.I love the texture and the color!:-)
Making the curry sauce in advance is so much better.Once you have done it,the actual cooking of a dish is almost a joke!
Hi Fahad
Thank you very much for stopping by. I really like the sauce and it does make everything a lot easier. I have cooked ten different curries for ten different people using it. Did it all in minutes.
Thanks
Dan
Made restaurant style curry base and hubby said, “tastes just like restaurant curry sauce”, which means – excellent. Thanks so much for posting. I’m a brit. living in Minnesota and they so do not make curries like back home. Really loving your website.
Is it okay to mix restaurant rogan josh with some of the other spices from your recipe for rogan josh to impress? I wanat to add the cardamom and curry leaves to your restaurant recipe, what do you think?
Hi Kit
Thank you very much for that. I’m really glad you like my recipes.
To be honest, you can’t really go wrong if you are using top quality fresh ingredients. If you were to add curry leaves and cardamom to the recipe, I think it would taste really good and probably better. I love curry leaves.
Thanks for stopping by and commenting and please let me know if you ever have questions about my recipes.
Dan
A couple questions. How long do you think these would stay good in the freezer. Also, what is the sie of those tins. I want to make this and am quite excited to give it a try. Thanks Dan!
Hi Steve – Thanks for stopping by. I have never kept the sauces in the freezer for more than a month because I’m always using them. I see no reason why they would last for much longer – up to six months. The tins all hold 3 cups (750ml) of sauce. That is the perfect amount for most of my restaurant style curries.
Good luck with it all and be sure to ask if you have any questions. I’ve made this recipes hundreds of times now.
Dan
Made this to the letter and it turned out great. Made Tikka Masala to start with. In France at the moment so can’t get Ghee but substituted with Vegetable Oil.
Have enough left for another 6 curries.
Amazing change of texture and colour from pre-blend to blended. Looked like vegetable soup, now looks like curry (using 300W hand blender only). Thanks for the tip of scooping out and doing this in batches. I’m sure that’s the most efficient way and didn’t make a mess either 😉
Cheers!
J
Only made half the quantity as wanted to try it first…wish I’d done the whole lot! Made your chicken jalfrezi using it and it was absolutely delicious, my son took the rest and made your korma for his girlfriend which they raved about. Gonna make a full batch this week and have a bash at your tikka masala, mmm so looking forward to it!
Hi Andi
I’m really glad you like the recipes. Thanks for letting me know. The tikka masala is a real favourite around my house. Good luck with it.
Dan
Can you please confirm quantity and how many final dishes this will make? Have made bir a long time ago following bruce edwards I think(?)
Also, can your recipes be double up as I would like to make a madras for 12 people!
Thanks
Hi Daz
My recipe should make enough for about six curries for four people. It depends on how many you are making and how much sauce you prefer in each. You can double up the recipes for more people. I generally recommend using my recipes as a guide and add less or more sauce until you have the perfect curry for your tastes. Good luck with it.
Hi Dan
Going to try this at the weekend. Do you use any particular type of cabbage?
Hi Mick
I use savoy cabbage but any cabbage will do. I even used marrow instead once as it was fresh. It worked perfectly. This is really an onion sauce with some fresh veg thrown in. Good luck with it. 🙂
Really impressed with the sauce,i have been trying for years with no joy!! One problem i have is that the ghee i have used has made it too buttery and sweet,do you have any remedies for this,thanks again!!!!
Hi Neil
Really glad you like the sauce. I think if it is too butter and sweet, you could make a bit more with out the ghee. Then blend the two together. The problem could also go away when you go to make the different curries. Remember, this is just a base sauce. Adding other spices and ingredients could solve the problem. Thanks for letting me know.
Made a half batch of this today as there were only two of us for dinner – so glad we have leftovers… it was AMAZING as part of the chicken chilli garlic dish!!!
Thanks for sharing this…off to look at more recipes I can use it in!
Just made this and would like to say that after many years of cooking different curry sauces this one is the best I have found so far. Now looking forward to trying more of your recipes on this site.
Cheers Dan
Thank you very much Simon! I’m really glad you liked the recipe. Please be sure to let me know if you have any questions about my recipes.
hi dan,wondered is this base just used on its own,eg,
just add prefered meat or is this just a part of the
process.
all best paul
Thinks of the curry sauce as you would a stock. It has a nice flavour but it’s also quite boring. You just use it to make different curries by adding ingredients and the vegetables/meats of your choice.
Hi just seen your site looks good can’t wait to try hope to hear from you soon thanks.
Hi Dan, I’ve been using this base of yours for a while, adding whatever veg I have that will blend smoothly and adding more (or less) spices as fenugreek is not my favourite flavour.
I added radishes to the last batch and gave some to my daughter to try. (I’m normally not fond of radish but it works here) She emailed last night to say that she’d made a lush chicken curry!!! Now she’s going to make some base for her family with the help of my granddaughters (aged 3 and 5) . Who follow in the family footsteps of being very keen cooks.
Just thought it would be nice to let you know that your lovely recipes will be going forward a few more generations!!! That’s got to be a well deserved credit to you.
Linda
Im having trouble sourcing- fenugreek seeds here in Canada (in my area anyway) is there another name for it, or a substitute I can use? and any variation for a Balti?
Hi Gillian – There really isn’t a substitute for fenugreek. Have you tried purchasing it online? If you can’t find it, just leave it out. The flavour won’t be the same but it should still be very good.
Dan
Go to an indian spice shop & ask for methi seeds ( known as fenugreek in the west)
Hi Dan-
Just made the chicken tikka. It was very good.
Grilled the chicken first over a hot mesquite grill. Seasoned with salt and pepper. Left it juicy. That’s the way to go.
Simmered with the sauce then for about an hour. Excellent.
Made enough for left overs. Can’t wait to try the second day!
Thanks Dan,
Scott
I made a batch of your curry gravy this morning and I am pleased to say that it turned out very well. I used one portion for a chicken dhansak this evening and the rest I am going to freeze.
How long will they last in the freezer ?
Also took the plunge and bought your ebook for my Ipad. Its great to be able to refer to the recipes whilst in the kitchen.
Hi Ken
Thank you very much for buying my ebook. I hope you like it. Great to hear the sauce was a success for you. I’ve kept sauce in the freezer for up to 3 months with very little loss of flavour. I tend to make and freeze a lot for easy dinners. Have fun.
Dan
Spot on , the best base sauce ever.
Will be trying all of your recipes.
Thanks Dan, this is truley the first time I’ve found anywhere that truly appreciates the BIR curry! The Chicken Saagwala is absolutely perfect. Great work, much appreciated
Thank yo very much Joe. I’m really glad you like my recipes. Keep in touch.
Dan
I’ve been trying to replicate the restaurant taste for the last 30 years, with little success (although the curries have been delicious). I just cooked up this base, had a taste and it’s perfect. I am truly in your debt.
I will now be looking at this site for recipes.
Many thanks.
Thank you very much Keith. I’m really glad you like the recipe. Be sure to keep in touch.
Dan
Hi,
I have looked at a few of curry recipes but non of them seem to include your base sauce. Am I missing something? How can you intergrate the base sauce into the curry recipes provided. Sorry if this is a stupid question.
Hi Richard
There should be a link to my curry sauce on every BIR recipe. Here is the link. https://www.greatcurryrecipes.net/2011/06/24/how-to-make-restaurant-style-curry-sauce-for-use-in-many-different-curry-recipes/
Thanks
Dan
THANKS!
This base gravy sounds great Dan and quite a few differences from mine.I will be trying this one out.
I would like to know which all dishes can you make using the above described base gravy?
This curry base is used with most of my restaurant style curries which you’ll see listed on the right hand side of my site. Thank you very much.
Dan
Hi
I’m planning on making your recipe this weekend, just got a quick question, you mean white cabbage or green like a Savoy? And how big is a cup 🙂
Thanks
Chris
Sorry Chris if I’m answering a bit late. Any cabbage will do. A cup 250ml. I never work from exact measures though. One large handful of shredded cabbage should do the trick.
Thanks
Dan
Excellent recipe!! Made this and garlic chilli chicken. Everyone loved it 🙂
Thanks so much!
Great to hear Elaine. Thank you very much for trying my recipes. 🙂
Dan
Amazing site you got going on here. Great job.
Hi Dan,
Just been reading through your website and reviews (well done on all the positive comments!) and looking to try to make your base curry sauce and then your chicken saagwala recipe.
The only problem is I’m allergic to onions – is there a substitute for onion that you could recommend or should I just try the recipes without onion?
Thanks in advance!
Sarah
Hi Sarah
I think you should try them without the onions. It’s one of the nice things about cooking for yourself. Can you replace the onions with leeks?
Dan
Hi Dan,
I tried the curry sauce without onion or leek (allergic to both 🙁 ) and am surprised how tasty it was. I am going to make it again today for a chicken saagwala (also a lovely recipe from your site – but I will be careful to use less lemon this time!), thank you for the great recipes, will be trying more soon!
Sarah
Hi Sarah
Nice to hear the recipe worked for you even without the onion. Thank you for trying my recipes. Be sure to keep in touch!
Dan
So will this sauce work for korma,madras,masala ect. ???
Hi Cameron
Yes! You just make the sauce and then add whatever is needed to make the different curries. Check out the ‘restaurant style curries’ on my site for the for the different curries you can make.
Good luck and be sure to let me know if you have any recipe questions.
Dan
Dan, I just discovered your website and I am so excited to get cracking on these recipes – I’ve been looking for an Indian cooking site like this for ages. I’m hoping to give your base sauce and your saag a try next week and I’ll let you know how I get on!
Hi Dave. I’m happy you found my site too. Please let me know how you get on with the recipes and be sure to let me know if you have any recipe questions.
Thanks
Dan
So I finally got around to making this sauce and one of your recipes (I chose the Chicken Saagwala) and, despite me making a couple of silly mistakes during the cooking process, the curry came out beautifully! To fit me and my partner’s tastes I’ll probably up the garlic quotient next time around, but this was a definite success.
Thanks Dan – I look forward to trying more of your recipes.
So glad I found this website! looking forward to cooking your chicken tikka masala at the weekend. Can I half or quarter the ingredients to this curry sauce recipe to make a smaller portion? not a fan of freezing etc
Thanks
Yes. not problem. I do this often. Just be careful with the chilli powder if you aren’t a big fan of spicy food. Good luck and thanks.
Dan
Absolutely amazing, by far the easiest and best tasting base I’ve ever made! I’m only leaving 5 stars because I can’t leave 6 😉
Thank you very much Stephen. I really appreciate the good feedback. Please keep in touch.
Dan
Dan I have a question about the garlic and ginger paste.
Following your directions: 500ml water, 10 cloves of garlic, 2 inches of finely sliced ginger, and pulverise in a blender.
There was far too much liquid. It was like a drink. I made a second batch with much less water again very liquidy.
-Instructions state garlic smashed in skins I take it I should remove the skins??
-I also peeled the ginger I take it I should have done that also.
I’ve just watched the video of your Lamb Madras in which I saw your ginger and garlic paste and that was pastey. I’m not sure how you get that result following the above recipe.
Many thanks,
Chris.
Hi Chris
Sorry – I think you must have seen an in-between version of this recipe. The original was taken off and is now only available in my book. If you check back, a downsized online version is in its place.
You do used the skins of the garlic. It adds flavour. You really only want to add enough water (a couple drops) to make a think paste with the garlic and ginger.
The sauce is thick and not watery though it doesn’t have much flavour. I like to think of it as a stock. You add spices to it to make the curries of your choice.
Hope this helps. Please let me know if you have any further questions.
Dan I’ve now bought the book to show my support and thanks.
is it 1″ of carrot or a 1″ thick carrot?
thanks
Try doing it to taste. I use one carrot. Sometimes it’s a bit carrot other times I settle for a small carrot.
Just have fun and experiment.
Dan
Hi Dan,
After reading through the ingredients of the curry gravy base sauce, i would like to ask a quick question..
What exactly does the carrot and cabbage do? Ive never heard of either of these two ingredients in any base sauce ever before. Is it a textural reason, colour, or taste?
Thanks
Ian
Hi Ian
The carrot and cabbage just add more flavour. It’s a secret I learned from my local tandoori. Try it! I think you’ll like the result. 🙂
Dan
Hi again Dan
I will be making a batch of this sauce ready for a big family get together next week, and i`ve decided to use the carrot and cabbage, but which type of cabbage would you recommend??
Thanks again
Ian
Hi Ian – Any cabbage will do. Just use the freshest you can find. 🙂
Hi Again Dan,
Ive made the base sauce a couple of times with excellent results, but on both occasions ive omitted the cabbage. Im just a bit apprehensive as to which one to use. White cabbage is much firmer and milder than the stronger leafy dark green variety like Savoy, and then there’s the firm red cabbage. Do you have your own preference of cabbage variety or does it really not matter 1 bit. And what is the appx weight of the quarter of cabbage in grammes-ish..Thanks
It’s not really that technical Ian. Just a bit of cabbage will do and I’ve never weighed it. Usually I use the light green hard cabbage.
Cabbage is used in the curry sauce at most Bangladeshi curry houses. Pakistani curry houses tend to leave it out. Go on and give it a go. Would like to hear what you think.
Dan
Hi Dan, I put this on my facebook because it is so good,(the sauce I mean) and gave you a little plug because you helped me a lot with recipes,” this is the basic sauce for any curry sauce” I just finished making it, to make it go to http://WWW.Thecurryguycom site or google curry guy this is the secret to making Indian restaurant style curry.I tried to paste a pic of the sauce but could not.Brian
Hi Brian
I received the picture by email. Thanks for trying the recipe and for putting it on Facebook! I really appreciate it. Keep in touch!
Dan
Hi Dan, just bought your book from Amazon to add to my collection (Kris Dhillon, Julian Voigt, Dave Loyden etc). Just a quick question – when you refer to ghee in the preperation of the base do you mean vegetable ghee or butter ghee?
Thank you very much for that. Hope you like my recipes.
Dan
Hi Dan,
I tried the curry sauce recipe & I was surprised at the way it turned out! It was delicious! I plan to make this a staple in all my cooking. Are there any other variations to this sauce? Like something that would alter the taste & colour, just to provide a change from the routine?
There sure is. Thank you. I’m writing a book right now which will show several. Nothing typed to day or I would send you the recipes. 🙂 Watch my blog and there will be a few soon. Dan
Why does the base have to be bland..if it suppose to be curry sauce why can’t it taste like a curry sauce..then you would have a really tasting base without the need for any further spice…ok add some t/puree,coriander some methi,chill..but thats all you should use
I think you’ve missed the point of making the curry sauce Alex. It is a base that can be applied to many different curries from mild korma to phal.
Hi.
Is it alright to freeze sauce?
Sure is. It freezes fine.
hi dan ,i made the curry gravy yesterday but didnt add the fenugreek, would it be ok to add it to the gravy today or add it whilst im making the rest of the dish later on tonight?
A lot of people can’t find fenugreek. You can add it or leave it out. I prefer it and adding it at a later stage is fine.
Thanks
Dan
I had low expectations – it seemed too simple. But this recipe really worked, even though I didn’t have fenugreek or ginger. They will add another layer of flavour on my next attempt. Really good recipe. I’m totally impressed.
Thank you very much Annie. I’m really glad you liked it.
Dan
Just curious . why are there no chillies in the curry sauce at all . thought that would gave been top next to the onions ?
Hi Mark
A lot of people can’t take the heat. There are many curry house style curries that don’t have any chilli in them. This is a base sauce – a special vegetable stock that is used as a base. The other ingredients are added to this base to create whatever you want to make. Hope this helps.
Dan
Just made the basic curry sauce and about to try out your madras recipe.
The use of smoked paprika in the base did surprise me and it does tend to dominate the final flavour. No doubt normal paprika would suffice but the original recipe still looks promising.
Should it be more soup-like and reduced down to create the final dish though?
Hi Paul
Soup-like is fine. If too thick for your liking just add a little more water. Regular paprika will do fine but a lot of chefs use smoked paprika to give it a tandoori flavour. Hope this helps.
Dan
Excellent site with some really great tips and recipes! Great read, thanks!
Thank you.
Hi Dan! I wanted to thank you so much for this recipe, it is PERFECT!!! I’m pre-cooking some chicken right now and am going to use this as a base for your Chicken Madras recipe. I’m so happy that I found your site! Thank you again!!!
Thank you very much Tara. I’m really glad you found my site too. Keep in touch.
Dan
Sorry I meant to put 4 stars – a terrific recipe and surprising he knows the ingredients that make up the sauce! Well done
Hello Dan,
I really like your recipes, I used your site’s clues as inspiration for dishes on Restaurant Day on 16th of May.
I would like to buy your eBook, but Amazon UK says it’s not possible to buy it from Poland.
Are there any other options to buy it?
Hi Jakub
Thank you for trying my recipes. I’m sorry about the book not being available in Poland. Perhaps someday. At this point I only sell through Amazon.
Thank you.
Dan
Hi Dan! thanks for the curry recipe. Can we use yogurt for thickness?
Hi Bindia
That is just a restaurant style base sauce to be used as a base for my other restaurant style curries. I wouldn’t add yogurt to the base sauce as many recipes call for it or something else to thicken the sauce.
Thanks
Dan
Hi Ash
Suggestions noted. Thank you. This recipe is similar to so many restaurants I’ve cooked in. I’ll try your suggestions too.
Thanks
Dan
I make a lot of my own curries from scratch, grinding my spices and using a authentic curry receipe book and everyone asks what my secret is! When I found this site, I was excited about making the base sauce, as our local curry house always talks about the ‘gravy’ and it’s not something I normally make, instead preferring to make each dish from scratch. So I made it tonight, along with the pre cooked chicken and then added this to make a chicken jelfrezi (also on this site). I don’t wish to be rude, but it was not nice at all and we’ve just had to throw it away, as we couldn’t eat it as it tasted processed. I have to say the actual chicken (once we scraped the sauce off, was lovely and soft, so that is a positive). I assume I must have done something wrong, because all the reviews are highly complimentary. However I have double checked the receipe and I cannot see where I made an error. Such a shame, I’m so glad most other folk think it’s great, unfortunately, for me, it’s worth the effort of making from scratch.
Hi Karen
Thanks for your feedback. It shouldn’t taste processed at all. Especially if using the freshest ingredients you can find. It will then be a fresh sauce. It is a lot different to authentic Indian cooking which I do as well. Perhaps it’s just not for you which is fine. We can’t all like everything. 🙂
Thanks
Dan
Used this base for a mattar paneer dish and it was amazing-!! Gravy flavor was just like the restaurants!
I noticed that the large batch version of this includes garam masala and green peppers, but this recipe does not. Is that intended or an oversight?
Thank you!
Hi Jordan
Thank you. That wasn’t intended or an oversight. My recipes change all the time. You could certainly add garam masal and green peppers to this recipe.
Cheers
Dan
Hi there! I’m very happy to find this recipe, I tried korma in NZ few years ago, but I moved back to Argentina, where Indian food is nothing more than a myth, I ‘ve been trying to find for a recipe similar to the takeaway curries I tried there, but I haven’t been very lucky. This recipe ,however, looks really promising since it contains all the ingredients I knew it had, so I’ll try it. Regarding the recipe, I was wondering if I can replace the ghee with butter, and if adding fresh coriander would be a good idea or it if it would hide the rest of the flavours. Finally, I would like to ask you for a good “naan bread” recipe. Thank you very much in advance and I’ll let you know how the dish go!
Cecilia.
Hi Cecilia
You could definitely use butter or better – clarified butter. I see no reason why you couldn’t add coriander but remember, the curry base sauce is quite bland. It tastes good but is used as a stock. The real flavour comes when you make the individual curries with it. I have quite a few naan recipes on the site. Just type naan into the search and choose one.
Thank you very much for stopping by.
Dan
I made the curry sauce and thought I was going to be able to use it for chicken but didn’t read the instructions properly, as it was only the Base for a sauce but I will read all the instructions the next time I make it.
Hi Christina
That sauce is the secret ingredients in so many curries. I have a more recent and up to date recipe for the sauce on my home page.
Thanks,
Dan
Confusing you say fry the veg in the ghee , then,after on you say add the turmeric to the ghee , so do you need more than the 50ml ? Or do you use half for frying which doesn’t seem enough to keep it from burning or sticking and half for the turmeric bit at the end ? Or do you need the 50ml for originally frying and then more for the turmeric bit ?
Hi Nicci
This is an old recipe. One of the first I posted. Try this one https://www.greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Thanks,
Dan
I’ve noticed that the recipe for the large batch of the base sauce contains garam masala whereas the the small batch doesn’t. Is there any particular reason for this? I’m looking forward to trying these recipes, but since I’ve never made a curry in my life, I’d like to try making just a small batch first before moving on to the industrial style quantities!
Thanks in advance!
Hi Mal
Thank you for stopping by. There is no reason why you couldn’t add a little garam masala to the small batch. I just through it together and it worked well as is but garam masala will probably improve the flavour.
Thanks,
Dan
Hi Dan, made this a year or so ago, was amazing !! just wondering do you add chopped tomatoes to the smaller batch sauce? Also I think last time celeriac was on the list of ingredients is that still needed? Many thanks Gary.
Hi Gary
I’ve never used or seen celeriac used but it does sound good. Some chefs only use onions and nothing else, where others like to add a few more veggies. There is no real rule as the base sauce is light on flavour and has that classic BIR texture. Sometimes I add tomatoes to my smaller batch but when I do, it is usually only one or two. You can always add more tomato sauce to the individual curries if needed for colour or flavour.
Cheers,
Dan
Hi Dan, opened the book today have gone about the small batch base curry sauce butt using the version in the book and not the one posted on this site. No pressure cooker involved so followed the large batch method! I only used a litre of water because it seemed a little to ‘wet’, cooked according to timings and the sauce has come out ‘korma’ cloutr but is quite runny and a little taste less!
Have a messed up? (I appreciate it just a base).
Hi Craig
Thanks for getting in touch. The base sauce is quite yellowish and also has very little flavour. Just like in a French restaurant kitchen, where there will almost always be chicken and veal stocks on the go to cook into sauces, the Indian base sauce does the same. The magic happens when you add it to the different curries with all the other ingredients and spices. It is quite runny too. You cook over medium high to high heat so it reduces quickly. It really isn’t to be eaten on its own. Hope this helps and thank you very much for purchasing my book.
Dan
Is the gravy to replace where it asks for onion, garlic, ginger and tomatoes in a recipe?
Hi Robin
That’s right. The gravy is essentially just a smooth version of an authentic Indian base masala.
Thanks,
Dan
Hello Dan, your sauce is just simmering on my stove and I cant wait to use it for tonights chicken Korma.
I have also ordered your book today 🙂 I actually lived in India for 10 years and thought I had lots of experience with Indian cooking. And now I discovered the british Indian Curries and want to learn them all. You are the greatest teacher!
Thanks a lot for all your
Greetings from Germany
Michael
Thank you very much Michael! Much appreciated. Thank you for purchasing my cookbook. I hope you enjoy the recipes. Many are a lot different to authentic Indian curries but I love them. 🙂
thanks,
Dan
Thank you, thank you! First off, I’ve never been to India or the UK but there is an Indian Restaurant here in NE USA that my husband and I loooove. The problem is we moved and the restaurant is 45 minutes away from us. It’s worth the hike, but with six kids it doesn’t happen often. So we tried to find something like it where we live now and could not find ANYTHING. And we couldn’t understand why. I’ve tried many Indian curry recipes at home and could not duplicate what we love about that restaurant and then I made your curry base. I combined your tikka masala recipe but with paneer instead of chicken and added huge chunks of bell peppers AND IT WAS IT!! We were ecstatic. We’ve been searching for this for years now and could not believe we actually found it. I am thinking that maybe our beloved Indian Restaurant is more akin to this style of cooking Indian, which is why we couldn’t find it elsewhere. Thanks again!
Thank you so much Jess. Great to hear. Much appreciated. 🙂
Dan
HI Dan,
Could this Base sauce be made in a pressure cooker to reduce the cooking time or at least initially to soften and cook the veg, if so what timings would be recommended
Thank you Dave
Hi Dave – I have a pressure cooker recipe for the sauce in my cookbook “The Curry Guy”. I use a countertop pressure cooker on stew for about 30 minutes. Hope this helps.
Dan
Making this again the small batch of your curry sauce- (I do add a bit of chilli powder in to mine too as we like it hot and we grow our own chillies) just cooking it smells lovely. I freeze what I don’t need.. So happy to have found your site. Have made your stove top naans too reducing the batch but they freeze fine too. It’s got a great choice of recipes to choose from.
Hi Beverley
Thank you. Great to hear you are enjoying the recipes. Much appreciated.
Dan
Hi Dan, I am making the large batch base curry sauce from your hard back book. I wonder if you could help me. I followed your recipe to the T. firstly can I just confirm that it’s 750ml of rapeseed oil that I’m adding to the recipe as on the Internet I read a copy of your recipe on another website and it used only 75ml…..secondly, when you get to the end and ready for blending it says I should have about 3 litres of sauce, when I’m still at 6 litres, did I not reduce it enough? As I said I followed the ingredients and timings to the minute…..
Thank you in advance,
Sophie
Hi Sophie
Thanks for getting in touch. The amount of oil (for the large batch) is correct. You want to skim the oil at the end and use it to cook your curries. This is seasoned oil and a lot better than plain oil. I don’t use that much in the pressure cooker version because the oil doesn’t rise to the top as well. You will end up with 3 litres of base sauce before you dilute it. Then you will have about six litres. Your base sauce should be thin, just thicker than water. It thickens quickly when cooked over high heat when you make your curries.
Thanks,
Dan
Hi
There is a tablespoon of garamasala in the large batch of curry sauce but none in the small recipe?( all other spices are scaled down to teaspoons))?
Approx how many mls should the small batch provide?
Many thanks
Hi Alison
Those are actually two different recipes. My favourite is the large batch. I have seen chefs make the base sauce with nothing more than onions, water and oil. The real magic happens when you use the base with other ingredients to make the curries.
Thanks,
Dan
Can’t believe I’ve been so late to the party discovering this site! I love cooking ‘authentic’ curries but was missing the curry house hit – hurrah! For anyone else looking at the base sauce, DO watch as a minimum the end of the video as this shows how much you need to water it down – so don’t just cook and blend the base sauce, then immediately add say 750ml of that to the madras (or other) recipe, it’s 750ml of the watered down sauce that you’re adding. My base sauce made 4x 750ml watered down batches. Thank you Dan! Have now downloaded the app.
Great to hear Katy. Thank you very much. I’m really happy you like the recipe.
Thanks,
Dan
Hi Dan
I watched you making the dhansak and then made your curry base. I completely messed up as mixed up as cooked turmeric with oil for the base etc etc. Actually, quite a few mistakes however it tastes good but is very thick. Do I add water before freezing the base sauce or just before adding it to a curry recipe once defrosted?
I have read all the reviews and questions which has helped a lot as some of your method wasn’t crystal clear but think your recipes look great and I have also ordered your light book from Amazon and can’t wait for it to arrive.
Also, my daughter is a veggie so do I cook the veg first or put them into the dhansak sauce raw?
Hi Jacqui
Thank you very much. I hope you enjoy the new book. I usually freeze my base sauce before adding water. This saves freezer space, of which I have very little. When you add the base sauce to a curry, it needs to be diluted. Don’t worry too much about exact measures as it just isn’t that style of cooking. Add water or stock until the thick sauce is about the same consistency as full fat milk. If adding vegetable, I usually add them raw. You can par cook them but it doesn’t take long to cook the veggies in the hot sauce. Hope this helps.
Dan