This base curry gravy recipe gets excellent results!
This is now my 'go to' recipe for base curry gravy these days. It is lighter than the base curry gravy in my first two cookbooks as only a little oil is used. How much oil you use, however is completely down to you.
Try this base curry gravy in any of my curry house curry recipes. I have given a good list below. You might also like to try it in my new low calorie chicken jalfrezi or low calorie chicken Ceylon.
I don't want you to think of this base curry gravy as the diet option though. It might be lighter but is not lacking in flavour!
Why make a base curry gravy?
At curry houses up and down the UK, base curry sauces are used so that the chefs can cook and plate their curries quickly. The base curry gravy is what gives curry house style curries their famous flavours and textures.
The base gravy is quite bland. It has to be as it is used as a base in everything from the mildest korma to the spiciest phal. It is essentially a smooth onion stock with a few other veggies and spices thrown into the mix.
So you wouldn't eat it on its own. This base gravy is to be used to make curry house style takeaway food at home.
Once you've made the base curry gravy, you can whip up your favourite Indian restaurant curries in minutes.
Make this recipe your own...
This is a curry house style base sauce with, as mentioned above very little flavour. It does taste good but the magic happens when you used it to make the different curries.
That said, if you are only going to be using the base gravy for yourself and family, there is no reason why you can't spice it up some.
Getting the flavour right for you.
Base sauces usually don't have spicy or strong flavoured ingredients in them. Herbs like coriander (cilantro) for example as many people don't like the strong flavour. If you do, go ahead and throw some in.
No, the base curry gravy isn't at all spicy or it couldn't be used in mild curries. If you like spicy curries, however go ahead and throw in some chillies. Just don't use it to make a korma for someone who doesn't like spicy food with it.
How long does this base sauce last in the fridge?
You can store the sauce in the fridge for about 3 days, covered tightly.
Can you freeze base gravy?
Yes! Make it and freeze it. Your base curry gravy will be great to have on hand for that last minute curry craving!
I recommend freezing it in portions that are convenient for what you want to cook. Generally speaking, you will need about 250ml (1 cup) of base sauce per person you are serving.
Here are a few famous curries you can make with this base curry gravy:
Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
New Low Calorie Base Sauce
Ingredients
- 1kg (about 7) brown onions
- 2 tbsp rapeseed oil
- 1/2 teaspoon salt
- 1 litre water
- 100g carrots, peeled and chopped
- 60g cabbage, chopped
- 50g red pepper, deseeded and diced
- 50g green pepper, deseeded and diced
- 8 cloves garlic
- 1 x 5cm (2”) ginger – peeled and roughly chopped
- 200g tin chopped tomatoes
- 1 1/2 tbsp garam masala
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 1 tbsp ground fenugreek
- 1/2 ttbsp turmeric
Instructions
- Finely slice the onions by hand or with a food processor. Heat the oil in a large stockpot. When hot add the sliced onions and stir them well until evenly coated with the hot oil. Continue to stir for about five minutes until soft and fragrant and then add all of the remaining ingredients up to the chopped tomatoes.
- Add about a litre of water, cover the pot and allow to simmer over medium heat for about an hour. The vegetables will become soft in the stock and it should also reduce by about half. add the ground spices and simmer for a futher 5 minutes.
- Using a stick blender or countertop blender, blend until very smooth. You shouldn’t see any chunks!
- If you are thinking about freezing any of the stock, this is the perfect time to do so. Freezing the thick sauce like this will save freezer space. To use in your curries, you need to stir in enough water or stock until it is the same consistency as full fat milk. So very runny! This base stock will keep in the fridge for about a week and it can be frozen for up to four months.
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Steve Dent says
Nice one Dan,look forward to making this new base
BTW, in the written instructions there is no mention of the addition of the toms and spices
Best regards
Steve
Dan Toombs says
Thanks very much Steve. All fixed now.:-)
Thanks,
Dan
Mary Knights says
Hi wonderful recipes but when do you add the spices thankyou
Dan Toombs says
Thanks Mary - Thanks for noticing. All fixed now.
Cheers,
Dan
Lee Manvell says
Hi, I have really enjoyed the meals I have made using your base sauce but I have one question. For the pre cooked meat recipe do you keep the meat and bin the liquid? Or does the liquid have a use too?
Dan Toombs says
Hi Lee
Thanks you. Don't bin that liquid! There is a lot of flavour in it. It can be used instead of or with water to make the base sauce. You could also reduce it right down and freeze it in ice cube trays for the best stock cubes you will ever use.
Thanks,
Dan
Tandoori timmy says
Great looking recipe Dan looking forward to making n tasting that tomorrow
Damn gotta go n get some more cabbage 🥬
Very grateful for the early heads up on the recipe
Dan Toombs says
Hi Tim!
Thank you very much. Hope you enjoy the new recipe.
Dan
Laura B says
I have made a few batches now of your regular base curry and I've made mostly chicken dhansak, tikka masala and jalfrezi. One of these days, I"ll try some of the other recipes. I just finished the last of my base curry today, so am looking forward to trying the lower fat version,. I must admit, though, I usually put in less oil/butter than asked for anyway.
Dan Toombs says
Great to hear Laura! Hope you enjoy the new lighter recipe. I'm using it all the time now.
Thanks,
Dan
steve says
you are just excellent keep it going love it thanks
Dan Toombs says
Hi Steve
Thank you very much for that. I'm really happy you are enjoying the recipes.
Cheers,
Dan
Andy says
Hi Dan.
Looking forward to the veggie book, great to have the trilogy!
Low calorie book, will be great! For men losing weight, the slimming world diet is great, just wonder if you could work with them to get some great recipes?
Still loving your books, tweets and all.
Andy.
Dan Toombs says
Hi Andy
That's a difficult one. I would love to but I've heard it is difficult to get in there. Perhaps they will read a few of my posts and want to work together. I'm up for it!
Thanks,
Dan
Russ says
Hey Dan,
I’m looking forward to trying this base sauce fairly soon.
Just thought I’d mention that in the past I’ve destroyed two stick blenders due to not allowing the mixture to cool sufficiently before blending, resulting in them overheating. They weren’t particularly expensive stick blenders, but thought it worth mentioning.
Cheers
Russ
Dan Toombs says
Hi Russ
Thanks for letting me know. I haven't had that problem because I usually let mine cool. I make it in the morning and blend in the evening. I'm sure that info will be appreciated by others. Thank you!
Dan
jon baker says
Hi, Done a few of your recipes so far and loved them all! Cannot wait to try this low cal base sauce I have just made. It smells delicious!
Dan Toombs says
Great to hear Jon. Thank you.
Dan
WILL says
HI Dan, I like to make the masala recipe for a crowd is it ok to double or even treble the Ingredients
Dan Toombs says
Hi Will
Sure is. Chefs at curry houses do it all the time especially when a lot of the same dish are ordered.
Thanks
Dan
Dave says
Hi Dan
I’ve tried your regular base recipe and the whole family love the results, really looking forward to trying the low calorie version. I don’t suppose you have tried making it in a pressure cooker by any chance I’m hoping to reduce cooking time and also not burn it in process.
Thanks
Dave
Dan Toombs says
Hi Dave - I have with one of the new countertop pressure cookers. Really easy and works fast and well. I haven't tried it with one of the pressure cookers that goes on the hob.
Thanks,
Dan
Nunu says
How long did you cook it in the pressure cooker?
Dan Toombs says
Hi Nunu
I use one of the new countertop pressure cookers. I usually set it to stew and cook for about 25 minutes.
Thanks,
Dan
Nunu says
I am about to make this but I have a question about measurements. When one of your other recipes calls for say 300ml of base, does that mean 300ml of the concentrated base plus water or 300ml after stirring in enough water to make it like full milk?
Dan Toombs says
Hi Nunu
You add the diluted sauce to the curries. So add the water or stock until it is about the same consistency as full fat milk. Then add it to the curry.
Thanks,
Dan
john says
HI Dam,
just bought your book and am going to try a few recipes. Can the base sauce be done in a slow cooker? if so then how long to put it on for?
Dan Toombs says
Hi John
Thanks for your questions. I have never made it in a slow cooker but the answer is definitely yes. I'm not sure how long but as long as the veggies are good and soft, it will be fine to blend.
Thanks,
Dan
Joe says
Hi
Been using the large batch recipe for a while now and it is great. And I am going to try the healthier one however I have One question though
The large batch says to use 250 ml of vegetable oil but this recipe is only 2 tbsp of rapeseed oil
Is this correct? Or is it because of the type of oil?
Dan Toombs says
Hi Joe
Thanks for getting in touch. Traditionally, the base sauce, like in my book is made with a lot of oil. The oil is often just stirred back in which is why takeaway curries are sometimes very oily. Most chefs these days skim the oil and use it as seasoned oil for their curries. This recipe is my new low fat version. Oil does make cooking easier but you don't need a lot. In fact, this recipe will get you almost identical results. One thing oil does is reduce the aroma in your kitchen while cooking. So cooking the base with less oil will make your kitchen smell of curry a bit longer.
Hope this helps,
Dan
Ted says
Hi Dan,
I’m late to the party, but wanted to try your low fat version as I find the usual ones to contain too much oil or cream.
And I must say this one is great, probably one of the better one’s I’ve made lately and even my partner thought so.
I used it in your low fat chicken tikka masala, end result was fantastic, so thanks again.
Dan Toombs says
Great to hear.
Thanks very much.
Dan
Lu says
These looks great even for a eat of its own! ( I admit that when I'm making vegetable puree always I put curry powder...)
Dan Toombs says
Thanks very much.
Dan
Niall says
hi, has anyone worked out the nutritional information on this? thanks
Dan Toombs says
I'm afraid I don't have that information.
Thanks
Dan
Vince says
It says the yield is 3 litres, but I got just under 2 litres. I doubt that I missed anything. I even used more veg - 1.2 kg of onions, 150g peppers, 155g carrots, 75g cabbage.
Caroline Toombs says
Thanks for your message but this is not an exact science as a lot of determining factors are involved. It is a bit of trial and error so next time you could alter the recipe a bit to ensure you have enough.
Kind regards
Dan
stormykitteh says
Outrageously delicious base right here. Had a little trouble winnowing the husks from my coriander after having mortar and pestled the seeds and the fenugreek scoffed at the mortar and pestle - I resorted to my pewter pepper mill but even that was a task to obtain the required amount. Needless to say the fresh ground cumin, coriander and fenugreek made the vegie blend sing. Any tips on how to winnow the coriander and crush the fenugreek?
Loving your site as where I live in eastern NC there are no, nada, not a one decent Indian restaurant though plenty of Indians scooting around. Enough so ingredients are readily available at several Asian markets.
Needless to say most of the time, home cooking is the best cooking. Going to delve into your fish recipes with some red drum and bluefish as we pull them in.
Dan Toombs says
Thanks very much, I’m glad I’ve been of help.
Dan