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 gravies 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.
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 try to make a korma for someone who doesn’t like spicy food with it.
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

Blend until very smooth. Freeze at this point or double the volume with water or stock to use in curries.
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Ingredients
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Niall
Thursday 3rd of February 2022
hi, has anyone worked out the nutritional information on this? thanks
Dan Toombs
Friday 4th of February 2022
I'm afraid I don't have that information. Thanks Dan
Lu
Thursday 27th of January 2022
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
Friday 28th of January 2022
Thanks very much. Dan
Ted
Tuesday 9th of February 2021
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
Thursday 11th of February 2021
Great to hear. Thanks very much. Dan
Joe
Friday 22nd of February 2019
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
Tuesday 26th of February 2019
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
john
Friday 15th of February 2019
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
Tuesday 26th of February 2019
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