REAL INDIAN RESTAURANT BASE GRAVY RECIPE | AWARD-WINNING RESTAURANTEUR & CHEF | 45-YEARS EXPERIENCE

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess with fewer calories.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Ginger paste saves time while fresh ginger adds robust flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without the heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is more accessible and versatile.

Heat 1 cup vegetable oil in a large pot over high heat.

Add 15 ml punch prawn, one large piece of cinnamon, a few cloves, some black pepper, Bangladeshi bay leaf, and some cardamom to the oil; roast the whole spices.

Add 1 tablespoon ginger and 1 tablespoon garlic to the pot; sauté until fragrant.

Add 3 large chopped onions and 1 large capsicum to the pot; season with 1 tablespoon salt and cook without water for caramelization.

Cover the pot with a lid to retain moisture while cooking the onions for about 10 minutes, stirring occasionally.

After 10 minutes, check the onions; they should be caramelized.

Add 1 cup chopped tomatoes, 1/2 cup blended tomatoes, and 2 large fresh tomatoes to the pot; cook for about 20 minutes over medium heat until softened.

After 20 minutes, blend the mixture until smooth using a blender.

In a separate pan, heat 1/2 cup vegetable oil for the tarka.

Add 1/2 teaspoon turmeric, 1/2 tablespoon coriander, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon chili to the hot oil; mix well.

Add 2 teaspoons mixed curry powder and 1/2 teaspoon garam masala to the spices; mix and roast for 2-3 minutes on low heat until fragrant.

Add 1/2 cup tomato puree to the roasted spices; mix well to prevent burning.

Add the blended onion-tomato mixture back into the saucepan; mix thoroughly.

Add 1 cup plain yogurt and stir quickly to prevent the yogurt from splitting.

Add 1/2 cup cashew nut powder to the gravy; mix well.

If the gravy is too thick, add water to thin it down as needed.

Cooking Techniques

Equipment Needed

Spice Level: