The Basic Indian Gravy That Goes With Any Dish!
To cook or not to cook and what? Our lives tend to revolve around this question more often than you can imagine. Yes, you can get on to Swiggy and order whatever you are craving, but you cannot really be eating out every day!
Wouldn’t it be nice if you had one gravy base, made at home and stored, so all you have to do is add the veggies and cook whatever you want? Well, this blog will help you with exactly that! Here is an all-purpose, tried, and tasted curry base to satisfy your taste buds and give you a satisfying meal at home.
The Basic Indian Gravy That Goes With Any Dish – Veg and Non-veg
- Onions – 4 – 5 Big sized- sliced
- Tomatoes – 3- 4 – roughly chopped or sliced
- Ginger – about 4 inches big – peeled and roughly chopped
- Garlic – 6-7 big cloves – roughly chopped
- Dry coconut – about 100 grams (you can use grated or chopped)
- Roasted Channa Dal – 2 Tbsp.
- Turmeric Powder – ½ Tsp
- Coriander powder- 1.5 Tbsp
- Chili Powder – 3 Tbsp
- Garam Masala – 3 Tbsp (you can also use Goda masala instead)
- Salt – as per taste
- Coriander leaves – about 1/2 cup
- Dry roast the grated or chopped coconut till it is brown and aromatic and keep it aside to cool.
- Heat oil in a pan, add the onions and fry them till they are brown. Add the chopped ginger and garlic to it and fry a little more.
- Keep it aside and let it cool down.
- In the same pan heat a little more oil and fry the tomatoes until they are soft and then add it to the onions. Allow the mixture to cool.
- Add the roasted channa dal, turmeric powder, coriander powder, chili powder, garam masala, and salt to the onions.
- Add the coriander leaves and the roasted coconut too. Grind them all with adequate water into a fine paste.
- In a deep pan, heat oil, about 2 tablespoons, and add the paste to it. Fry it for 10-15 minutes or till the oil starts separating from the mixture.
- Your curry base is ready for serving.
If you like to experiment a bit, try adding some cumin powder to the mix; about half a tablespoon should do. You can even add a paste of cashew and melon seeds to make it creamier. Soak about ¼ cup cashew and ¼ cup melon seeds in hot water for 15 minutes. Then grind it into a paste and add it to the gravy. You can use this same base for aloo mutter, paneer masala, mushroom dishes, chicken dishes, egg masala, and more.
With this homemade, all-purpose curry base, you don’t have to think about what to make every day for meals. You can store the curry base for up to a week and enjoy some hearty, restaurant-like food at home.