How to Make a Basic Indian Gravy

Many Indian dishes that are served with gravy share their basic ingredients. This gravy recipe is a great one to make in multiple batches and freeze for use later. Add the yogurt for a creamier gravy. You can add meat and vegetables to the gravy for a quick, easy meal.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Tomatoes, quartered
• Yellow onions, peeled and quartered
• Garlic paste
• Ginger paste
• Coriander powder
• Cumin
• Red chili powder
• Turmeric powder
• Yogurt, optional
• Cooking oil

1. Place the onion and tomato pieces in a food processor. Add enough water and process the onion and tomato to a fine paste.
2. Heat the oil in a heavy skillet over a medium flame. Add the tomatoe-onion paste and fry for about 5 minutes.
3. Add garlic paste and ginger paste to the skillet. Continue frying for another 2 minutes.
4. Add the powdered spices to the pan. Adjust the seasonings as desired. Add less chili powder for a less spicy gravy. Continue frying until the oil begins to separate from the masala. Stir in the yogurt.
5. Turn off the flame. Let the paste cool completely in the pan. Use it immediately or store in a covered, airtight container. Label the container with the date and contents information and freeze.

Tips & Warnings

• For a thinner gravy, thinly slice the onions and tomatoes instead of grinding them to a paste.