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Restaurant Style Basic Gravy (1)

All-Purpose North Indian Red Gravy (1 Base for 10+ Dishes!)

This is the "Secret Master Gravy" used in restaurants. Make a big batch of this base, freeze it, and cook any North Indian curry like Paneer, Mushroom, or Baby Corn in just 5 minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5 different meals
Course: Base Gravy ., Side Dish
Cuisine: North Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 large Onions roughly chopped
  • 6 ripe Tomatoes roughly chopped
  • 10-12 Cashews soaked
  • 2 tbsp Ginger-Garlic paste
  • 2 Green Chillies
  • Whole Spices: 2 Bay leaves 1 Cinnamon stick, 3 Cardamoms, 4 Cloves.
  • 1.5 tbsp Kashmiri Red Chilli powder for color.
  • 1/2 tsp Turmeric powder.
  • 1 tbsp Coriander powder.
  • 3 tbsp Oil or Butter.
  • Salt to taste.

Method
 

Step 1: Heat 1 tbsp oil in a pan. Add onions, ginger, garlic, and green chillies. Sauté until onions turn soft and translucent.
    Step 2: Add tomatoes and soaked cashews. Cook until tomatoes are completely mushy.
      Step 3: Let the mixture cool down completely, then grind it into a very smooth paste (Add a little water if needed).
        Step 4: In a heavy-bottomed kadai, heat the remaining oil/butter. Add the whole spices (bay leaf, cinnamon, etc.).
          Step 5: Pour the ground paste into the oil. Add chilli powder, turmeric, coriander powder, and salt.
            Step 6: Cover and cook on low-medium flame for 15-20 minutes until the oil starts separating from the sides. This is the Master Gravy.
              Step 7: Let it cool and store it in an airtight container in the fridge (up to 4 days) or freezer (up to a month).

                Notes

                My Secret Tips

                • How to Use: To make a dish, just take 2 ladles of this gravy, add water/cream, and toss in your favorite veggies like Paneer, Baby Corn, or Mushroom.
                • Color Secret: Use Kashmiri Red Chilli powder to get that vibrant restaurant red color without adding artificial food colors.
                • Storage Tip: If you are freezing it, don't add cream or milk. Add them only when you are finally making the dish