Type:
Veg
Serves:
2
Prep. Time:
10 minutes
Cooking Time:
30 - 45 minutes
All Purpose Gravy
“All Purpose Gravy” (base curry masala) – the kind used in Indian cooking, especially in restaurants, as a foundation for multiple dishes (veg & non-veg). This is often called Hotel Style Base Gravy or Mother Curry, and it saves a ton of time – you just add the key ingredient (paneer, chicken, veg, eggs, etc.) plus finishing spices, and your curry is ready.
Ingredients:
Oil (2 tbsp)
Cinnamon (12 sticks)
Cardamom (9 to 10)
Black Pepper (1 tsp)
Cloves (1 tsp)
Cumin (1 tsp)
Bay Leaf (2)
Curry Leaves (8 to 10)
Garlic (18 to 20)
Ginger (10 gms)
Green Chilli (4 to 5)
Onion Slices (4 to 5)
Cashew (15 to 18; soaked for 15 mins)
Red Chillies (2; soaked for 15 mins)
Tomato (3 to 4)
Coriander Leaves
Hing (1 tsp)
Turmeric (1 tsp)
Red Chilli Powder (2 tbsp)
Cumin and Coriander powder (1 tsp)
Garam Masala (1 tsp)
Salt (as per taste)
Steps:
Part 1: Preparing the Base
Heat 2 tablespoons of oil in a preheated pan.
Add the following spices:
Cinnamon
Green cardamom
Black pepper
Cloves
Cumin
2 bay leaves
Mix well
Add curry leaves, garlic, ginger, and green chilies.
Cook for 2-3 minutes.
Add 4-5 medium-sized sliced onions and cook until golden brown.
Add 15-18 cashews and cook for about 2 minutes.
Add 2 red chilies pre-soaked in water.
Add 3-4 medium-sized chopped tomatoes.
Mix well, cover, and cook for about 15 minutes.
Remove the lid, give it a quick mix, and add coriander.
Mix well, let it cool down, and make it into a smooth paste.
Part 2: Making the Curry
Take about 2 teaspoons of oil in a preheated pan.
Add asafoetida (hing), turmeric, red chili powder, coriander, and cumin powder, and garam masala.
Mix well.
Add the prepared mixture to the pan.
Add salt to taste and mix well.
Cover and cook for 15-20 minutes.
Give it a quick mix.
The all-purpose curry is now ready.