Jul 20, 2020 Apr 21, 2024 by [Archana Potdar] · This post may contain affiliate links · 42 Comments

Onion and Tomato Curry Base Recipe

Making curry is more simple and faster with a homemade curry base. The added benefit is a healthy meal as delicious as the takeaway curry.

Curry base a simple freezer friendly gravy base

This onion and tomato curry base in the typically North Indian Style. The same curry base you can use to make your curry with vegetables, korma or paneer gravy in a jiffy. Use it to make delicious meat curries too! So what are you waiting for?

Make a big batch and freeze it. When you need it, thaw and use it. How to make the Curry Base? Read on.

Jump to:

So what is curry?
How does making a curry base in advance help?
Ingredients
Method
Protips
How do I store my curry base?
Onion and Tomato Curry Base Recipe

So what is curry?

That is another post I can go on and on about it.

Simply put curry is a complex sauce, a gravy.
A memorable Curry has a rich and flavourful sauce. The spices and herbs complement each other and create a flavourful blend.
One of the most thrilling experiences is making Indian curry. A slight alteration in everyday pantry ingredients changes the curry magically.

Why I am talking about Curry and making a Curry Base?

Today is Monday and I am part of FoodieMonday Bloghop. Today we as a group will come up with something unique yet again. Well yes, Dear Reader today we are talking about curry as #256DesiBaseCurry.

Our hostess this week is Preethi, she blogs at Preethi's Cuisine. Her recipes are simple yet tasty and easy to make check her Pickle Spiced Beetroot Raita. After all, being a busy working woman is no excuse that an Indian woman from cooking every day. The family may be okay but it is the lady who feels guilty.

Preethi, I believe, needs some help to get some delicious curries quickly and easily. The gravy must be an easy and tasty way to batch make the curry paste and use it on the day you are using them. Of course, there should not be any compromise in taste. You are dealing with a food blogger's family. We have created discerning palates that can tell the use of one extra bit of cinnamon.

So these curry bases are something anyone man or woman can make and deep freeze. When you need a gravy remove a block, thaw and use. That is the simple idea I have been using for some time now.

How does making a curry base in advance help?

I made the curry base on Thursday took me a cool 40 minutes. On Friday making my Bhindi aur Paneer Masala was so easy. The recipe which takes about 90 minutes from start to end was ready in 20 minutes.

Ingredients

The heart of curry in India is the ingredients, the treatment of the ingredients and the variety of ingredients. This list may seem endless here but you will have them in your pantry.

The basic is as usual oil, onion, garlic and ginger.
The flavouring spices generally are (there are more I will myself use some things I have not listed here so you can imagine experienced cooks and Chefs).
- cardamom,
- cinnamon,
- cloves,
- coriander seeds,
- cumin seeds,
- fennel seeds,
- fenugreek seeds,
- mustard seed,
- black pepper
- red chilli powder
- and turmeric.
Depending on the dish and region the cook may include
- curry leaves,
- nutmeg, mace,
- poppy seed,
- star anise,
- bay leaves etc.

What is the famous curry powder that is available commercially?

The Indians have no such thing as curry powder.

Curry powder sold in the markets is what the British adopted. Spice powders are more intricate and depend on the region, dish and preferences.

Masala we use in India is a spice mixture that can be dry or wet. The dry masala has an advantage you can store and use it for longer periods. Depending on where you are buying your masala you will call a dry powder podi down south. In Karnataka it's called pudi, in Maharashtra pud.

Curry base for easy homemade gravies — Gravy Base for Quick Gravies

So is it possible to classify curry bases?

You can broadly put your curry bases in these buckets.

A Tomato-based curry base typically with yogurt and whole spices. A makhani gravy. examples are Matar Paneer, Matar Makhani, Gobi Massulam, and Bibbe in Makhani Gravy.
A boiled onion curry base example Methi Malai Mattar
A tomato-onion curry base example is Langarwale Aloo Gobhi, Lauki ke Kofte, Chole Masala
Coconut-based curry base example Vegetable Stew, Goan Cuisine Goan Feijoada Alsande and Soya Chunks (Vegetarian), Alsande cho Tonak, Alsande Usal
Tomato and tamarind base examples are Sambhar, Saar or Rasam.

These following are also curry bases and are generally made at home.

Then there are lentils-based curry example Palak Kuttu, Khatte Masoor dal.
Some are with leafy vegetables and dal example Sai Bhaji, and Muddi Pallya.
Then we have yoghurt-based ones Kadhi to name a few.

The list can be very long. There are some I have never heard of and suddenly someone springs it on me!

Ingredients

To make your curry base with tomatoes and onions you will need

Onions: I use red onions you can use white ones too.
Tomatoes: Ripe tomatoes, red ones are the best they are what give the curry base colour and flavour.
Oil: I have today use groundnut oil but you can use any refined oil like sunflower or rice bran.
Garlic: Use fresh garlic you can chop, mince it, make a paste or like me use it whole.
Ginger: Fresh ginger grate, make a paste or chop it.
Jeera: Cumin seeds give a nice flavour to the base.
Whole Masla: Also called khada masala these include bay leaves, cinnamon, badi elichi and green elichi.
Powders: Turmeric, Kashmiri Chilli Powder, coriander powder, garam masala and pav bhaji masala(optional).
Water: Water, you can use stock but traditionally we use water. Will depend on the tomatoes if they are very juicy use will need lesser water.
Salt and sugar: to taste.
A few coriander stalks (optional)

Method

To make the curry base you will need a thick-bottomed pan. I prefer my kadhai/wok.

Chop the onions and tomatoes roughly. Set aside in different bowls. You can puree them too, in fact, they will cook faster.
Heat oil, on high flame, add the jeera and let them splutter. Lower the flame add the whole masala and fry till fragrant.
Add the chopped onions and stir-fry stirring regularly on medium flame. till the onions become dull brown.
Add the garlic and ginger and continue to stir-fry till the onions caramelize. You will have to stir more frequently now and also keep the flame low.
Add the dry masala and fry for a few minutes. You will feel the heat and may cough.
Add 1 cup of water to stop further cooking.
Add tomatoes and coriander if using. Mix well and let the tomatoes cook down.
Add water if needed. I added about 1 more cup of water and cooked covered.
Once the tomatoes are fully mashed. Cool.
You can add salt and sugar to taste but since I am freezing it and when using I forget that I had added salt and sugar. So I do not add any.
Similarly, I will add coriander leaves and cream when using in my dish.
Cool and grind to paste. Transfer to smaller containers, or set them in an ice tray. Freeze.
When ready to use remove the required quantity and use as needed.

Please note that these nutritional Values are approximate.

Nutrition Facts

Onion and Tomato Curry Base Recipe

Serving Size

1 recipe

Amount per Serving

Calories

112

% Daily Value*

Fat

Carbohydrates

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Protips

Making a Curry Base is very easy. Do not get upset with the long list or procedure.

As always use the best quality ingredients.
You can use canned tomatoes but check if they have any additives. I rather use fresh tomatoes.
Ripe red tomatoes are very juicy so go easy on the amount of water. You will have to cook for a longer period to get rid of all the moisture.
You can use a puree of onions and tomatoes. Then you need not grind after cooking the base. Only fish out the khada masala.
Store the curry base in an airtight container.
Use the base to cook choley, paneer, kofta, ladyfinger, cauliflower, potatoes, mixed vegetables. You can also use it for chicken or meats.

How do I store my curry base?

As I had a busy schedule I never had the time or inclination to make equal-sized blocks in the ice tray. So what I used to do was freeze it in one container. Then after 2 days(or so) remove it and use the chopper on the block. The entire thing used to get pushed in another container and back to the freezer 15 minutes was all the time it got.