HomeDal / SabziAll-purpose curry base gravy| basic curry sauce |red curry base recipe

All-purpose curry base gravy| basic curry sauce |red curry base recipe

It is Basic Indian curry sauce with just a few simple ingredients easily available to your kitchen; gently spiced and aromatically flavored gravy, perfect to make your favorite Punjabi or any Indian curry right at home! This is just the best idea for your busy schedule if you are a working person or a busy mom this is something for your comfort right in your kitchen you can get the dishes prepared instantly using any vegetables or paneer. You may make this once and store it in the freezer and use it whenever required. Do try this!

Recipe Video

All-purpose curry base gravy | basic curry sauce |red curry base recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Curry
Cuisine Indian
Servings 7 cup


For cashew-melon paste

  • 25 grm or 13-14 cashews
  • 25 grm melon seeds
  • Water to boil
  • Some ice cubes - or cold water for grinding

For tomato puree

  • 500 grm chopped tomatoes

For onion paste

  • 500 grm chopped onion
  • 3 tbsp oil
  • Some ice cubes for grinding

For ginger-garlic paste

  • 25 grm chopped ginger
  • 25 grm chopped garlic
  • Some water to grind

For curry base

  • ¾ cup oil
  • 1 tsp cloves
  • 1 tsp green cardamom
  • 2 bay leaf
  • 1 inch cinnemon
  • 1 tsp jeera
  • Ginger-garlic paste
  • 1 tsp turmeric powder
  • 3 tbsp kashmiri red chilli powder
  • 3 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp sugar
  • Salt to taste
  • Tomato puree
  • Onion paste
  • Cashew-melon paste

For paneer butter masala

  • 2 tbsp butter
  • 1 tsp jeera
  • 1 cup curry base
  • 1 cup water
  • Salt to taste
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 7-8 paneer cubes
  • Some coriander leaves

For potato capsicum sabzi

  • 3 tbsp oil
  • 1 tsp jeera
  • 1 medium size potato slices
  • Salt to taste
  • ½ tsp turmeric powder
  • ½ cup capsicum slices
  • 1 cup gravy
  • ¾ cup water
  • ½ tsp garam masala
  • Some coriander leaves


cashew melon paste preparation

  • In a pan, add 1cup of water, cashews, and melon seeds. Bring it to boil on medium flame till it becomes soft.
  • Switch off the gas and cool down the mixture.
  • Blend to smooth paste. Keep aside.

Onion paste preparation

  • In a pan, add oil and onion pieces.
  • Sauté till it becomes translucent and slightly golden brown.
  • Cool down the mixture and blend to smooth paste. Keep it aside.

Ginger-garlic paste preparation

  • In a mixture jar, add chopped ginger and garlic.
  • Add some water and grind it into a smooth paste. Keep it aside.

Tomato puree preparation

  • Cut tomatoes into pieces and grind them into a smooth paste.

multipurpose gravy preparation

  • In a pan, heat the oil. Then add cloves, cardamom, cinnamon, bay leaf, and cumin seeds. Sauté for a minute.
  • Then add ginger-garlic paste and sauté till oil separates from its sides.
  • Now, in a bowl add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and some water. Make a paste and add oil.
  • Add tomato puree and mix well. Cover and cook till oil separates from its sides.
  • now add in prepared onion paste and mix well.
  • cover and cook for 15 minutes or until oil separates. make sure to stir in between to prevent it from burning.
  • Add sugar to the gravy and mix well.
  • further, add in prepared cashew melon paste and cook well. cook until the mixture separates the oil.
  • finally, the curry base is ready. cool completely and refrigerate in an airtight box for up to 3-4 days. you can freeze for up to a month.

paneer butter masala preparation using curry base:

  • In a pan, add 2 tbsp butter and jeera. Sauté for a minute.
  • Add 1 cup curry base and sauté for a minute.
  • Add water and mix well. Cover and cook gravy till oil separates.
  • Then add salt, garam masala and kasuri methi. Mix well.
  • Add paneer cubes and mix well.
  • Garnish with coriander leaves and serve.

Potato capsicum masala preparation using curry base

  • In a pan, add oil, potato slices, salt, and turmeric powder. Mix well.
  • Cover and cook till the potato become soft.
  • Add curry base (without cashew-melon paste) and mix well.
  • Add water and mix well.
  • Cover and cook for 5 minutes.
  • Add garam masala and some coriander leaves. mix well.
  • Serve with paratha.


  • cook onion till it is translucent and slightly golden brown.
  • add some ice cubes to grind the onion into a smooth paste.
  • more amount of oil helps to preserve gravy for a longer time.
  • masala paste gives nice color and flavor to the gravy.
  • cook gravy paste till oil separates from its sides.
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