Curry Gravy

This is a curry base that every home cook who loves Indian food should have stashed in the freezer. Ten portions of concentrated curry gravy, ready to thaw and build any curry you want in a fraction of the usual time.

The technique follows the classic Indian method of layering aromatics. Garlic puree goes in first and fries for three minutes in hot ghee until fragrant. Ginger puree follows for another three. Then the spice paste (turmeric, curry powder, ground cumin, and chili powder mixed with water) cooks until the oil separates from the paste. That moment when the ghee pools at the edges is your signal that the raw spice flavor has cooked out and the real depth has developed.

Onion puree goes in next for a full 10 minutes, followed by tomato puree for another 10. Each addition gets proper time to cook down and concentrate. Rushing any of these stages leaves you with a grainy, raw-tasting sauce instead of a smooth, rich gravy.

Pro Tips

• Watch for the oil separation. This is the most important visual cue in Indian cooking. When the ghee rises to the surface around the spice paste, the spices are properly bloomed.
• Use purees, not chopped ingredients. The smooth texture of the finished gravy depends on everything being pureed before cooking. Chunks won’t break down enough in 30 minutes.
• Freeze in ice cube trays or silicone molds for individual portions. Pop out a couple of blocks, add your protein and liquid, and you have a weeknight curry in 20 minutes.

Variations

• Coconut curry: Add coconut milk when reheating for a creamy, South Indian-style sauce.
• Tikka masala base: Stir in cream and a touch of fenugreek leaves (kasuri methi) when using this as a tikka masala starter.