Craving the rich, flavorful gravies of your favorite restaurant-style curries? With just a few simple techniques, you can transform your homemade dishes into restaurant-quality masterpieces. Whether you’re cooking for guests or simply want to elevate your everyday meals, mastering restaurant-style gravies is the key to delicious, aromatic curries.
Below, we reveal four essential gravy bases that will instantly enhance the taste of any vegetable or curry. These expert-approved gravies are quick to prepare, packed with flavor, and can be stored for later use.
1. Tomato-Onion Gravy: The Classic Curry Base
A rich, velvety tomato-onion gravy is the foundation of many popular North Indian curries. This flavor-packed base pairs well with paneer, chicken, and mixed vegetables.
📝 Ingredients:
- 2 medium-sized tomatoes
- 2 medium-sized onions
- 4 cloves of garlic
- 1-inch piece of ginger
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
🧑🍳 Preparation:
- Add all ingredients to a pressure cooker with ½ cup water.
- Cook for one whistle and let it cool.
- Once cooled, blend the mixture into a smooth paste.
- Store the paste and use it as a base for curries like Shahi Paneer, Dal Makhani, and Butter Chicken.
✨ Pro Tip: Sauté the paste in butter or ghee before adding vegetables for a deeper, richer flavor.
2. Cashew-Almond Paste: The Ultimate Creamy Gravy
For luxurious, restaurant-style richness, nothing beats a cashew-almond paste. This creamy base is ideal for paneer dishes, kormas, and Mughlai-style curries.
📝 Ingredients:
- 10 cashews
- 10 almonds
- 2 tablespoons peanuts
- ½ cup milk
🧑🍳 Preparation:
- Soak cashews, almonds, and peanuts in warm milk for 10 minutes.
- Blend into a smooth paste.
- Add this paste to curries for a rich, nutty flavor and creamy consistency.
✨ Pro Tip: For extra creaminess, add a tablespoon of fresh cream to the curry after adding this paste.
3. Coconut-Peanut Paste: The South Indian Secret
Want an authentic South Indian-style gravy? This coconut-peanut paste adds a nutty, slightly sweet depth to curries, making it perfect for vegetable korma, kurma, and masala gravies.
📝 Ingredients:
- ¼ cup grated coconut
- 2 tablespoons peanuts
🧑🍳 Preparation:
- Lightly toast the peanuts in a dry pan until fragrant.
- Blend the coconut and peanuts together into a smooth paste.
- Use this paste in vegetable curries, sambar, or coconut-based gravies.
✨ Pro Tip: Add a dash of tamarind or lemon juice for a tangy twist.
4. Curd-Based Gravy: The Quick & Tangy Secret
A yogurt-based gravy is perfect for light, flavorful curries. It’s easy to make and adds natural creaminess and tanginess to any dish.
📝 Ingredients:
- ½ cup thick curd (yogurt)
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
🧑🍳 Preparation:
- Whisk all ingredients together until smooth.
- Add to any curry while simmering for a deliciously thick, flavorful gravy.
✨ Pro Tip: Always whisk curd well before adding to hot gravy to prevent curdling.
How to Use These Gravy Bases in Different Curries
| Gravy Type | Best Used For |
|---|---|
| Tomato-Onion Gravy | Butter Chicken, Matar Paneer, Dal Makhani, Bhindi Masala |
| Cashew-Almond Paste | Shahi Paneer, Navratan Korma, Mughlai-style curries |
| Coconut-Peanut Paste | South Indian curries, Kurma, Vegetable Korma |
| Curd-Based Gravy | Kadhi, Dahi Aloo, Light North Indian curries |
By mixing and matching these gravies, you can create hundreds of restaurant-style dishes at home!
Bhupendra Singh Chundawat is a seasoned technology journalist with over 22 years of experience in the media industry. He specializes in covering the global technology landscape, with a deep focus on manufacturing trends and the geopolitical impact on tech companies. Currently serving as the Editor at Udaipur Kiran, his insights are shaped by decades of hands-on reporting and editorial leadership in the fast-evolving world of technology.