One of the things that intimidates many home cooks about Indian cuisine is the long list of ingredients and the amount of preparation involved. The good news is that much of that work can be done once.

Need a comprehensive list for your Indian pantry, Building an Indian Pantry: Essential Ingredients

This masala gravy is one of the building blocks of Indian cooking. It forms the flavorful base for countless curries, whether you’re making chicken, lamb, vegetables, chickpeas, or paneer. Once you’ve prepared a batch, putting dinner on the table becomes surprisingly quick.

I often make several times this recipe and freeze it in portions. On a busy weeknight, all that’s left to do is thaw the gravy, add your protein or vegetables, and finish the dish with a few fresh ingredients. It transforms what can seem like a complicated cuisine into something that’s entirely practical for everyday cooking.

Ready to give your masala a go, try Easy Chicken Curry with Spices and Coconut Milk

Why Make Masala Gravy Ahead?

Cuts preparation time for future curries by more than half.

Freezes beautifully for several months.

Gives your curries a deeper, more developed flavor.

Makes authentic Indian cooking practical on busy weeknights.

Before you begin:

One piece of equipment I consider indispensable is a dedicated spice grinder. I’ve been using two inexpensive Krups grinders for over thirty years—one for coffee and one exclusively for spices. Freshly ground cumin, coriander, and cardamom make a remarkable difference in the finished curry.

Ingredients:

The Onion, Ginger, Garlic Puree:
1 Onion
2 inch Piece of Ginger Root
4-6 cloves of Garlic
Pinch of Salt

Step One:
1 Tbsp. Black Mustard seeds
6 fresh Curry Leaves

Step Two:
2 Tbsp. Coriander Seeds
2 Tbsp. Cumin Seeds
1 Tbsp. Black Peppercorns
1 tsp Cloves
2 Bay Leaves
1 Onion, chopped
4 inch piece of Ginger, peeled
3 Garlic Cloves
1 tsp Salt
4 Tbsp. Vegetable Oil

Step Three:
1 Tbsp. Turmeric, ground
2 tsp Fenugreek, ground
1 tsp Cardamom, ground
1 tsp Cinnamon, ground
2 tsp Cayenne Pepper, ground

1 – 14.5 oz can of crushed or chopped Tomatoes

Preparation:

Step One:

In a small food processor or mortar and pestle, grind/pound the onion, ginger, garlic and salt into a puree.

Step Two:

Roast all whole spices from first group in 350F oven until just starting to omit fragrance. About 4-5 minutes max. Remove and set aside to cool.

Step Three:

Heat 4 Tbsp. vegetable oil in pan, and add black mustard seeds and cook covered until they pop open. Then add in fresh curry leaves and sauté until they slightly brown.

Step Four:

Add the onion puree mixture and continue gently cooking until mixture is soft and very slightly browned.

Step Five:

While the onion puree mixture is sautéing, grind all of the roasted whole spices into a fine powder. Add in the second group of ground spices and then add all to the onion puree mixture and gently sauté. Do not let it burn. If it seems dry, add a little water.

Step Six:

Add in your tomatoes and you now have a masala gravy that can be used to create a multitude of different dishes.

How to use this Masala Gravy?

Use this as a base for most any curry, such as chicken curry, chickpea curry, vegetables, paneer, or lentils. Add your main ingredient, a little water or stock, and simmer until finished. Coconut milk, yogurt, cream, or ghee can be added depending on the dish.