How To Make A Base Gravy - Including 3 Quick Recipes

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Sep. 17, 2021

With the bountiful harvest of the summer, I converted it into a flavorful base gravy using garlic and green chilies, onion, whole spices, powdered spices, plump juicy tomatoes and salt. This is then pureed and bottled and bagged for use in many other recipes that I will make through the Fall and Winter. The possibilities are and combinations are endless. This video includes instructions on how to make the base gravy, but I also include 3 other recipes - Shrimp Pumpkin Curry, Egg Curry Dhal to get you started.


For base gravy:
Oil 1 Cup (16 tbs)
Green chillies 1 Cup (16 tbs)
Garlic 1 Cup (16 tbs)
Ginger 1 Cup (16 tbs)
Diced onion 8 Cup (128 tbs)
Black pepper 1/4 Cup (4 tbs)
Fenugreek 1/4 Cup (4 tbs)
Cumin 1/4 Cup (4 tbs)
Coriander seeds 1/4 Cup (4 tbs)
Red chilli powder 1 Tablespoon
Turmeric powder 1 Tablespoon
Diced tomatoes 10 Cup (160 tbs)
Salt To Taste
Water 1 Cup (16 tbs) (or as required)
For shrimp and pumpkin curry:
Gravy base 2 Cup (32 tbs)
Water 2 Cup (32 tbs)
Shrimp 500 Gram
Pumpkin cubes 1 Cup (16 tbs)
Kokum 1/4 Cup (4 tbs)
Green chillies 2
Salt To Taste
For egg curry:
Sliced onions 1/2 Cup (8 tbs)
Green chilli 2 Tablespoon
Eggs 6
Gravy base 2 Cup (32 tbs)
Coconut milk 200 Milliliter
Salt To Taste
For dhal:
Sliced onions 1/2 Cup (8 tbs)
Green chilli 2 Tablespoon
Tomatoes 1/2 Cup (8 tbs)
Gravy base 3 Tablespoon
Masoor daal 1 Deciliter
Water 1 1/2 Cup (24 tbs)
Salt To Taste
Thinly sliced spinach 1 Cup (16 tbs)




1. To make the base gravy, heat the oil and add the green chillies, garlic and ginger and saute till caramelized.

2. Add the onion and cook for about 10 - 15 mins till the onion gets caramelized.

3. Add the whole spices and saute.

4. Add the red chill powder and turmeric powder and mix.

5. Add the tomatoes and salt, cover and cook adding a bit of water as required and cook it for about 10 - 15 mins.

6. Allow to cool completely and the puree.

7. You can bottle this if planning to use within a week or you could freeze it.


8. Use it as required.



1. Defrost the base gravy, add water and process again before straining.

2. Heat some oil and saute the shrimp, followed by the pumpkin.

3. Add the strained gravy, kokum, green chillies and salt to taste.

4. Cover and cook for about 10 mins.


5. Serve and enjoy!



1. Saute the onion and chillies in some oil and add the boiled eggs.

2. Add in the base gravy and the coconut milk.

3. Add Salt to taste, cover and cook for 10 mins.


4. Serve and enjoy!



1. In a pressure cooker, saute the onions and chillies.

2. Add the tomatoes, followed by the base gravy, water spinach and water.

3. Cook for 20 mins.


4. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes