All Purpose Indian Base Gravy

Ingredients

• 1 tsp Turmeric Powder (ground)
• 1 tsp Cumin Powder (ground)
• 1 tsp Kashmiri Chili Powder (mild red color)
• 1 tsp Garam Masala Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.33 cup Water (for spice paste) (room temperature)
• 3 Tbsp Vegetable Oil (neutral oil, e.g., canola or sunflower)
• 2 pieces Bay Leaves (dry)
• 1 small stick Cinnamon Stick (broken into pieces)
• 4 pods Green Cardamom Pods (slightly crushed)
• 1 tsp Cumin Seeds (whole)
• 2 medium Onion (peeled and finely chopped)
• 0.75 tsp Salt (divided; 1/4 tsp early, rest later)
• 1 piece Green Chili (optional) (slit lengthwise, seeds removed for less heat)
• 1 Tbsp Fresh Ginger (finely grated)
• 1 Tbsp Fresh Garlic (finely grated)
• 1 can (400 g) Crushed Tomatoes (no added salt)
• 0.5 cup Cashew Nuts (raw, soaked in hot water for 1 hour then blended to a smooth paste)
• 1 cup Water (for cooking) (adjust as needed for consistency)

Instructions

1. Prepare the Spice Paste

   In a small bowl combine 1 tsp each of turmeric, cumin, Kashmiri chili, garam masala, and coriander powders. Add 1/3 cup water, stir until a smooth paste forms. Let it sit for a minute; the powders will swell and protect against burning.

   Time: PT5M

2. Temper Whole Spices

   Heat 3 Tbsp oil in the saucepan over medium heat. Add 2 bay leaves, 1 broken cinnamon stick, 4 lightly crushed green cardamom pods, and 1 tsp cumin seeds. Stir until the seeds pop and release aroma, about 1–2 minutes.

   Time: PT2M

3. Sauté Onions

   Add the chopped onions and 1/4 tsp salt to the pan. Cook on medium‑low heat, stirring occasionally, until the onions turn a light golden brown and become soft, about 8–10 minutes.

   Time: PT10M

4. Add Spice Paste

   Reduce heat to low and stir in the prepared spice paste. Cook for 2–3 minutes, allowing the raw flavor to mellow.

   Time: PT3M

5. Incorporate Aromatics

   Add the grated ginger, grated garlic, and the optional sliced green chili. Fry on medium heat for about 3 minutes until the raw smell disappears and the oil begins to separate around the edges.

   Time: PT3M

6. Cook Tomatoes

   Stir in the canned crushed tomatoes and an additional 1/2 tsp salt. Cook over medium heat, stirring occasionally, until the tomatoes lose their raw acidity and the oil starts to separate again, about 8 minutes.

   Time: PT8M

7. Make Cashew Paste

   While the tomatoes are cooking, drain the soaked cashews and blend them with a little fresh water (about 2 Tbsp) in a blender until completely smooth.

   Time: PT5M

8. Add Cashew Paste

   When the tomato‑onion mixture looks unified, stir in the cashew paste. Cook on low heat for 3 minutes, stirring frequently to prevent sticking.

   Time: PT3M

9. Finish the Gravy

   Remove the bay leaves and cinnamon stick. Continue to simmer on low heat, stirring occasionally, until the oil visibly separates along the sides of the pan (another 5 minutes). Adjust salt if needed.

   Time: PT5M

10. Cool and Store

    Turn off the heat and let the gravy cool to room temperature. Transfer to an airtight container. Refrigerate up to 7 days or freeze in portion‑sized bags for up to 6 months.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g