Curry Massalla Gravy
Dive into the heart of Indian cuisine with this rich and aromatic Curry Massalla Gravy, a versatile base that elevates any homemade curry to restaurant-quality perfection. Crafted with a medley of finely chopped onions, fragrant garlic and ginger, and pureed tomatoes, this recipe forms a vibrant foundation enhanced by warming spices like turmeric, cumin, coriander, and garam masala. A touch of kasuri methi (dried fenugreek leaves) and a swirl of heavy cream or coconut milk create a beautifully balanced, creamy finish. This recipe is quick to prepare in under 40 minutes, making it perfect for weeknight meals, and is a must-have for creating endless variations of Indian curries. Use it right away, refrigerate for up to 3 days, or freeze for an effortless flavor-packed meal anytime!
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Recipe Information
Ingredients
- 3 tablespoons Vegetable oil
- 3 medium (finely chopped) Onions
- 4 cloves (finely minced) Garlic
- 1 inch piece (grated) Ginger
- 4 medium (finely chopped or blended into puree) Tomatoes
- 1 cup Water
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (crushed) Kasuri methi (dried fenugreek leaves)
- 2 tablespoons (chopped) Cilantro (fresh coriander leaves)
- 3 tablespoons Heavy cream or coconut milk
Instructions
Heat the vegetable oil in a heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes. Stir frequently to avoid burning.
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Stir in the chopped or pureed tomatoes. Cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the tomatoes.
Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well to combine and sauté the spices for 1-2 minutes.
Slowly pour in the water and mix until the spices are evenly distributed. Let the gravy simmer for 5-7 minutes to enhance the flavors.
Reduce the heat and stir in the garam masala and crushed kasuri methi. Cook for another 2 minutes.
Turn off the heat and gently mix in the heavy cream or coconut milk for a rich, creamy texture.
Garnish with freshly chopped cilantro before serving.
Use the gravy immediately as a base for your favorite curries or store it in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 33.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2051 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
