Ingredients
- 2 large onions (roughly chopped)
- 3 red tomatoes (chopped)
- 1.5 inch ginger
- 6–7 garlic cloves
- 2 green chillies
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- ¼ tsp hing (optional)
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander for garnish (optional)
Step-by-step
Step 1 — Blend the base
Blend onions, tomatoes, ginger, garlic and green chillies into a smooth paste.
Step 2 — Tempering
Heat oil. Add cumin seeds and optional hing.
Step 3 — Cook the paste
Add paste and cook for 6–7 minutes until raw smell disappears.
Step 4 — Add spices
Mix turmeric, red chilli powder, coriander powder and salt. Cook until oil separates.
Step 5 — Finish
Add water for desired consistency. Garnish with coriander.
Tips & Variations
- Add kasuri methi at the end for restaurant-style flavour.
- Use desi ghee for a richer aroma.
- You can freeze this base for 1 week.
- Add cream for a smoother paneer gravy version.
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