# All Purpose Base Gravy Masala for Curries

This easy-to-make bulk masala serves as a base for 80% of curries, saving up to 70% of cooking time and can be stored in the freezer.

- Servings: 4 servings
- Total time: 55 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 6 large white onions
- 8 to 10 small to medium onions
- 2 cups oil
- 2 cans chopped tinned tomatoes
- 4 pieces frozen ginger cubes
- 4 tbsp ginger paste/puree
- 4 pieces frozen garlic cubes
- 4 tbsp garlic paste/puree
- 4 frozen cubes of blitzed green chillies
- 4 tsp blitzed green chillies
- 6 bay leaves
- 4 cinnamon sticks
- 4 black cardamom pods
- 2 tbsp salt
- 2 tbsp chilli powder
- 2 tbsp turmeric powder
- 2 tbsp coriander powder
- water

## Instructions

1. Heat a pot and add the oil, allowing it to heat up for a minute or two.
2. Once the oil is hot, add the whole spices (bay leaves, cinnamon sticks, black cardamom pods) and let them infuse for about 30 seconds.
3. Add the sliced onions and fry them on a high heat setting until they are nice and golden brown in color, which should take roughly 15 to 20 minutes.
4. After about six minutes, reduce the hob temperature to a medium setting (seven) and continue cooking until really nice and golden brown.
5. Once onions have cooked for 20 minutes and are caramelized light brown, add the ginger, garlic, and green chilies.
6. Cook the mixture for about two to three minutes until everything is nicely mixed and the rawness of the ginger and garlic is cooked out.
7. Add the powdered spices (salt, chili powder, turmeric powder, and coriander powder) and the chopped tinned tomatoes.
8. Fill one of the empty tomato cans with water and add it to the pot.
9. Give everything a good mix to ensure it's well combined.
10. Turn the hob setting to high and bring the mixture to heat, being careful as it will splutter.
11. As soon as it comes to heat, pop the lid on and turn the heat setting down to a medium (setting six).
12. Let it simmer and cook for approximately 35 to 45 minutes, stirring in between and adding more water if needed.
13. Halfway through the cooking time, reduce the heat setting to a low simmer (setting three) and continue cooking for the remaining time, giving it the odd stir.
14. After 45 minutes, the masala should be nicely cooked down with a beautiful color; allow it to cool down completely.
15. Once cooled, portion the masala into Ziploc bags, weighing, naming, and dating them, then pop them into the freezer.

## Equipment

- pot
- lid
- Ziploc bags
- ice cube tray

## Tips

- Cool the masala completely before portioning and freezing.
- Portion into Ziploc bags, weighing, naming, and dating them for easy use.
- Defrost overnight in the fridge before use.
- No additional spices are needed, except for garam masala and fresh coriander to finish off.

## Source

- Original video: https://youtu.be/urJPdFp1lrE?si=9gJjgGDI2-jD0gMH
- Recipe page: https://www.cliprecipe.com/recipe/f154bc1f-531b-4924-9375-a398d1cd738c
- Extracted: 2026-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt