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 to get you started.

Base Gravy

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Base Gravy

  • 1 cup Oil
  • 1 cup Green Chillies
  • 1 cup Garlic
  • 1 cup Ginger
  • 8 cups diced Onion
  • 1/4 cup Black Pepper
  • 1/4 cup Fenugreek
  • 1/4 cup Cumin
  • 1/4 cup Coriander seeds
  • 1 tbsp red Chilli powder
  • 1 tbsp Turmeric
  • 10 cups diced Tomato
  • Salt to taste
  • Water as required

Shrimp and Pumpkin curry

  • 2 cups base gravy
  • 2 cups Water
  • 500 gms Shrimp
  • 1 cup white Pumpkin cubes
  • 1/4 cup Kokum
  • 2 green chillies
  • salt to taste

Egg curry

  • 1/2 cup sliced Onions
  • 2 tbsps green Chilli
  • 6 boiled Eggs
  • 2 cups of the base gravy
  • 200 ml Coconut Milk
  • Salt to taste
  • Cover this and let the gravy just boil for about 10 mins


  • 1/2 cup sliced Onions
  • 2 tbsps green Chilli
  • 1/2 cup Tomatoes
  • 3 tbsps of the base gravy
  • 1 cup Masoor Dhal
  • 1.5 cups water
  • Salt to taste
  • 1 cup thinly sliced Water Spinach


Base Gravy

  • To make the base gravy, heat the oil and add the green chillies, garlic and ginger and saute till caramelized
  • Add the onion and cook for about 10 – 15 mins till the onion gets caramelized
  • Add the whole spices and saute
  • Add the red chill powder and turmeric powder and mix
  • Add the tomatoes and salt, cover and cook adding a bit of water as required and cook it for about 10 – 15 mins
  • Allow to cool completely and the puree
  • You can bottle this if planning to use within a week or you could freeze it
  • Shrimp & Pumpkin curry
  • Defrost the base gravy, add water and process again before straining
  • Heat some oil and saute the shrimp, followed by the pumpkin
  • Add the strained gravy, kokum, green chillies and salt to taste
  • Cover and cook for about 10 mins

Egg Curry

  • Saute the onion and chillies in some oil and add the boiled eggs
  • Add in the base gravy and the coconut milk
  • Add Salt to taste, cover and cook for 10 mins


  • In a pressure cooker, saute the onions and chillies
  • Add the tomatoes, followed by the base gravy, water spinach and water
  • Cook for 20 mins