Basic Indian Curry Sauce 

“Start with this, and you can cook the world.”

Basic Indian Curry Sauce 

This is the mother base—onion, ginger, garlic, tomato, and spice.
From here, all things flow: chana masala, chicken curry, aloo gobi, saag, keema.
It’s not meant to be fancy.
It’s meant to be functional, flexible, and true.

Ingredients

  • 2 tbsp ghee or neutral oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste (or 1 tsp each, fresh)
  • 2 tomatoes, finely chopped or puréed
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp red chili powder (adjust to taste)
  • ½ tsp garam masala
  • Salt, to taste
  • Water or stock, as needed to adjust thickness


How The Alchemy Happens


Heat ghee in a pan. Add cumin seeds—let them sizzle.

Add onion and sauté on medium heat until golden-brown. Don’t rush this. It’s the soul.

Add ginger-garlic paste. Cook until raw smell fades.

Stir in tomatoes. Cook until the oil begins to separate—this is the sign.

Add spices: coriander, turmeric, chili, garam masala. Cook for 1–2 minutes until fragrant.

Add a splash of water if needed to loosen the sauce. Salt to taste.

At this point, your base is ready.

Add chickpeas for chana.

Add boiled potatoes and peas for aloo matar.

Add sautéed paneer.

Add chicken and simmer.

Or just ladle over rice and remember home.

🔙 Back to the Kitchen

“This isn’t ‘a curry.’ This is the root from which dishes grow.”