The Magic of a Master Gravy
The secret to quick and delicious Indian cooking lies in the concept of a 'master' or 'base' gravy. Restaurants use this method to serve different curries in minutes, and it's a game-changer for home cooks, especially those living alone. By preparing
a large batch of a foundational sauce over the weekend, you can bypass the time-consuming daily process of chopping, sautéing, and browning onions. This 'cook once, eat often' approach saves hours during the week, reduces food waste, and ensures you have a flavourful starting point for a variety of dishes.
The All-Purpose Onion-Tomato Base
This is the workhorse of North Indian cuisine, forming the foundation for everything from Chana Masala to Aloo Matar and Paneer Bhurji. To create it, start by slowly cooking a generous amount of finely chopped onions in oil until they are deeply browned and caramelized, a process that can take 20-30 minutes but is crucial for depth of flavour. Next, add ginger and garlic paste, followed by powdered spices like turmeric, coriander, cumin, and red chilli powder. Fry these for a minute until fragrant before adding pureed tomatoes. Allow the mixture to simmer until it thickens and the oil begins to separate at the edges. This entire process can be completed in about an hour.
The Creamy and Mild White Gravy
For richer, milder dishes like Navratan Korma or Malai Kofta, a white gravy base is essential. This base typically relies on cashews, melon seeds, and onions. To prepare it, boil cashews and melon seeds to soften them, then blend into a smooth paste. In a separate pot, you can boil onions with a few green chillies before pureeing them. Cook this onion paste in oil with whole spices like cardamom and cinnamon, then add the nut paste. This base is deliberately kept mild, allowing you to customize it later. Because of its nut and potential dairy content, it's more delicate than the robust onion-tomato version.
From Base to Brilliant Meals in Minutes
Once your bases are ready, weeknight cooking becomes a simple assembly job. For a quick Chana Masala, heat a portion of your onion-tomato base, add boiled chickpeas, a splash of water, and a sprinkle of garam masala. For Palak Paneer, you can add spinach puree and paneer cubes to the same base. The white gravy can be transformed by adding steamed vegetables and a touch of cream for a Navratan Korma, or by adding paneer for a Shahi Paneer. The possibilities are vast, allowing you to create distinct meals from the same foundational prep.
Smart Storage to Stop Spoilage
Proper storage is key to making this system work and preventing spoilage. Always let your gravy bases cool completely to room temperature before storing them to avoid condensation. For short-term use, an airtight container in the refrigerator will keep the gravy fresh for up to three days. For longer storage, freezing is the best option. Portion the cooled gravy into ice cube trays or silicone muffin moulds. Once frozen solid, transfer the cubes to a zip-lock bag. This allows you to thaw only what you need, preventing waste. A few cubes are generally enough for a single portion. Tomato-based gravies freeze exceptionally well for up to three months, while creamy or nut-based ones are best used within a few days from the fridge as they can split when frozen.
