The Universal Onion-Tomato Masala
The foundation of countless North Indian dishes is the humble onion-tomato masala. This is your master key. To create it, start by slowly caramelising a large batch of finely chopped onions in oil until they are deep golden brown. This patient cooking
builds a sweet, deep flavour base. Next, add ginger-garlic paste and cook for another minute before stirring in powdered spices like turmeric, coriander, and cumin powder. Finally, add tomato puree and cook everything down until the mixture becomes a thick, fragrant paste and oil begins to separate from the sides. The more you cook it down, the longer it will last. Many restaurants rely on a pre-made base like this to assemble curries quickly.
Smart Storage for Solo Portions
Once your gravy base is cooked, the most crucial step is to let it cool completely before storing it. Storing it hot creates condensation, which can alter the flavour and texture. For solo dwellers, portioning is key to avoiding waste and keeping meals fresh. Instead of a single large container, divide the cooled gravy into single-serving portions. Silicone ice cube trays or small muffin trays are perfect for this. Once frozen solid, you can transfer these gravy 'cubes' into a larger freezer bag. Each cube is roughly one portion, ready to be used for a quick meal. For short-term use, the gravy can be kept in an airtight container in the refrigerator for up to three days.
From One Gravy to a Week of Meals
The beauty of a pre-made gravy base is its adaptability. On a busy weeknight, simply heat a portion or two of your frozen masala in a pan with a splash of water. From there, the possibilities are endless. Toss in some boiled chickpeas and a sprinkle of garam masala for a quick Chana Masala. Add paneer cubes for a simple Paneer Butter Masala, or drop in a couple of boiled eggs for Anda Curry. You can use the same base to cook lentils (dal), kidney beans (rajma), or any mix of vegetables like potatoes, peas, and carrots. This method ensures that while the base is the same, each meal feels distinct and freshly prepared.
Beyond the Basics: Other Gravy Prep Ideas
While the onion-tomato base is the most versatile, you can expand your repertoire with a couple of other foundational gravies. A 'white gravy' made from a paste of soaked cashews and yogurt forms the base for creamy dishes like Korma or Malai Kofta. A 'green gravy', made by blanching and blending spinach with green chillies and spices, can be prepped for quick Saag Paneer or Saag Aloo. Having two or three different types of gravy cubes in your freezer means you can rotate through vastly different flavour profiles—from earthy and green to rich and creamy—without starting from scratch each time.
