Want your Indian curries to taste like restaurant dishes using simple ingredients? This homemade Indian curry sauce is the solution you're looking for. I use it for various recipes, such as Chana Masala, Masoor Dal, and vegetable curry. Check the recipe card for five easy curry dishes you can make with this homemade curry sauce!
Also known as Bhuna Masala, this richly flavored base is made with slow-cooked onions and tomatoes and can be prepped ahead to simplify weeknight meals. I always make a batch when I want to cook quickly without compromising on flavor.
Detailed Steps
Here's how I make this flavorful Indian curry sauce at home:
Step 1: Heat a pan and add oil to it. Add cumin seeds, chopped garlic, ginger, cardamom, cloves, and bay leaf.
Step 2: Once spices start spluttering, add sliced onions and cook them on medium heat until they turn golden brown.
Step 3: It took around 8 minutes for me to brown them like this.
Step 4: Now add the grated carrot and stir it once. Carrots are optional, and you can skip this step.
Step 5: Then add chopped tomatoes and cook until it is done. All the water released from the tomatoes should be evaporated.
Step 6: It will take around 7 to 8 minutes, depending on the quantity and flame. Let this onion-tomato mixture cool down a bit. Remove the bay leaf and discard it.
Step 7: Now, take this cooled mixture into a mixer grinder and make it into a fine or coarse paste, depending on your liking. The Indian curry sauce is ready to use. Please refer to the recipe card for five easy curry recipes that utilize this base curry sauce.
Serving Tips
- Use about 1 to 1.5 cups of this sauce for curries serving 3-4 people.
- Add powdered spices like turmeric, red chili powder, coriander powder, and garam masala when cooking your final dish.
- This base works well for:
- Paneer Curry
- Chana Masala
- Mixed Vegetable Curry
- Dal Makhani
- Even meat-based curries, if you use them
I'd love to know how this Indian curry sauce worked for you. Drop a quick comment below and let me know how you used it or if you made any changes. Your feedback helps me improve and also helps others try the recipe with confidence.
Recipe
Indian Curry Sauce Recipe + 5 Easy Curries!
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Ingredients
- 1 cup tomatoes around 200 gms, finely chopped
- ¾ cup onions around 100 gms, sliced or chopped
- ¼ cup carrot grated
- 1 tablespoon oil
- 5 garlic cloves
- 1 inch ginger
- 2 cloves
- 2 cardamom
- 1 bay leaf
- ¼ teaspoon cumin seeds
- Salt to taste
Instructions
- Bloom the spices: Heat oil in a kadai or deep pan. Add cumin seeds and let them sizzle. Add chopped garlic, ginger, cloves, cardamom, and bay leaf. Sauté for a minute till fragrant.1 tablespoon oil, 5 garlic cloves, 1 inch ginger, 2 cloves, 2 cardamom, 1 bay leaf, ¼ teaspoon cumin seeds
- Caramelize the onions: Add sliced onions and cook on medium-low heat, stirring often. This step takes around 8-10 minutes. You want them to be golden brown.¾ cup onions
- Add the carrot: Stir in the grated carrot and sauté for 2 minutes. It softens quickly and blends in beautifully.¼ cup carrot
- Cook the tomatoes: Add chopped tomatoes and salt. Cook until the mixture thickens and the oil starts to separate. This usually takes 7-8 minutes. Keep stirring to avoid sticking.1 cup tomatoes, Salt to taste
- Cool and blend: Let the mixture cool completely before blending. Discard the bay leaf and blend the remaining ingredients into a smooth or slightly coarse paste, depending on your desired texture.
Notes
5 Curries You Can Make Using This Indian Curry Sauce
The ingredients mentioned above will yield 1 cup of curry sauce. And using that curry sauce, here's how you can turn it into flavorful meals using pantry staples and cooked ingredients.- Chickpea Masala (Chana Masala): Add 3 cups of cooked chickpeas and 1 cup of water to the 1 cup of curry sauce. Mix in ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, and ½ teaspoon of red chili powder. Simmer for 10 minutes, then adjust the salt and add 1 teaspoon of kasuri methi leaves. Garnish with fresh coriander, and serve with rice or roti.
- Mixed Veg Curry: Steam or sauté 2 cups of mixed vegetables (like carrots, beans, peas, and cauliflower). I use my Instant Pot steamed veggies recipe to quickly steam the veggies. Add these cooked veggies to the 1 cup curry sauce with ½ teaspoon cumin powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and a pinch of garam masala. Simmer for 5 minutes, then adjust the salt to taste. You can add 1 or 2 tablespoon of cashew cream to make the curry creamy. Great with steamed rice or cooked millet.
- Tofu or Paneer Curry: Pan-fry tofu or Paneer cubes until golden. Add these fried tofu or paneer cubes to 1 cup of curry sauce, along with ¼ cup of thick coconut milk or 1 tablespoon of cashew cream, ½ teaspoon of cumin powder, ½ teaspoon of red chili powder, and ¼ teaspoon of turmeric powder. Let it simmer gently for 6 to 7 minutes. Serve with quinoa or flatbreads.
- Masoor Dal Curry: Mix 3 cups of cooked red lentils with 1 cup of curry sauce, ½ cup of water, and ½ teaspoon of red chili powder. Simmer for 5-7 minutes, then add a dash of lemon juice and adjust the salt to taste. It tastes great with plain basmati rice.
- Rajma Curry (Kidney Beans): Add 3 cups of cooked kidney beans and 1 cup of water to the 1 cup of curry sauce. Stir in ½ teaspoon of cumin powder, ½ teaspoon of paprika, and ½ teaspoon of garam masala. Simmer for 10-12 minutes, then adjust the salt to taste. Serve hot with Indian basmati rice for a restaurant-style meal.
Tested Tips from My Kitchen
- Don't rush the onions: This step brings real depth and sweetness to the sauce. Keep the heat low and stir often.
- Make a big batch: I usually double the recipe and freeze half for later. It stays good for up to a month in the freezer.
- Customize later: This base is neutral, allowing you to build different curries on top of it. Add more heat, tang, or spice when you prepare the final dish.
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