Indian Curry Sauce Recipe + 5 Easy Curries!

Thick and creamy Indian tomato curry sauce served in a white bowl on a textured white background.

Indian Curry Sauce Recipe + 5 Easy Curries!

5 from 1 vote

This Indian curry sauce recipe is a must-have for homemade curries. Learn how to make it step-by-step, and get five simple curry recipes you can create with it!

Prep Time 10

Cook Time 15

Servings cup

Author Sravanthi Chanda

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.

Nutrition