What are Basic Indian gravies ?
If you're anything like me, you’ve stood in your kitchen holding a jar of garam masala, a tin of tomatoes, and some mystery spices you bought on a whim... wondering “How do restaurants make ALL those gravies?” Pre made basic Indian gravies comes in handy and mouthwering dishes are made from that.
Here’s the secret: they don’t start from scratch every time. Most Indian dishes come from a few foundational gravies—each with its own vibe, flavor base, and spice personality.
Let’s decode the delicious world of basic Indian gravies that are the backbone of curries across homes and restaurants.
Table of contents
Why Do Indian Gravies Matter So Much?
Because gravy is the soul of the curry! It decides everything—taste, texture, aroma, heat level, richness... even the name of the dish. 🔥
👉 Chicken in makhani gravy = Butter Chicken
👉 Paneer in coconut gravy = South Indian delight
👉 Kofta in white gravy = Shahi Kofta
Different proteins + the same gravy = different dishes.
Same protein + different gravy = whole new dish. 💡
So let’s explore the foundational Indian gravies that you can master and multiply into dozens of meals!
The 6 Foundational Indian Gravies (Restaurant Secrets, Finally Spilled!)
1. Makhani Gravy (Creamy Tomato Butter Base)
The king of gravies. Makhani means “buttery,” and this one is rich, velvety, and ever-so-slightly sweet.
- Key ingredients: Tomatoes, butter, cream, garlic, cashews
- Used in: Paneer butter masala, butter chicken, dal makhani
- Flavor profile: Smooth, mildly sweet, rich, indulgent
- Personal Tip: Add a pinch of kasuri methi at the end for that restaurant-style aroma—it’s magic!
- Extra Tip: Avoid raw tomato purée. Always cook it down or blanch & blend for best flavor.
How to make Makhani gravy (tomato gravy)
Tomato or Makhani gravy is a basic gravy for many curries or gravies in Indian cuisine made from tomatoes, cashews and flavored with butter, kasoori methi and so on.
- 250 g Tomatoes
- 100 g Cashews
- 50 g Butter
- 2 tbsp Ginger garlic paste
- 2 tbsp Kashmiri chili powder
- 10 g Kasoori methi
- 5 g Salt
- 25 g Khova (unsweetened)
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In a pan add butter, half amount Kashmiri chili powder, bay leaf, cloves and cinnamon and star anise and roughly chopped tomatoes and sauté till it gets mushy.
Add cashewnuts and sauté for further 6 minutes.
Remove the bay leaf, cinnamon and cloves and cool the mixture completely.
Once it is cooled, grind the tomatoes and cashewnuts mixture completely into fine paste.
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In a pan add butter, ginger garlic paste and khova and cook till the raw flavor goes for about an minute.
Then add kashmiri chili powder and Add the grounded tomato puree and cook for 10 minutes.
Add salt, little sugar if tomato is total sour and cook for further 5 minutes.
Add crushed kasoori methi and for 5 minutes.
Khova really brings richness to the dish. Kasoori is a most important flavor factor.
The ratio of tomato plus cashew is always 2: 1 or cashews even lesser sometimes.
This gravy is the base for many dishes and can be modified accordingly.
💬 Do you prefer your makhani more creamy or more tomato-forward? Comment below—I need to settle a kitchen debate with my cousin!
2. Onion-Tomato Gravy (Everyday Desi Base)
This is the ghar ka curry base—the one we all grew up eating. It’s bold, spicy, and works with almost everything.
- Key ingredients: Onions, tomatoes, green chili, ginger-garlic paste
- Used in: Rajma, chole, egg curry, aloo sabzi, bhindi masala
- Flavor profile: Tangy, balanced, spicy, comforting
- Cook tip: Always sauté onions till golden-brown. No shortcuts here—raw onions = bitter gravy.
- Add-ins: Try adding a spoon of curd or cream for richness or crushed kasuri methi for aroma.
How to make Onion Tomato Masala ?
- 100 g Onion
- 100 g Tomatoes
- 50 ml Oil
- 5 g Jeera seeds
- 20 g Ginger garlic paste
- 10 g Kashmiri chili powder
- 2 g Turmeric powder
- 15 g Coriander powder
- 5 g Jeera powder (Cumin powder)
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Chop the onions and tomatoes finely.
In a pan add oil, jeera seeds and once the jeera seeds are popped add the ginger garlic paste and cook for 1 minute or till the raw flavor goes.
Add the chopped onions and cook till golden brown which is about 3 to 4 minutes.
Add the chopped tomatoes and cook till is completely mushed and cook for about 3 minutes.
Add kashmiri chili powder , coriander powder, cumin powder, turmeric powder and cook further for about 2 minutes and the raw flavor goes.
Switch off the flame and store in a container.
Oil is important to store the masala and it gives the unique taste. '
It can be stored in refrigerator for up to 1 month and can be reheated everytime after thawing it to room temperature.
3. Coconut Gravy (South Indian Style)
If makhani is Delhi’s signature, coconut gravy is Kerala’s ❤️. It’s light, soothing, and subtly complex.
- Key ingredients: Fresh or dry coconut, curry leaves, mustard seeds, garlic, tamarind
- Used in: Vegetable stew, fish curry, prawn moilee, Chettinad chicken
- Flavor profile: Mildly sweet, earthy, tangy, coastal
- Tips: Toast the coconut slightly before blending for deeper flavor.
- Oil matters: Use coconut oil for authenticity and extra aroma.
💬 Ever tried Chettinad gravy with coconut and black pepper? It’s like spicy silk. Comment if you’ve tried it!
4. White Gravy (Shahi Mughlai Style)
A royal affair on your plate! This one’s subtle, nutty, and rich without overpowering spices. Fit for a king (or a weekend dinner).
- Key ingredients: Cashews or almonds, cream/yogurt, onion paste, cardamom
- Used in: Shahi paneer, malai kofta, navratan korma
- Flavor profile: Rich, creamy, mildly sweet, fragrant
- Make it vegan: Use almond paste + coconut cream
- Top tip: Use boiled onion paste instead of raw sautéed onion for a smooth, luxurious gravy.
👑 Fun fact: Mughlai dishes often skip red chilies and instead use white pepper, poppy seeds, and nuts for their signature “white spice.”
How to make Basic Cashew gravy ?
Cashew gravy is one of the basic Indian gravy made from cashews, watermelon seeds, and seasoned and it is used as base for many Indian curries such as Malai kofta.
- 100 g Cashewnuts
- 50 g Melon seeds
- 25 g Butter
- As required Salt
- 25 g Unsweetened khova
- 15 g Ginger garlic paste
- 5 g White pepper powder
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In a pot add cashewnuts and melon seeds in a boiling water and salt.
Cook for 10 to 15 minutes and strain them.
Cool and grind using little water to a fine smooth paste.
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In a pan add butter, ginger garlic paste , khova and saute for an minute.
Add the grounded cashew mixture , salt and cook for 10 minutes. You can add water little by cleansing the mixture.
After 5 minutes add white pepper powder and check seasoning. Atlast add butter and end it.
This gravy is not of a spice side and more of a sweeter side version. It is used in many popular dishes .
It can be stored in refrigerator for 1 month in a container with proper time and date tag to have ourself a clear storage date.
5. Yellow Gravy (Yogurt-Besan Based)
This one’s all about homestyle comfort. It’s humble but mighty—especially in Gujarati and Rajasthani kitchens.
- Key ingredients: Yogurt, gram flour (besan), turmeric, mustard seeds
- Used in: Kadhi pakora, gatte ki sabzi, methi kadhi
- Flavor profile: Tangy, warm, slightly nutty
- Tip: Whisk yogurt and besan thoroughly before adding to avoid curdling
- Add some love: Ginger, green chili, and tempering of red chilies in ghee make it next level!
🧠 Bonus tip: Add spinach puree to kadhi for a green twist—yes, that’s a thing and it works!
How to make basic Onion gravy ?
Onion gravy or yellow gravy is basic Indian gravy made of onions, turmeric powder and other flavorings and used as base for many Indian curries.
- 100 g Onion
- 25 ml Oil
- 2 no Bay leaf
- 2 no Cloves
- As required Salt
- 5 g Turmeric powder
- 25 ml Water
- 2 small piece Cinnamon
- 10 g Ginger garlic paste
- 5 kg Kashmiri chili powder
- 15 g Khova
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Cut the onions into rough cut.
In a pan add oil, bay leaf, cloves, cinnamon and add ginger garlic paste and saute for about an minute.
Add the roughly chopped onions and cook till transparent.
Add salt, turmeric powder and add water , cook for about 5 minutes and remove from flame.
Remove the whole spices and grind the mixture into fine puree.
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In a pan, add oil, butter and add ginger garlic paste, khova and sauté for an minute.
Add Kashmiri chili powder, grounded onion puree and cook for 5 minutes.
We cook the gravy double times since it has more shelf life and also has more flavor.
It can be stored up to 1 month in a refrigerator at a proper temperature and can be used whenever needed by thawing it.
Do not use direct gravy from cool as it is harm and and ruins the curry.
6. Palak/Spinach Gravy (Green, Nutritious & Delicious)
Say hello to the green goddess of gravies! Spinach-based gravies are not only flavorful but packed with iron, fiber, and freshness.
- Key ingredients: Blanched spinach, green chili, garlic, cumin
- Used in: Palak paneer, palak corn, palak kofta, palak chana
- Flavor profile: Earthy, mild, fresh, herby
- Kitchen hack: Add a cube of ice while blending to retain the bright green color
- Make it rich: Add some cream, coconut milk, or even cashew paste to elevate
Spinach gravy - Basic Indian gravy
- 100 g Spinach (Palak variety particularly)
- 25 g Butter
- 15 g Ginger garlic paste
- 10 g Green chilies
- 5 g Kasoori methi
- 2 g Baking soda
- As required Salt
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In a medium pot, add water and salt , baking soda and let it boil.
In the meantime clean the palak and wash nicely in running water and add in boiling water and cook for just 1 minute.
And once it is cooked add in ice water to retain the color.
Once cooled completely grind the spinach with green chilies into a fine paste.
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In a pan add butter, ginger garlic paste and saute for an minute and add the grounded mixture.
Let it cook for 15 minutes in slow flame. Add salt and check seasoning.
Add kasoori methi at last and and finish it off and a piece of butter.
Baking soda helps the spinach to maintain its color and nutrients. And placing in ice water controls after cooking of spinach which might lead to loss of nutrients.
💬 Ever added roasted garlic or smoked paprika to palak gravy? You should—it’s life changing.
Gravy Pairing
| Gravy Type | Best Dishes | Vibe |
|---|---|---|
| Makhani | Paneer Butter Masala, Butter Chicken | Creamy, sweet-spicy |
| Onion-Tomato | Rajma, Bhindi, Egg Curry | Balanced, spicy |
| Coconut | Fish Moilee, Veg Stew, Chettinad Chicken | Coastal, earthy |
| White (Shahi) | Malai Kofta, Navratan Korma | Royal, nutty |
| Yellow (Besan) | Kadhi Pakora, Gatte ki Sabzi | Tangy, warming |
| Palak | Palak Paneer, Corn, Kofta | Fresh, herby, healthy |
Fun Facts to Sprinkle in the Curry
- Not all Indian curries use tomatoes—some rely purely on yogurt, nuts, or spinach!
- Restaurant gravies often come from a base “mother sauce”, which is then customized with spices and proteins.
- Palak gravy was once reserved for Ayurvedic healing meals thanks to its cooling, sattvic properties.
- Kadhi has different versions across India—sweet in Gujarat, spicy in Punjab, and sometimes even coconutty in Maharashtra!
Final thoughts
So there you have it—the six soulful gravy bases that hold the entire Indian culinary universe together! From the buttery indulgence of makhani, to the everyday charm of onion-tomato masala, and the vibrant green health of palak gravy, you now hold the keys to dozens (if not hundreds!) of Indian dishes.
Mastering these gravies is like unlocking a flavor passport—one where you get to travel from Delhi to Kerala, Punjab to Rajasthan, without leaving your stovetop.
And remember:
- Don’t stress perfection. Burnt onions happen.
- Taste constantly. Adjust like a DJ mixing a track.
- Trust your instincts—and your masala box.
- And above all, make it your own.
💬 Tried a fusion? Made gatte in makhani gravy? Or palak with coconut milk? I want to hear your remix recipes—drop them in the comments!
