Masala Base

This video from Curries With Bumbi provides a recipe for an All-Purpose Base Gravy Masala that can be used to make various vegan, vegetarian, or meat-based curries quickly.
All-Purpose Base Gravy Recipe
Ingredients

• Spice Blend: Turmeric powder, cumin powder, Kashmiri chili powder, garam masala, and coriander powder mixed with 1/3 cup water [00:27].
• Whole Spices: Dry bay leaves, cinnamon stick, green cardamoms, and cumin seeds [01:11].
• Aromatics: Chopped onions, finely grated ginger (1 tbsp), and finely grated garlic (1 tbsp) [01:19], [02:07].
• Base: Crushed tomatoes and cashew nut paste (soaked cashews blended with water) [02:22], [02:44].
• Other: Oil (a generous amount for preservation) and salt [00:52].
  Cooking Instructions
• Prepare Spice Paste: Mix the ground spices with water to prevent them from burning when they hit the hot oil [00:39].
• Temper Spices: Heat oil over medium heat. Add the whole spices (bay leaves, cinnamon, cardamom, cumin seeds) and let them splutter [01:11].
• Sauté Onions: Add chopped onions and a pinch of salt. Sauté on medium heat until they turn slightly brown [01:19].
• Add Spices & Aromatics: Stir in the prepared spice paste and cook for 2–3 minutes. Add grated ginger, garlic, and optional green chilies. Fry until the oil separates and floats on top [01:43].
• Cook Tomatoes: Add crushed tomatoes and salt. Cook until the tomatoes are well-fried and the oil leaves the sides of the pan [02:22].
• Finish with Cashew Paste: Pour in the cashew nut paste (this adds thickness). Remove the bay leaves and cinnamon stick. Stir on low heat until the oil oozes out again [02:50].
• Storage: Store in an airtight container in the fridge for 1 week or freeze for up to 6 months [03:29].
  Example Dishes Using the Base Gravy

1. Chickpea Masala (Chana Masala)

• Sauté cumin seeds and onions. Add a can of cooked chickpeas [03:54].
• Add a ladle of the Base Gravy, water, turmeric, salt, and Chole Masala (or cumin/coriander powder) [04:13].
• Simmer for 10–15 minutes. Finish with Tamarind chutney and coriander leaves [04:47].

1. Tofu & Mixed Vegetable Curry

• Add a ladle of Base Gravy to a pan with chopped bell peppers, frozen veggies, and a tablespoon of tomato paste [05:37].
• Add firm tofu, water, salt, and kasuri methi (dried fenugreek leaves) [06:08].
• Simmer for 5 minutes and finish with a splash of cream or coconut milk [06:24].

1. Quick Chicken Curry

• Marinate: Boneless chicken thighs with yogurt, ginger, garlic, oil, and Kashmiri chili powder for 30 minutes [06:46].
• Cook: Sauté bay leaves and cinnamon. Add the chicken and cook for a few minutes [07:17].
• Combine: Add two ladles of Base Gravy, turmeric, garam masala, salt, and kasuri methi [07:37].
• Simmer: Cover and cook for 20 minutes until tender. Add half-and-half or heavy cream for richness at the end [08:02].