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restaurant style balti base gravy

Restaurant-Style Balti Base Gravy

This aromatic balti base gravy is your secret weapon for creating restaurant-quality curries at home. Rich with caramelized onions, warming whole spices, and a perfect tomato base, this versatile foundation can be transformed into countless curry variations. Make a big batch and freeze portions for quick weeknight meals that taste like they took hours to prepare.
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Course: Main Course
Cuisine: Indian
Keyword: Curry, Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 95kcal

Equipment

Chef's Knife
Chopping Board
Dutch Oven

Ingredients

  • 125 ml oil
  • 650 g brown onions chopped
  • 40 g ginger/garlic paste
  • 1 tsp salt
  • 2-3 green cardamom pods
  • 1 black cardamom pod
  • 2- inch piece cassia bark
  • 3-4 cloves
  • 2 bay leaves
  • 2 tsp turmeric
  • 2 TBSP paprika
  • 1½ tsp chilli powder
  • 400 g plum tomatoes chopped
  • 2 TBSP tomato purée
  • 1 litre water

Instructions

  • Heat oil in a large heavy-bottomed pan over medium heat.
  • Add chopped onions and sauté until golden brown and caramelized, about 15-20 minutes.
  • Add all whole spices (cardamom, cassia bark, cloves, bay leaves) and cook for 1 minute until fragrant.
  • Stir in ginger/garlic paste and cook for 2 minutes until aromatic.
  • Add turmeric, paprika, and chilli powder, stirring constantly to prevent burning.
  • Add chopped tomatoes and tomato purée, cooking until tomatoes break down, about 5 minutes.
  • Pour in water and salt, bring to a boil, then reduce heat and simmer for 15 minutes.
  • Allow to cool slightly before storing or using as a base for curries.

Notes

Freeze portions in ice cube trays or small containers for up to 3 months for easy curry making
Adjust consistency by adding more water when reheating - the gravy should coat the back of a spoon
Remove whole spices before serving or blending if you prefer a smoother base
Brown the onions properly for deeper flavor - don't rush this step as it's the foundation of taste
This base works perfectly for chicken, lamb, vegetable, or paneer curries
Add coconut milk, cream, or yogurt to transform into different curry styles
Double the recipe if you have a large pot - it keeps well and saves time later

Nutrition

Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 185mg | Fiber: 2g | Sugar: 5g