If you make curry regularly, this Indian curry base will save you a LOT of time. The batch is big: 10 onions, 2kg of tomatoes, ginger, garlic, green chilli and plenty of spices. But it makes enough for around 20-25 meals, so you do the work once and then have curry base ready to go in the freezer.
If you make curry regularly, this Indian curry base will save you a LOT of time.
The batch is big: 10 onions, 2kg of tomatoes, ginger, garlic, green chilli and plenty of spices. But it makes enough for around 20-25 meals, so you do the work once and then have curry base ready to go in the freezer.
When you want curry, you take out a portion, add your meat, vegetables, lentils or whatever you're cooking, and build the rest of the dish from there.
It means you're not standing over a pan waiting for onions to brown every time you fancy a curry.
When you want curry, you take out a portion, add your meat, vegetables, lentils or whatever you're cooking, and build the rest of the dish from there. It means you're not standing over a pan waiting for onions to brown every time you fancy a curry.
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Quick Snapshot
Prep time: 20 minutes
Cook time: About 1 hour
Cuisine: Indian
Course: Meal Prep
Yield: Approximately 20-25 meals
Freezer friendly: Yes
Why You'll Love This Indian Curry Base
It saves time - The onions, aromatics, tomatoes and spices are already cooked, so the base of your curry is ready before you even start cooking dinner.
It makes 20-25 meals - This isn't a small batch for two curries. Make it when you have the time, portion it up and freeze and you've got a serious head start on future meals.
It gives you options - The base isn't tied to one particular curry. You can use it with chicken, lamb, mince, vegetables, chickpeas and more.
It freezes beautifully - Portion it before freezing and you can take out exactly what you need.
What Is An Indian Curry Base?
An Indian curry base is essentially a cooked onion and tomato sauce that forms the starting point for a range of curries.
There isn't one universal recipe for it. Different cooks and restaurants use different combinations of onions, tomatoes, aromatics, spices and oil.
This version is the one I use when I want a versatile base that can be prepared in bulk and kept ready for future curries.
The onions are cooked down first, followed by ginger, garlic and green chilli. Tomatoes and spices are then added and everything is cooked until you have a thick, rich base.
From there, you can take it in whatever direction you need.
Ingredients
Onions - These make up a large part of the base, so give them time to soften and develop flavour.
Tinned Plum Tomatoes - Plum tomatoes break down well and give you a good thick sauce. You can use any tinned tomato variety and even Passata works.
Oil - Used to cook the onions and carry the spices through the sauce.
Garlic paste - Adds savoury depth.
Ginger paste - Adds warmth and freshness.
Green chilli paste - Brings heat and flavour. The final level of heat will also depend on the chillies used.
Coriander powder - Earthy and aromatic.
Cumin powder - Adds warmth and depth.
Turmeric powder - For colour and its earthy flavour.
Red chilli powder - Use according to your preferred level of heat.
Salt - Start with the lower amount and adjust later if needed.
Garam masala - Added towards the end for a more aromatic finish.
Madras curry powder - Adds another layer of spice to the base.
How To Make Indian Curry Base
1. Cook the onions
Heat the oil in a very large, heavy-based pan.
Add the onions and cook over a low to medium-low heat until they are soft and deeply golden. Stir regularly and don't rush this stage.
With 10 onions in the pan, this takes a little time.
2. Add the aromatics
Add the ginger paste, garlic paste and green chilli paste.
Cook for a few minutes, stirring regularly, until the raw smell has cooked out.
If the mixture starts sticking, add a small splash of water.
3. Add the spices
Add the coriander powder, cumin powder, turmeric, red chilli powder and salt.
Stir well so the spices coat the onions and cook briefly until fragrant.
4. Add the tomatoes
Add the plum tomatoes and stir everything together.
Cook over a gentle heat until the tomatoes have broken down and the mixture has reduced into a thick curry base.
5. Add the finishing spices
Stir in the garam masala and Madras curry powder towards the end of cooking.
Cook for a few more minutes, then taste and adjust the salt if needed.
6. Cool and portion
Leave the curry base to cool before dividing it into portions.
For a batch this size, I recommend portioning it according to how much you normally use to make one family curry.
Freeze the portions and you're done.
How To Use Curry Base
This is where the base becomes useful.
Take out a portion and use it as the starting point for your curry. Add your main ingredients and then adjust the flavour and consistency according to what you're making.
You can use it for:
Chicken curry
Lamb curry
Keema
Vegetable curry
Chickpea curry
Madras-style curries
Jalfrezi-style curries
Do Piyaza-style curries
Dhansak-style curries
The base is there to do the heavy lifting.
You still finish the curry according to the recipe you're making.
You may need to add water or stock, extra seasoning, spices, yoghurt, cream, coconut milk or other ingredients depending on the curry.
Testing Notes
The onions are the part worth paying attention to.
They need to become properly soft and golden. Don't turn the heat up too high because you want them to cook through rather than catch on the bottom of the pan.
Once the tomatoes go in, allow enough time for the mixture to reduce. A watery tomato sauce isn't what we're after here. You want a thick base that can be portioned and later loosened when you make your curry.
I also keep the salt fairly moderate because this base is going into lots of different curries. You can always add more when you finish the dish.
Tips
- Use the largest heavy-based pan you have. This is a big batch.
- Cook the onions slowly.
- Stir regularly, particularly once the tomatoes have been added.
- Add a splash of water if the mixture begins to catch.
- Don't over-salt the base.
- Let it cool before portioning.
- Label your freezer portions so you know what they are and when you made them.
- Portion according to your usual family meal size rather than freezing the whole batch together.
Storage
Fridge
Store in an airtight container in the fridge for up to 1 week.
Freezer
Cool the curry base, divide into portions and freeze in freezer-safe containers, bags or ice cube trays.
For a batch intended to make 20-25 meals, portioning it before freezing is much more practical than freezing it all together.
Defrost portions in the fridge before using, or add frozen portions directly to a pan and allow them to thaw gently while cooking.
FAQs
How many meals does this curry base make?
This batch makes approximately 20-25 meals, depending on how much curry base you use for each meal.
Can I freeze Indian curry base?
Yes. This recipe is designed to be made in bulk and frozen in portions.
How long does curry base last in the fridge?
It can be stored in an airtight container in the fridge for up to 1 week.
Can I make a smaller batch?
Yes. You can halve the recipe if you don't need enough for 20-25 meals.
Can I use this base for different curries?
Yes. The base is designed to be versatile. Add your chosen meat, vegetables, lentils or other ingredients and adjust the seasoning and consistency for the curry you're making.
Can I make the base without the spices?
Yes. You can make a simpler onion, tomato, ginger, garlic and green chilli base and season it when you make each curry.
Recipes you can use this base in for the ultimate shortcut:
Chicken Bhuna (The Ultimate Restaurant-Style Chicken Curry)
Aloo Gosht - Traditional Pakistani Lamb & Potato Curry
Easy Indian Masala Prawns Curry
Healthy Egg Curry with Potatoes and Peas
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📖 Recipe
Indian Curry Base Recipe | Make-Ahead Curry Sauce
Ingredients
- ½ cup Oil Neutral
- 10 Onions Peeled and Sliced or Diced
- 5 tablespoon Garlic Paste
- 5 tablespoon Ginger Paste
- 5 tablespoon Green Chilli Paste
- 2 kg Tinned Plum Tomatoes 5 xs 400g tins
- 10 teaspoon Coriander Powder
- 10 teaspoon Cumin Powder
- 2 ½ teaspoon Turmeric Powder
- 4 -5 teaspoon Red Chilli Powder
- 4 - 5 teaspoon Salt I go with less because it can always be topped up
- 2 tablespoon Garam Masala
- 2 tablespoon Madras Curry Powder
Instructions
Cook the onions
- Heat the oil in a very large, heavy-based pan.Add the onions and cook over a low to medium-low heat until they are soft and deeply golden. Stir regularly and don't rush this stage.With 10 onions in the pan, this takes a little time.
Add the aromatics
- Add the ginger paste, garlic paste and green chilli paste.Cook for a few minutes, stirring regularly, until the raw smell has cooked out.If the mixture starts sticking, add a small splash of water.
Add the spices
- Add the coriander powder, cumin powder, turmeric, red chilli powder and salt.Stir well so the spices coat the onions and cook briefly until fragrant.
Add the tomatoes
- Add the plum tomatoes and stir everything together.Cook over a gentle heat until the tomatoes have broken down and the mixture has reduced into a thick curry base.
Add the finishing spices
- Stir in the garam masala and Madras curry powder towards the end of cooking.Cook for a few more minutes, then taste and adjust the salt if needed.
Cool and portion
- Leave the curry base to cool before dividing it into portions.For a batch this size, I recommend portioning it according to how much you normally use to make one family curry.Freeze the portions and you're done.
Notes
How To Use Curry Base
This is where the base becomes useful. Take out a portion and use it as the starting point for your curry. Add your main ingredients and then adjust the flavour and consistency according to what you're making. You can use it for: Chicken curryLamb curry
Keema
Vegetable curry
Chickpea curry
Madras-style curries
Jalfrezi-style curries
Do Piyaza-style curries
Dhansak-style curries The base is there to do the heavy lifting. You still finish the curry according to the recipe you're making. You may need to add water or stock, extra seasoning, spices, yoghurt, cream, coconut milk or other ingredients depending on the curry.
Testing Notes
The onions are the part worth paying attention to. They need to become properly soft and golden. Don't turn the heat up too high because you want them to cook through rather than catch on the bottom of the pan. Once the tomatoes go in, allow enough time for the mixture to reduce. A watery tomato sauce isn't what we're after here. You want a thick base that can be portioned and later loosened when you make your curry. I also keep the salt fairly moderate because this base is going into lots of different curries. You can always add more when you finish the dish.Tips
- Use the largest heavy-based pan you have. This is a big batch.
- Cook the onions slowly.
- Stir regularly, particularly once the tomatoes have been added.
- Add a splash of water if the mixture begins to catch.
- Don't over-salt the base.
- Let it cool before portioning.
- Label your freezer portions so you know what they are and when you made them.
- Portion according to your usual family meal size rather than freezing the whole batch together.
Storage
Fridge Store in an airtight container in the fridge for up to 1 week. Freezer Cool the curry base, divide into portions and freeze in freezer-safe containers, bags or ice cube trays.For a batch intended to make 20–25 meals, portioning it before freezing is much more practical than freezing it all together. Defrost portions in the fridge before using, or add frozen portions directly to a pan and allow them to thaw gently while cooking.
Jean Macaulay says
Can I refreeze the sauce I've made a bhoona using the sauce out of the freezer can I refreeze some of the bhoona
Safira says
Hi
Yes you can refreeze the base for up to 3 months.
Jean Macaulay says
Can I refreeze a chicken curry I have already taken,the chicken out of the freezer. Can I make a curry and re freeze left overs
Safira says
Yes you can refreeze a chicken curry leftovers for up to a month.
As long as the chicken wasn't thawed super fast like in a microwave or with hot water it will be fine.
Zarina says
Hi. Do you have recipe of how you make your madras curry powder? Thanks
Safira says
Hi Zarina,
I don't make my own but I will make some and add it to the site. x