Caramelized Onion Curry Gravy Recipe – Kashmiri Chili & Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Caramelized Onion Curry Gravy Recipe – Kashmiri Chili & Spice Blend

Introduction

There’s something truly magical about a deeply flavorful curry gravy, isn’t there? It’s the foundation of so many incredible Indian dishes, and honestly, a good gravy can make a meal. I’ve been perfecting this caramelized onion curry gravy for years – it all started when I wanted to recreate my grandmother’s rich, aromatic curries, and this is as close as I’ve gotten! It takes a little time, but the depth of flavor you get from slowly caramelizing those onions is absolutely worth it. Trust me, once you’ve tasted this, you’ll want to keep a batch in the freezer at all times.

Why You’ll Love This Recipe

This isn’t just any curry gravy. It’s a labor of love that results in a complex, intensely flavorful base for your favorite curries. The slow caramelization of the onions creates a natural sweetness, balanced by the warmth of the spices and a hint of heat from the Kashmiri chili powder. Plus, it freezes beautifully, so you can enjoy homemade curry gravy whenever the craving strikes!

Ingredients

Here’s what you’ll need to create this flavorful gravy:

• 1 cup neutral oil
• 3 lbs onions
• 2 lbs fresh tomatoes
• 5 green cardamom pods
• 10 black peppercorns
• 3 cloves
• 1 tej patta (Indian bay leaf)
• 2 inch cinnamon stick
• ¼ cup garlic ginger paste
• 2 tsp turmeric powder
• 1 tbsp Kashmiri chili powder
• 1 tbsp cumin powder
• 2 tbsp coriander powder
• 1 tbsp kosher salt
• 4 green chilies
• 1 handful of cilantro
• 1 cup water (plus 1 cup for blending)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure the best results:

• Neutral Oil – Choosing the Right Oil for Flavor: I prefer using a neutral oil like canola or sunflower oil for this recipe. You want an oil that can handle the high heat without imparting too much of its own flavor. About 180ml.
• Onions – Selecting the Best Variety for Caramelization: Yellow onions are your best bet here. They have a good balance of sweetness and sulfur, which helps them caramelize beautifully.
• Tomatoes – Fresh vs. Canned Options: Fresh tomatoes are fantastic when in season! But if you’re making this out of season, good quality canned crushed tomatoes (about 400g) work perfectly well.
• Whole Spices – The Aromatic Foundation (Cardamom, Peppercorns, Cloves, Cinnamon, Tej Patta): Don’t skip toasting the whole spices! It really wakes up their flavors. Tej patta, or Indian bay leaf, has a slightly different flavor profile than regular bay leaves – it’s a little more floral and fragrant.
• Kashmiri Chili Powder – Color and Mild Heat: This is key for that gorgeous red color and a gentle warmth. It’s not super spicy, so don’t worry about it being overpowering. About 15g.
• Garlic Ginger Paste – Convenience and Flavor: Homemade is always best, but store-bought works in a pinch. About 60ml.
• Cilantro – Freshness and Brightness: A generous handful of fresh cilantro adds a lovely brightness to the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onions. A food processor makes this so much easier – pulse peeled and halved onions 5-8 times until diced.
2. Heat the oil in a large, heavy-bottomed pot over medium heat until it shimmers.
3. Add the whole spices – cardamom pods, peppercorns, cloves, cinnamon stick, and tej patta – and toast for about 20 seconds, until fragrant. Be careful not to burn them!
4. Now, add the chopped onions and cook for 30-40 minutes, stirring regularly, until they are deeply browned and caramelized. This is the most important step, so be patient! Lower the heat if they start to stick or burn.
5. While the onions are caramelizing, prepare your spice slurry. In a small bowl, whisk together the turmeric powder, cumin powder, coriander powder, and Kashmiri chili powder with ½ cup (120ml) of water.
6. Once the onions are beautifully caramelized, stir in the garlic ginger paste and cook for another 2 minutes, until fragrant.
7. Add the spice slurry and salt to the onion mixture and cook for 3 more minutes, stirring constantly.
8. Mix in the chopped tomatoes and green chilies, and simmer for 10 minutes, until the tomatoes break down.
9. Carefully blend the mixture with 1 cup (240ml) of water (remember to vent the blender lid!) until smooth. Be super careful when blending hot liquids.
10. And that’s it! Your caramelized onion curry gravy is ready. Portion it out and freeze for future use.

Expert Tips

• Patience is key: Don’t rush the caramelization process. Low and slow is the way to go.
• Deglaze the pot: If any bits stick to the bottom of the pot during caramelization, add a splash of water and scrape them up.
• Taste and adjust: Feel free to adjust the salt and chili powder to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilies and Kashmiri chili powder to control the heat. For a milder gravy, remove the seeds from the green chilies. For a spicier gravy, add a pinch of cayenne pepper. My friend, Priya, loves to add a little bit of ghost pepper powder for a real kick!
• Adding other vegetables: Feel free to add other vegetables like carrots or bell peppers along with the tomatoes for extra flavor and nutrition.

Freezing and Storage for Extended Use

This gravy freezes beautifully! Let it cool completely before portioning it into freezer-safe containers or zip-top bags. It will keep in the freezer for up to 3 months. You can also store it in the refrigerator for up to 3-4 days.

Regional Variations – North Indian vs. South Indian Influences

While this recipe is a great all-rounder, you can tweak it to reflect regional preferences. North Indian gravies often use more dairy (like cream or yogurt), while South Indian gravies might incorporate coconut milk or curry leaves.

Serving Suggestions

This gravy is incredibly versatile! It’s perfect as a base for:

• Butter Chicken
• Lamb Rogan Josh
• Vegetable Korma
• Chana Masala (Chickpea Curry)

Storage Instructions

Store leftover gravy in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

FAQs

• What is the best way to prevent the onions from burning during caramelization? Keep the heat at medium-low and stir frequently. If they start to stick, add a splash of water.
• Can I use a different type of chili powder if I don’t have Kashmiri chili powder? You can, but it won’t have the same color or mild heat. Use a combination of paprika and a pinch of cayenne pepper.
• What is Tej Patta and can I substitute it? Tej Patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavor won’t be quite the same.
• How long will this gravy keep in the freezer? Up to 3 months.
• Can I make this gravy ahead of time and store it in the refrigerator? Yes, you can store it in the refrigerator for up to 3-4 days.
• Is it possible to adjust the consistency of the gravy? Absolutely! Add more water for a thinner gravy, or simmer for longer to reduce it and make it thicker.
• What types of curries is this gravy best suited for? It’s a fantastic base for almost any Indian curry! It works particularly well with rich, creamy curries like butter chicken or korma.