If you’ve ever wondered why your homemade curries don’t quite taste like the ones from your favourite Indian restaurant, the answer probably lies in the base gravy. This secret weapon is what gives British Indian Restaurant (BIR) curries their rich depth of flavour and silky-smooth sauce. It’s also the reason why a busy curry house can whip up multiple different dishes in minutes—because the groundwork has already been done.
For years, I assumed restaurant-style curries were all about slow-cooking everything in one pan. Turns out, the trick is to prepare a neutral, aromatic base sauce in advance, which can then be adapted into anything from a fiery madras to a creamy korma. Once you have this base gravy ready, you can make a proper BIR-style curry in about 10 minutes.
What Exactly is a BIR Base Gravy?
Think of it like a curry stock. It’s a lightly spiced onion-based sauce that forms the backbone of most BIR dishes. Unlike traditional Indian home cooking, which often builds flavour by slow-cooking everything together, the BIR method separates the base from the final seasoning and spice blend, making it highly versatile.
While every restaurant has its own slight variation, most base gravies follow a similar blueprint:
- A load of onions (seriously, we’re talking a kilo or more)
- A few extra vegetables for sweetness (carrots and peppers are common)
- Aromatic spices to start building layers of flavour
- Tinned tomatoes to add richness and colour
- Stock or water to loosen everything into a pourable sauce
Once blended, this transforms into the silky-smooth sauce that gives BIR curries their signature texture.
Making the Perfect Base Gravy
After experimenting with various recipes, I’ve fine-tuned my own version that balances sweetness, spice, and depth. Here’s how to make it:
Ingredients:
- 120ml vegetable oil (sunflower or rapeseed also works well)
- 1kg onions, chopped
- 1 tsp salt
- 8 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 2 tbsp garam masala
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1½ tsp turmeric
- 1 tsp cinnamon
- 1 tsp black pepper
- 1 red pepper, chopped
- 1 green pepper, chopped
- 100g white cabbage, chopped
- 1 medium carrot, peeled and chopped
- 400g tinned chopped tomatoes
- 2 litres vegetable or chicken stock
Method:
- Sweat the onions – Heat the oil in a large pan over medium heat, then add the onions. Cook for around 20 minutes, stirring occasionally, until they’re soft and lightly golden.
- Build the base – Stir in the garlic and ginger, cooking for another minute. Then add the dry spices, giving them a quick toast to release their aromas.
- Add the veggies and tomatoes – Chuck in the peppers, cabbage, carrot, and chopped tomatoes. Stir well so everything is nicely coated in the spices.
- Pour in the stock – Bring to a gentle boil, then lower the heat and let it simmer for about an hour. This allows the vegetables to completely soften and the flavours to develop.
- Blend until smooth – Once cooled slightly, blend the mixture until silky-smooth. The texture should be like a thick soup.
- Prepare for use – If it’s too thick, add a little water until it has the consistency of semi-skimmed milk. Keep it warm before adding to curries to maintain cooking temperature.
How to Store It
This base gravy is ideal for batch cooking. Once it’s cooled down, portion it into containers and refrigerate for up to 5 days. For longer storage, freeze it in individual portions, ready to defrost whenever a curry craving strikes. Keep it thick to save fridge or freezer space, and add water to thin it down before adding it to your curries.
Using the Base Gravy in Curries
Now for the fun part—turning it into an actual curry. The base gravy itself is mildly spiced but not overpowering, meaning you can easily adapt it to create different dishes by adding extra spices, chilli, or cream as needed.
Here’s a basic guide to using it:
- Heat oil in a pan, add whole spices (like cumin seeds or cardamom pods) if desired.
- Add a spice blend of your choice (e.g., more garam masala, chilli powder, or fenugreek for a deeper flavour).
- Stir in your chosen protein or veg, then ladle in some hot base gravy, letting everything simmer together.
- Adjust seasoning and consistency as needed—some curries will need more tomato, cream, or coconut milk.
This method allows you to make different curries quickly while keeping that authentic restaurant flavour.
Final Thoughts
Making a batch of BIR base gravy might feel like an extra step, but once you’ve done it, you’ll wonder how you ever made curry without it. It completely changes the game, giving your homemade curries that signature restaurant-style richness and depth.
Whether you’re making a spicy jalfrezi, a tangy bhuna, or a smooth butter chicken, this base will give you a serious head start. And the best part? You’ll be able to cook up a proper curry in the time it takes to order a takeaway.
So, ready to take your curry game up a notch? Give it a go and let me know how it turns out!
Base Sauce (Base Gravy) for BIR Style Curries
Ingredients
- 120 ml Vegetable Oil
- 1 kg Onions, roughly chopped
- 1 tsp Salt
- 8 cloves Garlic, minced
- 2 tbsp Fresh Ginger, minced
- 2 tbsp Garam Masala
- 2 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 1.5 tsp Ground Turmeric
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Ground Cinnamon
- 1 Medium Carrot, peeled and roughly chopped
- 100 g White Cabbage, roughly chopped
- 1 Red Bell Pepper, roughly chopped
- 1 Green Bell Pepper, roughly chopped
- 400 g Tinned Chopped Tomatoes
- 2 ltrs Vegetable or Chicken Stock
Instructions
- Soften the onions – Heat the oil in a large pan over medium heat, then add the onions and salt. Cook the onions gently for about 20 minutes, stirring occasionally, until they become soft and slightly golden.
- Add aromatics and spices – Stir in the garlic and ginger, cooking for another minute or two. Next, sprinkle in the garam masala, coriander, cumin, paprika, turmeric, cinnamon, and black pepper. Stir everything well and allow the spices to cook for another couple of minutes.
- Incorporate the vegetables – Add the carrot, cabbage, peppers and tomatoes. Stir well to ensure everything is evenly mixed.
- Simmer with stock – Pour in the stock and bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for around an hour, allowing the vegetables to fully soften and the flavours to develop.
- Blend until smooth – Once cooked, allow the mixture to cool slightly before blending it into a smooth consistency using a stick blender or a jug blender. The finished texture should be similar to a thick soup.
- Prepare for use – When adding this to curries, the base gravy should be heated and thinned with a little water if necessary, ensuring it reaches the consistency of a light sauce. Keeping it warm before adding to a curry will help maintain the right cooking temperature.
Notes
Storage Tips:
- Cool the gravy completely before storing.
- It can be kept in the fridge for up to five days.
- For longer storage, divide it into portions and freeze. Defrost overnight in the fridge before reheating.
