If you’ve ever found yourself with an overload of garden tomatoes especially toward the end of the season this freezer-friendly Indian curry gravy is one of the best ways to turn them into something truly useful. It’s rich, aromatic, and incredibly versatile, making weeknight dinners faster without sacrificing flavor.
This curry gravy is a foundational recipe in Indian cooking. Think of it as a blank canvas that can be transformed into countless meals. Once it’s made and stored in the freezer, all you need to do is thaw, add your favorite vegetables or protein, and dinner is ready in minutes. It’s the ultimate meal-prep shortcut for busy weeks.
The base starts with tomatoes, onion, garlic, and ginger blended into a smooth, flavorful mixture. Cashews add body and creaminess without needing dairy, while warm whole spices like cinnamon, cardamom, bay leaf, and dried Kashmiri chiles build depth and complexity. A little tomato paste intensifies the flavor, and ghee brings everything together with that unmistakable richness.
What I love most about this recipe is how adaptable it is. Use it for paneer curry, chickpea masala, vegetable korma-style dishes, or even as a simmer sauce for tofu or chicken. Because the gravy itself is already seasoned and balanced, it removes the guesswork from cooking Indian food at home.
Freezing this curry base also means less waste. Those frozen or extra-ripe tomatoes get a second life, and future-you gets a head start on dinner. It’s comforting, practical, and exactly the kind of recipe that makes home cooking feel easier and more intentional.
If you’re looking for an Indian curry base recipe, a freezer-friendly meal prep idea, or a way to preserve tomatoes while saving time later, this curry gravy is one to keep stocked at all times.
2 cups tomatoes, roughly chopped (about 4 medium tomatoes)
1/2 cup water
1/4 cup cashews
After the gravy has been blended
1 tbsp ghee
2 tsp each: red chili powder, garam masala, dried fenugreek leaves, salt & sugar
Instructions
For the Gravy
Heat the ghee in a large pot over medium heat.
Add cumin seeds, chopped onion and green chilies and sauté until fragrant.
Add the tomatoes, garlic, ginger, cinnamon, dried Kashmiri chilies, cardamom pod, and bay leaf. Cook for 3–5 minutes on medium heat.
Pour in the water, add the cashews and tomato paste, and stir well.
Lower the heat and let the mixture simmer for 10–15 minutes, allowing the tomatoes to fully break down.
Once cooked, carefully transfer the mixture to a blender and blend until smooth. If your blender cannot handle hot liquids, let the mixture cool slightly before blending. Set the blended gravy aside.
In the same pot, heat a small of ghee over medium heat. Add all the spices listed under “after the gravy has been blended.”
Lower the heat and slowly add gravy into pot and simmer for about 10 minutes.
Finish with a splash of heavy cream, if using.
Notes
Let the gravy cool completely, then portion into freezer-safe containers or silicone trays.
Freeze for up to 3 months.
To use, thaw and simmer with vegetables, paneer, chickpeas, tofu, or protein of choice.
Prep Time:15
Cook Time:25
Category:Indian
Keywords: Indian gravy, freezer friendly, vegetarian meals, indian curry
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
