Basic Curry


  • Big Onion – 1
  • Tomato big size – 1
  • Ginger and garlic paste – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Red Chilli Powder – 1/2 teaspoon
  • Coriander Powder – 1 teaspoon
  • Cumin Powder – 1/4 teaspoon
  • Garam Masala Powder – 1/4 teaspoon
  • Cumin seeds (Jeeragam) – 1 teaspoon
  • Cinnamon Stick (Pattai) – a small piece
  • Cloves (Elavangam) – 2
  • Oil – 1 tablespoon
  • Salt – 1/2 teaspoon or as per taste

This curry recipe is demonstrated by Chef Soundararajan in a TV show. With this basic curry, we can prepare number of dishes. For example, if we add cooked dhal, it will become “Dhal Curry”. Add cooked spinach and paneer. It will be “Spicy Palak Paneer”. Add cooked potato pieces and it will be a perfect “Potato Gravy”. Try some dishes of your choice with this basic curry and enjoy.


  1. Chop onion and tomato finely.
  2. In a kadai put oil and when it is hot add Jeeragam (cumin seeds), pattai (cinnamon stick), elavangam (cloves) and fry for a second. Add chopped onion and fry for few more seconds. Add ginger and garlic paste and fry till its raw smell disappear. Add turmeric powder, red chilli powder, coriander powder, jeera powder and garam masala powder. Mix well. Then add chopped tomato along with salt. Mix it well and add little water (2 to 3 tablespoon of water) and allow to cook. Once the water is absorbed, then again add little more water and stir well. Repeat this till all the ingredients are blended well.
  3. You can have it as it is with any Indian Bread or use it in preparing Gravy dishes.
  4. We can also use this for mixing with left over cooked rice (saadam). Along with Papadum & some thayir pachadi, makes a complete meal!
  5. A tip from the Chef – For preparing any curry, we have to use Turmeric, red chilli powder and coriander powder in the ratio of 1:2:4.


  1. I generally prepare this gravy in a different style i fry in little ghee and oil chopped onion, ginger garlic chopped or paste, chopped tomato and add turmeric powder , chilly powder, coriander powder,jeera powder, gram masala and salt and cool it and grind it. This can be used for making aloo mutter , paneer mutter, gobhi mutter or aloo gobhi and vegetable makkanwala even. but for some vegetable like aloo we can toss cooked aloo to acrispy state with some oil and butter and add to the gravy and boil and before removing from pan we can add kasuri methi and little garam masala powder to enhance the flavour and after removing from stove garnish with fresh cream and corriander. This gravy tastes like hotel and enjoyed by my family the most.

  2. It’s really simple and delicious! Makes a good base for many dishes!

  3. R Sundhar Raman

    I happened to see the recipe only to-day.
    The idea is very good.
    I just wanted to know the shelf life of this dish
    so that I can make 4 to 6x quantities and keep refrigerated
    Is it okay?

    • It depends on the place where you live. In India, particularly in Tamilnadu, we have frequent and scheduled power cuts and this will spoil the food even if you keep it in refrigerator. Still we can keept it for 2 to 3 days if you put it in a closed jar.

  4. Very nice Recipies. I loved them. I’ve a basic doubt in all the recipies.. when u specify Jeera powder and coriander powder , is it roasted and ground powdered or raw one? Thanks a lot

    • Hi Preethi,

      Thank you for your kind comments. The Jeera powder and coriander powder are the raw one which we buy from stores. Only for few recipes like curd vadai and some salads, we have to add roasted jeera powder.

  5. Anju devadas

    hai mam, pls add paneer recipies……..and all recipies are gud……….

  6. Mam,

    Kindly post your recipe for panneer butter masala.

  7. nice looks yummy……….

  8. Hellow Mam add some other mushroom recipies

  9. give me the recipe for side dishes for chappathi

  10. Kamala mam, you have not added any mushroom or panner or soya chumps recipes , why mam? I need it so badly , pls pls added it mam

Leave a Comment

Your email address will not be published. Required fields are marked *