Basic Multi-Purpose Curry Sauce/Gravy

Tip in the onions, ginger-garlic pastes and green chilies and fry on medium heat for a couple of minutes until the onions are soft and the raw smell of garlic is almost gone.

Stir in chopped tomatoes and mix well. Add a few teaspoons of water and cook until the tomatoes are slight soft and cooked.

Add the dry spices; red chilli powder, turmeric, coriander and curry powder; mix well.

Fry on medium heat, stirring often until the spices are lightly roasted. Stir in grated coconut and fry well until most of the moisture is gone and oil starts to ooze from the sides of the mixture.

Remove from heat and let cool slightly. Place in a blender jar and blend to a smooth and fine paste; keep aside.

In the same kadai heat 1 to 2 tablespoons of oil and add 1 bay leaf and the ground or blended onion-tomato-coconut paste, along with 1 teaspoon of garam masala powder; mix well. Fry on medium low heat for a few seconds.

Once the gravy comes to a boil, lower the heat and simmer on low, covered for about 5 to 7 minutes until all the flavors have come together. Adjust seasoning and salt along with consistency of gravy; remove from heat.

Garnish with finely chopped cilantro/coriander leaves. Flavorful, spicy, aromatic basic Indian gravy (my version and a favorite in our house) is ready.

To make a basic egg curry, just boil and peel eggs, cut into two halves and add to gravy. Simmer a couple of minutes and serve with any naan, roti or paratha (or even rice)! If you have leftover chicken or meat, you can add these instead.

To make a vegetarian version, saute onions and your choice of vegetables (mushrooms, capsicum, gobi, peas or even paneer; I have used only onions and caspicum) and add to basic gravy, simmer and serve!