The Base: Onions, Tomatoes, and Garlic

The base for most gravies includes finely chopped onions, tomatoes, and garlic, which are slow-cooked together to create a rich, flavorful foundation.

• Onions: Usually caramelized or browned to bring out their natural sweetness, they form the bulk of many gravies.
• Tomatoes: These provide acidity and richness to the gravy, helping balance the spices.
• Garlic & Ginger: Fresh ginger and garlic paste are staples in Indian cooking, providing a fragrant base and a hint of spiciness.

Cooking Oils and Fats

The type of fat used for tempering or cooking can greatly influence the flavor of the gravy. Common choices include

• Mustard Oil: Popular in Bengali and North Indian dishes for its pungency and depth of flavor.
• Ghee (Clarified Butter): Adds richness and a nutty flavor, often used in Mughlai and North Indian gravies.
• Vegetable Oil: A neutral option, especially for milder gravies.