In Indian kitchens, most gravy-based dishes begin with onions and garlic; however, did you know that you can prepare a delicious, rich, and restaurant-style gravy without them? Indeed, a gravy made without onion and garlic is not only fantastic in taste but is also an excellent choice for religious fasts, rituals, Jain cuisine, and those who prefer *Sattvic* food.

People often assume that gravy might taste bland without onions and garlic, but by using the right spices—along with tomatoes, cashews, yogurt, and aromatic Indian spices—you can create a gravy that elevates the flavor of dishes like Shahi Paneer, Matar Paneer, Kofta, Mixed Vegetable, or any creamy vegetable curry.

The best part about this gravy is that it can be prepared in advance and stored in the refrigerator. Whenever you want to cook a vegetable dish, simply add your choice of ingredients to the gravy, and a delicious meal will be ready in minutes. If you are looking to make a healthy, *Sattvic*, and tasty gravy without onion and garlic, this easy recipe is perfect for you.

**Ingredients for Onion-Garlic-Free Gravy**

4 large tomatoes

10-12 cashews

2 tablespoons yogurt

1 tablespoon cream (optional)

1 teaspoon grated ginger

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1 teaspoon dried fenugreek leaves (*Kasuri Methi*)

Salt to taste

2 tablespoons ghee or oil

**Easy Method to Prepare the Gravy**

Step 1- First, boil the tomatoes and cashews for 5-7 minutes.

Step 2- Once cooled, blend them in a mixer to form a smooth paste.

Step 3- Heat ghee in a pan and add cumin seeds to temper.

Step 4- Next, add the ginger and sauté lightly.

Step 5- Add the prepared tomato-cashew paste and cook for 5-7 minutes. Step 6- Once the oil starts separating from the masala, add turmeric powder, red chili powder, coriander powder, and salt.

Step 7- Now, add the yogurt and cook while stirring continuously to prevent it from curdling.

Step 8- Finally, add *kasuri methi* (dried fenugreek leaves) and *garam masala*, and cook for another 2 minutes.

Which vegetables can this be used with?

This base gravy can be used for a variety of dishes, such as:

Shahi Paneer

Matar Paneer

Malai Kofta

Mix Veg

Navratan Korma

Mushroom Curry

Aloo-Tamatar Curry (Potato-Tomato Curry)

Soya Chaap Curry

Multiple distinct dishes can be prepared using this single gravy.

Tips to enhance the flavor
If you want to make the gravy richer, you can add some melon seeds or almonds along with the cashews.
To achieve a restaurant-style taste, make sure to add fresh cream and *kasuri methi* at the end.
This makes the gravy creamy and aromatic.

The right way to store it
This gravy can be stored safely in an airtight container in the refrigerator for 3 to 4 days.
Whenever needed, you can simply add your choice of vegetables to it and quickly prepare a new dish.

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