Restaurant-Style Orange Gravy Recipe | Base Curry for Paneer Butter Masala, Veg Kofta & More

रीता प्रजापति

In Indian restaurants, chefs often prepare base gravies in bulk to save time and ensure consistent taste across multiple dishes. One of the most popular is the orange gravy, known for its smooth, creamy texture and vibrant color. This gravy acts as the foundation for many North Indian favorites like Paneer Butter Masala, Veg Kofta Curry, Matar Paneer, and Mixed Veg Masala

The secret to the rich taste lies in the perfect balance of onions, tomatoes, cashews, and aromatic spices, cooked until smooth and finished with cream and kasuri methi. If you’ve ever wondered how restaurants serve flavorful dishes so quickly, this orange gravy recipe is the answer.

Restaurant-Style Orange Gravy Recipe

Ingredients (for approx. 1 kg base gravy)

• Oil / Butter – 4 tbsp

• Onion (sliced) – 300 g

• Tomato (ripe, chopped) – 600 g

• Cashew nuts (soaked) – 50 g

• Ginger-Garlic Paste – 2 tbsp

• Green Chili – 2

• Kashmiri Red Chili Powder – 2 tbsp

• Turmeric Powder – ½ tsp

• Coriander Powder – 1 tbsp

• Cumin Powder – 1 tsp

• Garam Masala – 1 tsp

• Salt – to taste

• Fresh Cream / Malai – ½ cup

• Kasuri Methi (roasted & crushed) – 1 tbsp

• Water – as required

Method of Preparation

1. Cook the Base

   • Heat oil/butter in a pan.

   • Add sliced onions and sauté until golden.

   • Add ginger-garlic paste and green chili, cook until raw aroma disappears.

2. Add Tomatoes & Cashews

   • Add chopped tomatoes and cook until soft.

   • Add soaked cashews, turmeric, chili powder, coriander, and cumin powder.

   • Cook for 8–10 minutes until oil separates.

3. Blend & Strain

   • Let mixture cool slightly.

   • Blend into a smooth paste and strain for a silky texture.

4. Final Cooking

   • Return paste to the pan, adjust consistency with water.

   • Add fresh cream and garam masala.

   • Crush kasuri methi between palms and add.

   • Simmer for 5–10 minutes.

Your restaurant-style orange gravy is now ready.

How to Use Orange Gravy in Multiple Dishes

• Paneer Butter Masala → Add paneer cubes, extra butter, and garnish with cream.

• Veg Kofta Curry → Add fried koftas just before serving.

• Matar Paneer → Add boiled peas and paneer to the hot gravy.

• Mixed Veg Masala → Toss sautéed vegetables into the gravy.

This single gravy can serve as the base for 5–6 restaurant-style dishes, making it cost-effective and time-saving.

Storage and Shelf Life of Orange Gravy

• Storage: Store the prepared gravy in an airtight container. Once cooled, keep it in the refrigerator.

• Refrigeration Life: Stays fresh for 3–4 days in the fridge.

• Freezer Storage: Can be stored in the freezer for up to 10–12 days. For best results, freeze in portion-sized containers.

• Reheating: Thaw (if frozen), reheat with a little butter or oil, and add fresh cream before using.

The restaurant-style orange gravy is the backbone of North Indian vegetarian cuisine. Preparing it in advance not only saves time but also ensures consistency and professional flavor in your dishes. Whether you’re running a restaurant or cooking at home, this gravy is a must-have in your recipe collection.