4 Mother Gravies of a 5-Star Hotel: Ratios & Chef Tips

I'm Chef Mobasir Hassan, Executive Sous Chef at Radisson, with 13+ years in professional hotel kitchens. When I shared a short reel on these 4 mother gravies on Facebook, it crossed 670K views, and the comments all asked the same thing: "Chef, why doesn't my curry taste like a hotel curry?"

Here is the honest answer. A 5-star kitchen does not cook a fresh gravy for every order. We prepare 4 mother gravies in advance, and from those 4 bases we build 50+ restaurant dishes. In this post I'll walk you through the exact system, ratios and mistakes I correct in my own brigade every week.

What Is a Mother Gravy, and Why Do Hotels Use It?

A mother gravy is a base, not a finished curry. The slow work (cooking onions, reducing tomatoes, grinding nuts, building the masala) is already done. When an order comes in, the chef only adds the finishing touches: cream, butter, kasuri methi, garam masala or the protein.

It gives a kitchen three things: speed during rush hours, consistency so every plate tastes the same, and cost control because bulk cooking wastes less. The same logic works at home. You just cook smaller batches.

1️⃣ 🔴 Red Tomato Makhani Gravy

Ratio: Tomato to cashew paste = 70:30

Base for: Butter Chicken, Shahi Paneer, Paneer Makhani.

Home starter batch (using the ratio): about 14 oz (400 g) cooked tomato puree to about 6 oz (170 g) cashew paste.

• Use ripe, deep-red tomatoes. Under-ripe tomatoes make the gravy sharp and sour.
• Cook the tomatoes with whole spices such as bay leaf and green cardamom, then blend.
• Always pass the puree through a fine-mesh sieve. This removes seeds and skins and gives that silky, velvety texture.
• Soak the cashews in hot water, grind to a very smooth paste, then fold into the tomato puree.

2️⃣ ⚪ White Shahi Gravy

Ingredients: Boiled white onion + cashew + magaz (melon seeds) + yogurt, blended smooth.

Base for: Navratan Korma, Malai Kofta, Shahi Korma.

• Zero turmeric and zero red chilli. This is the golden rule. The colour must stay ivory white.
• Boil the onions in water. Never brown them. Cool, then blend.
• Use whisked, room-temperature yogurt and cook on low heat. High heat is what splits white gravy.

3️⃣ 🟡 Yellow Gravy Base

Ingredients: Boiled onion + tomato + nut paste + turmeric.

Base for: Mix Veg, Paneer Butter Masala, Egg Curry.

This is the most versatile base, which is why hotel kitchens keep the most of it in stock. It is not as rich as the red gravy and not as spicy as chop masala, so you can steer it in any direction. Add kasuri methi and garam masala for a dhaba-style curry, or finish with cream for a restaurant-style rich one.

4️⃣ 🧅 Chop Masala

Ratio: Hand-chopped onion to tomato = 2:1, plus roasted whole spices (bhuna khada masala).

Base for: Kadai Paneer, Chicken Tikka Masala, Bhuna Gosht.

Home starter batch (using the ratio): about 8 oz (225 g) finely chopped onion to about 4 oz (115 g) finely chopped tomato.

• No blender here. The texture comes from fine hand-chopping. Blending turns it into a paste.
• Dry roast whole spices (cumin, coriander seeds, cloves, cardamom, black pepper), then crush coarsely.
• Cook the onions on medium-low heat until properly golden. Rushing leaves a raw onion taste behind.

The Cheat Sheet for the 4 Mother Gravies 

The 4 Gravies at a Glance

How to Meal Prep Mother Gravies at Home

• One weekend session: Start with White (so the colour stays clean), then Yellow, Red and finally Chop Masala. You avoid washing pots repeatedly and prevent flavour carry-over.
• Freeze in portions: Use ice-cube trays or small zip-lock bags with 1 to 2 servings each. Thaw only what you need.
• Cool before storing: Never put hot gravy straight into the fridge. Cool it to room temperature first, then cover.
• Label everything: Name and date. In a hotel kitchen, no label means no use.
• Reheat properly: Bring the gravy to a full boil once before you finish the dish.

How long a gravy keeps depends on your fridge temperature and kitchen hygiene, so I recommend making smaller batches and using them while fresh.

Mistakes I See Every Day

1. Skipping the sieve: The red gravy turns gritty instead of silky.
2. Adding turmeric or chilli to white gravy: The colour is ruined and so is the Shahi identity.
3. Blending chop masala: You lose the texture and it becomes a flat paste.
4. Rushing the onions: Brown outside, raw inside, and a bitter aftertaste.
5. Starting from zero for every dish: It costs time and consistency.

Frequently Asked Questions

What is a mother gravy?

A mother gravy is a pre-made base that can be turned into many different curries. Hotels use it to save time and keep the taste consistent.

How many mother gravies are used in hotel kitchens?

In my experience, Indian menus run on 4 main bases: Red, White, Yellow and Chop Masala. Names and exact recipes vary from kitchen to kitchen.

What can I use instead of cashews?

Melon seeds (magaz), almonds or sunflower seeds can work. The richness and flavour will change slightly, so test with a small batch first.

Does this method work for catering and parties?

Yes. Bulk cooking is where this system shines, since one base feeds several dishes. When you scale up, adjust salt and spice gradually instead of multiplying them directly.

Which gravy do you cook most in your kitchen? Red, White, Yellow or Chop Masala? Tell me in the comments, and save this post for your next meal prep day.