Onion Tomato Curry Base Masala | How to make the base masala | with step by step photos and video. A flavorful sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cooking time for many Indian recipes. Basically the same concept is used in most of the Indian restaurant to quickly prepare different types of curries.
Using this masala we can make at least 20 varieties of dishes, adding slight twists according to our tastes. I will share with you soon. Indian Onion Masala, also known as onion tomato gravy, is nothing new to those of us who cook Indian food on a daily basis. The basic India masala made with onion, tomatoes & a bunch of spices. This masala is the base for a number of Indian recipes! Make it in bulk and freeze for quick meals on busy days!
How to make Onion Tomato Curry Base Masala?
Onion Tomato Curry Base Masala | How to make the base masala | with step by step photos and video. Also referred to as Bhuna masala (curry paste), is the mother and a perfect base to most Indian curries. The procedure here looks simple but the ideal secret of this recipe is the patience one takes to cook until oil separates. Here I am cooking this dish in a heavy-bottomed vessel. Moreover, cooking the masala in a cooker can save you more time.
Having this curry paste ready in the refrigerator can make your life so much easier as it not only saves time but speeds up the cooking process too. Kindly do check out the pasta or pizza sauce recipe too. Hope you would like them.
Onion Tomato Curry Base Masala
Course: Sauces, MasalasCuisine: IndianDifficulty: Medium12
servings20
minutes40
minutes1
hourOnion Tomato Curry Base Masala | How to make the base masala | with step by step photos and video. A flavorful sauce made up of onion, tomato, ginger, garlic, and spices.
Ingredients
4 tbsp cooking oil + 1 tbsp oil/butter
1 bay leaf
5 to 6 cloves
6 cardamon
2-inch size cinnamon stick
1 tsp cumin seeds
2 cups of thinly sliced onion
2 tbsp roughly chopped ginger (2 inches size)
8 to 10 small garlic pods
4 cups of finely chopped tomato
15 to 20 cashews
1/4 tsp turmeric powder
1 tbsp Kashmiri chili powder
1 tbsp coriander powder
salt as required
1 to 2 cups of hot water
Directions
- Heat 4 tbsp oil in a heavy-bottomed vessel.
- Saute 5 to 6 cloves, 6 cardamon, 2-inch size cinnamon stick, 1 bay leaf, and 1 tsp cumin seeds over a low flame until it turns aromatic.
- Then add in 2 cups of finely chopped onion. Saute until it turns transparent.
- Add 2 tbsp roughly chopped ginger and 8 small garlic pods and saute for a minute.
- Then add 4 cups of finely chopped tomato. Mix well.
- Cover and cook until it turns mushy.
- Now add 15 to 20 cashews and saute for another minute.
- Switch off the flame and allow it to cool down.
- Once cooled transfer it to a blender and grind to a fine paste.
- Heat 1 tbsp oil in a heavy-bottomed vessel.
- Saute 1/4 tsp turmeric powder, 1 tbsp Kashmiri chili powder, and 1 tbsp coriander powder over low flame.
- Now add in prepared onion tomato masala paste and mix well.
- Add the salt required and 1 cup of hot water. Mix well.
- Cover and cook for 30 minutes or until oil separates over low flame. Make sure to stir in between to prevent from burning.
- finally, the curry base is ready. Cool completely and refrigerate in an airtight box. You can freeze for upto a month.
Recipe Video
Notes
- While cooking the base curry, Make sure to stir in between to prevent from burning.
- For storing, Cool the mixture completely and refrigerate in an airtight box. You can freeze for upto a month
