Basic Onion Tomato Masala Used For Gravy Recipes and is a great make ahead and freeze idea.
Now you would say why would I post about basic masala that is commonly prepared in every Indian houshold. I’ll tell you why!!!
This masala has been my saviour a zillion times. Be it unexpected guests, cooking in hurry, or coming home not having dinner coz your husband doesn’t want to eat out, blah blah. Reasons are many but my major reason of why it’s been my saviour is as I am mother of a toddler and it becomes very difficult to make fresh masala everytime I make rajma, Chole, matar paneer, shahi paneer, malai egg, chicken….ooh it’s a very long list.
This masala stays good for a month but mine ends up before that only?.
I end up making yummy Masala dishes as its just a breeze to cook. It’s like doing all the work once and depending on the family size and type of dish this masala should lend you a hand for good 20-30 days.
Anyways I have used the ratio of onion and tomatos to 1:1. But it’s your wish if you want it to be less or more. Eitherways making masala is so different in every household that there are so many variations to it. I would love to know your various and changes too.?
Directions to make Basic Onion Tomato Masala
1 kg onions peeled and roughly chopped(I used my food processor)
1 kg tomatos rougly chopped
100gms or about 15 tbsp ginger garlic paste
15-20 green chillies (I haven’t used as I did not wanted spicy masala; can always add later)
1 cup olive oil or any refined oil
Salt as per taste
Red chilli powder as per taste
Turmeric powder as per taste
Coriander powder as per taste
Garam Masala as per taste
Take a heavy bottom/ non-stick vessel.
Pour oil and onions. Add 1 tsp salt. Now leave the onions to caramalize. Mine took almost an hour as I kept it on slow flame while I completed the rest of my work.
Now add the chopped tomatos. Cover and cook.
Once tomatos soften add ginger garlic paste. Cook further.
Add all the masalas and cook until oil start separating on the sides.
Blend into a smooth paste.
Now it’s ready to make any gravy dish.
Take out as much masala you need for cooking and put the rest back immediately for later use.
You can also not add tomato’s. The masala will still work for even longer.
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