Onion Tomato Masala
A deeply flavored Indian curry base made from slow-cooked onions, tomatoes, ginger, garlic, and spices. Make a big batch, freeze in portions, and use all week in dal, rajma, sabzi, and more.
Equipment
- Heavy-bottomed pot or kadai (stovetop)
- Instant Pot (6-quart)
- Immersion blender or blender
Ingredients
Core
- 3 medium red onions finely chopped, about 400g
- 4 medium roma tomatoes roughly chopped (or 1 × 400g can diced tomatoes)
- 1.5 inch fresh ginger grated
- 6-8 garlic cloves minced
- ⅓ cup neutral oil sunflower or avocado
- 1 tsp salt adjust to taste
Whole Spices
- 1 bay leaf
- 1 inch cinnamon stick
- 3 green cardamom pods
- 4 cloves
- 1 tsp cumin seeds
Ground Spices
- 1.5 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- ½ tsp red chili powder adjust to taste
- ½ tsp turmeric powder
- ½ tsp cumin powder
Finishing
- ½ tsp garam masala
- ¼ cup water as needed
Instructions
Stovetop Method
- Heat oil in a heavy-bottomed pot over medium heat. Add the whole spices — bay leaf, cinnamon, cardamom, cloves, cumin seeds — and sizzle for 30 seconds until fragrant.
- Add the chopped onions and a pinch of salt. Cook on medium-low heat, stirring every few minutes, for 20-25 minutes until deep amber-brown. Do not rush this step.
- Add the ginger and garlic. Cook for 2 minutes until the raw smell disappears.
- Lower the heat, add all the ground spices and 2-3 tbsp water. Stir for 1-2 minutes until toasted and fragrant.
- Add the chopped tomatoes and remaining salt. Stir, cover, and cook on medium-low for 10 minutes until tomatoes soften.
- Uncover and increase heat to medium. Mash the tomatoes with the back of your spoon and cook for 8-10 minutes, stirring regularly, until the mixture thickens and oil pools appear at the edges. This oil separation means the masala is done.
- Add garam masala, stir for 30 seconds, and turn off the heat. Remove the cinnamon stick and bay leaf.
- Cool for 10 minutes. Blend to a paste for smooth curries, or leave chunky for rustic sabzi.
Instant Pot Method
- Set Instant Pot to Sauté — High. Add oil and heat up. Add whole spices and sizzle for 30 seconds.
- Add onions with a pinch of salt. Sauté for 15-20 minutes, stirring occasionally, until golden-brown.
- Add ginger and garlic. Stir-fry for 1-2 minutes.
- Add ground spices and 2-3 tbsp water. Stir for 1 minute.
- Add tomatoes. Scrape the bottom of the pot well to prevent the burn error. Add ¼ cup water and stir.
- Cancel Sauté. Secure lid, set valve to Sealing. Pressure cook on High for 5 minutes.
- Natural pressure release (10-15 minutes). Remove cinnamon stick and bay leaf. Blend to preferred texture.
Notes
Storage: Refrigerate in an airtight jar for up to 7 days. Pour a thin layer of oil over the surface to preserve freshness.
Freezing: Cool completely, then spoon into silicone muffin trays (¼ cup per well). Freeze until solid, unmold, and store in a labeled zip-lock bag for up to 3 months.
To use from frozen: Drop frozen cubes directly into a hot pan — they melt in about 2 minutes. No thawing needed.
How much to use: 2 tbsp per small sabzi (2 servings), ¼ cup per medium curry or dal (4 servings), ½ cup for a big pot of rajma or chole (6-8 servings).
Jain / no-allium version: Skip onion and garlic. Use 1 tsp asafoetida (hing) in hot oil before adding tomatoes.
Burn error (IP): If using canned tomatoes, add an extra ½ cup water before pressure cooking. Scrape the pot bottom thoroughly after sautéing.
Tomato tip: Roma tomatoes work best (lower water content = thicker masala). Canned tomatoes produce a slightly deeper-colored masala.
Freezing: Cool completely, then spoon into silicone muffin trays (¼ cup per well). Freeze until solid, unmold, and store in a labeled zip-lock bag for up to 3 months.
To use from frozen: Drop frozen cubes directly into a hot pan — they melt in about 2 minutes. No thawing needed.
How much to use: 2 tbsp per small sabzi (2 servings), ¼ cup per medium curry or dal (4 servings), ½ cup for a big pot of rajma or chole (6-8 servings).
Jain / no-allium version: Skip onion and garlic. Use 1 tsp asafoetida (hing) in hot oil before adding tomatoes.
Burn error (IP): If using canned tomatoes, add an extra ½ cup water before pressure cooking. Scrape the pot bottom thoroughly after sautéing.
Tomato tip: Roma tomatoes work best (lower water content = thicker masala). Canned tomatoes produce a slightly deeper-colored masala.
Tried this recipe?Let us know how it was!