Go Back
Thick onion tomato masala paste in a brass karahi on dark soapstone — Indian curry base ready for meal prep

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 portions (approx. 2 cups total)
Course: Basics
Cuisine: Indian
Ingredients Equipment Method Notes

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

Equipment

  • Heavy-bottomed pot or kadai (stovetop)
  • Instant Pot (6-quart)
  • Immersion blender or blender

Method
 

Stovetop Method
  1. 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.
  2. 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.
  3. Add the ginger and garlic. Cook for 2 minutes until the raw smell disappears.
  4. Lower the heat, add all the ground spices and 2-3 tbsp water. Stir for 1-2 minutes until toasted and fragrant.
  5. Add the chopped tomatoes and remaining salt. Stir, cover, and cook on medium-low for 10 minutes until tomatoes soften.
  6. 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.
  7. Add garam masala, stir for 30 seconds, and turn off the heat. Remove the cinnamon stick and bay leaf.
  8. Cool for 10 minutes. Blend to a paste for smooth curries, or leave chunky for rustic sabzi.
Instant Pot Method
  1. Set Instant Pot to Sauté — High. Add oil and heat up. Add whole spices and sizzle for 30 seconds.
  2. Add onions with a pinch of salt. Sauté for 15-20 minutes, stirring occasionally, until golden-brown.
  3. Add ginger and garlic. Stir-fry for 1-2 minutes.
  4. Add ground spices and 2-3 tbsp water. Stir for 1 minute.
  5. Add tomatoes. Scrape the bottom of the pot well to prevent the burn error. Add ¼ cup water and stir.
  6. Cancel Sauté. Secure lid, set valve to Sealing. Pressure cook on High for 5 minutes.
  7. 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.
WordPress Appliance - Powered by TurnKey Linux