This six-ingredient simple and no-fuss Onion tomato masala (Indian Curry paste) made with pantry staples is a perfect base for many Indian curries. Add some protein and veggies to the sauce and spruce up your boring dinner to restaurant-style dining.
Naturally vegan, gluten-free, and freezer-friendly too!
I am often asked this question, “Is Indian food complicated? Does it require a lot of work to prepare an Indian dish?”
Trust me; it is a common misconception that Indian food is difficult to make. You can quickly cook great Indian food at home with some time-saving tricks.
And today, I am going to unfold one of my favorite time-saving tricks.
Yes, compared to other cuisines, Indian curries do require an extra step to prepare a dish.
And that extra step is the preparation of the base sauce: Onion Tomato Masala or a gravy base for Indian curries!
The best thing about this versatile and flavorful masala, aside from being a base recipe, is that it can be used in almost all the Indian recipes that call for onion, ginger, garlic, and tomato as base ingredients.
Be it any dish veg or non-veg; you can adapt it to suit your preferences.
Types of onion-tomato masala used in Indian Cooking!
» Chunky: this kind of masala is prepared with finely chopped onions, garlic, ginger, and tomatoes.
The result is a chunky masala that is a perfect tempering to many Indian dals and dry veggies. Chunky masala adds a perfect texture and crunch to that particular dish — E.G., Indian dals, and Matar paneer.
» Smooth: this is a mild kind of masala where onions, ginger, garlic, and tomatoes (separately) are blended in a food processor until smooth.
The paste of all the ingredients is combined in a pan and cooked until the oil leaves the pan. The step by step pics below depicts this masala. I add this masala to a dish wherever I prefer a smooth, and creamy gravy. e.g., Methi Paneer, and Bharwan Dum Aloo.
» Boiled Onion Tomato Masala: This recipe is perfect for people who don’t prefer a robust onion-garlic taste in their curries — E.G., Black-eyed peas curry (lobia curry).
Why is this Onion Tomato Masala good for you?
This onion tomato masala, also referred to as Bhuna masala (curry paste), is the mother and a perfect base to most Indian curries.
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.
With a little effort, you can make a variety of Indian recipes. Some popular ones are:
- Matar paneer,
- Aloo matar,
- Chicken recipes,
- Besan ke gate,
- Lauki ke kofte,
- Palak Paneer ….the list is endless.
The best part, in way less than 30 minutes you can have a delicious, authentic, tasty Indian meals on the table.
How To Make Onion Tomato Masala For Indian Gravies?
Just like most Indian recipes, this curry base also begins with fresh and wholesome ingredients that you typically keep on hand most of the time: onion, ginger, garlic, and tomatoes.
It comes together in an hour with about 45 minutes of cooking, and a few extra minutes for peeling, washing and chopping up the ingredients.
1. Roughly chop the onions. Peel garlic pods and ginger. Transfer these ingredients to a food processor/blender. Pulse or blend until pureed.
2. Add oil to a heavy-bottomed pan and once its hot add cumin seeds. Stir in the pureed onion-ginger-garlic paste.
3. Cook at a medium flame until the color changes from light purple to light brown.
4. While the onions are is cooking, wash and roughly chop tomatoes. Add it to a blender and blend until smooth and pureed.
5. After 20-25 minutes of cooking, onions will change its color from light purple to pale brown. Stir in the pureed tomatoes and mix to combine.
6. Cook for another 15-20 minutes until all the moisture has evaporated and oil starts to separate from the masala.
7. Switch off the gas and allow it to cool. Store in an airtight container in your refrigerator. It freezes beautifully.
Make this Onion tomato masala a staple in your house and share your feedback!
Let me know in the comments when you make it.
Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
How to make onion tomato masala for Indian gravies?
EQUIPMENT
INGREDIENTS
MAKES 2 -8 oz JAR MASALA
- 6 big Onions peeled and rinsed
- 10 cloves Garlic peeled and rinsed
- 2 inch Ginger root peeled and rinsed
- 9-10 small Tomatoes peeled and rinsed
- 2 teaspoons Cumin Seeds
- 1/2 cup Oil
INSTRUCTIONS
- Roughly chop the onions. Peel garlic pods and ginger. Transfer these ingredients to a food processor/blender. Pulse or blend until pureed.
- Heat oil in a pan. Add cumin seeds. When it starts to crackle
- Add onion, ginger, and garlic paste to the pan.
- Cook at a medium flame until the color changes from light purple to light brown. Do stir 3-4 minutes so that the paste doesn’t burn or stick to the bottom of the pan. While the onion paste is cooking, wash and roughly chop tomatoes. Add it to a blender and blend until smooth and pureed. After 20-25 minutes of cooking, onions will change its color from light purple to pale brown.
- Stir in the pureed tomatoes and mix to combine.
- Cook for another 15-20 minutes until all the moisture has evaporated and oil starts to separate from the masala. Keep stirring in between (probably every 5 minutes or so).
- When you see a super-thin layer of oil bubbles popping at the edge of the masala, this means it is thoroughly cooked. At this point, the color of the masala will become deep red.
- Switch off the gas and allow it to cool. Store in an airtight container in your refrigerator. It freezes beautifully.
- If a recipe calls for onion, garlic, ginger, and tomatoes then use 1/4 -1/2 cup of cooked magic masala and voila… you are all set, follow rest of your recipe and your meal will be on the table in no time.
Made this versatile masala and it was too good for my tadka. Thanks Ruchi will be making it more often. Fantastic blog by the way!
Thanks Garima, this masala is a must-have in my fridge. And I agree it very versatile and surely comes in very handy 🙂
hi ..
just read your awesome blog when you say u can refrigerate this masala for a month does that mean i can store in one big container and scoop out as much as i need and again put it back the the refrigerator? pls reply thanks
Yes Dhara, you heard me right. You can store this masala (in an airtight container) for a month in your refrigerator. Make sure the container is sealed properly and not left at room temperature for longer hours or else it will get moldy.
excellent pictures and recipe… when you quote ‘large’ onions and ‘small’ tomatoes what does this convert into in terms of grams or cups. also, how long can this stock masala safely stay in the freezer? thanks in advance…
Thanks Sorb. Onion sizes are categorized below –
Small onion = chopped 1/2 cup.
Medium onion = chopped 1 cup.
Large onion = chopped 1.5 cup.
I have stored this masala in the freezer for as long as 1 month because it is used up before that. 😉
Great blog. Truly impressed.
Just wanted to know how to use it once you freeze it. Does it not become hard?
Thank you for your kind words Shailja.
Store the completely cooled masala in individual serving (used to cook 1 whole dish) in a plastic bag/container.
Yes, it does become brittle and hard. When ready to use it, leave it out at room temperature for 30 minutes to an hour and you should be good. Use as directed in the recipe. It saves a lot of time. 🙂
Gravy comes out to be too sweet when used gives a sweet taste which i don’t like. I am currently using 1:1 Ratio for Onions & Tomatoes. I have two questions
-> Should we light brown onions or dark brown them. Currently i do light brown is that wrong ?
-> Is my ration wrong as i am using Onion & Tomatoes in Equal Quantities. Which should be more ? How does varying each vary the flavor.
Traditionally, this masala is cooked without spices and is sweet in nature. You can make it spicier by adding red chili powder or garam masala powder. 1:1 is the perfect ratio.
From my personal experience, I would suggest that saute onions until light brown in color. If onions are cooked longer (dark brown in color), the overall masala tastes bitter. Hope this answers your query!
Hi Ruchi,
I am a regular viewer of your videos on youtube. All of your recipes turn out great! I have a question for you. In your video recipe for mushroom matar masala, which grinder did you use? And where could I get it? I noticed you did not add any water to make masala paste in that recipe, I am looking for a grinder which can do the same.
Your guidance would be greatly appreciated!
Nav
Thanks for stopping by Nav.
I think you are confusing me with someone else. I do not have any youtube channel.
Ruchi i loved your website. I am a first timer here and all your masala recipes are awesome. I am always pressed for time so these will come handy for sure. Thanks much.
Pleasure is all mine. Thanks for stopping by Priya. 🙂
Hi! Love your recipes! I was wondering what the amount, in cups, would be for the tomatoes portion of the recipe as The tomatoes by me are usually horrible quality most of the year, so I like to use jarred tomatoes. Thanks!
Thanks Dan!
The fresh tomatoes (9-10 small) are 2.5 lbs that equals 3 cups of chopped tomatoes. Hope that helps!
Excellent! Thanks so much. I’ll be making this tonight for sure now!!
Awesome. Thanks!
Wanted to know if you store it with salt or add salt just before using it?
I make the masala without salt.
Can you boil onions first to speed up the process
Very nice
Thank you!
Yes you can.
This isn’t Masala by the way. This is just tomato sauce. Masala has Masala in it lol… It’s missing Cumin, Coriander, smoked Paprika , red chili , Turmeric , and Masala… You cant call this Masala because it isn’t lol. This is simply some onions with tomato paste on them flavored with garlic and ginger.
Thanks for stopping by Kitty. I guess you have got this masala confused with something else.
Traditionally, onion-tomato masala (if made in bulk) is alwaysprepared and stored without spices. You customize it as per the recipe. If made for just one recipe, spices are added right away. Hope this clears your doubts. 🙂
How long will this keep frozen?
Hey my gravy always become sweet?? Whats the reason and how can i mske better gravy??? Plzzx tell me
Hello Vini, sweet gravy is the result of onions that are sweet in nature.
Which onions did you use? Try with a different color next time.
But, you can always correct the sweet taste of the masala by adding spice to your curries.
If stored well, it stays good up to 2 months.
Can you please tell the ratio of onion to tomato in your recipe? Looks like Onion is 3 times the tomato, am I correct? Please clarify. I am always in doubt about the ratio.
Sunanda, the ratio is 12 cups of pureed onion to 10 cups of pureed tomatoes.
Too much of tomatoes will make the gravy sour.
Hope that helps!
Thank you very much Ruchi, I highly appreciate your reply.
Pleasure is all mine. 🙂
Hi – I really loved the idea of storing the masala, it saves lot of time. But whenever I use onion paste (Blended) in a curry, the raw smell retains even after saute-ing for a long time. Can you please provide any tip.
Thanks,
Aj
Aj, peel the onions and boil it for 3-4 minutes in hot water. This will take care of the raw onion taste from the masala.
Can I use this chop masala while making besan kadhi.
You sure can!
Your idea of time saving basic Indian sauce is great. please keep me on your mailing list for any new cooking ideas and exotic non veg recipes Thanks. Dr Ghosh.
Thank you, Dr. Ghosh!
You can subscribe to my newsletter and will get an email whenever I update a recipe.
For now, you can enjoy my non-veg recipes here – https://www.ruchiskitchen.com/?s=chicken
Thanks, Ruchi! I’m about to make this:) I always struggle with how much of onion-tomato masala to use in any given recipe. How would you suggest I use this? Like would it work if I divided this whole masala in 6 parts after cooking it (Like one part for each onion used?) to be the correct amount for a recipe meant for 2-4 people? Thanks so much! I’m not a very patient experimenter…my cooking is mainly to feed my family and I don’t take much pleasure in it. SO I definitely depend on greats like you to guide me!! Thanks, Aruna
Aruna, thank you for your kind words. 😊
The consumption of onion-tomato masala depends on the particular recipe. For example, recipes like palak paneer, aloo matar, dal tadka, matar paneer will require less masala compared to dum aloo and paneer tikka masala where you need a thick base.
I would suggest dividing the cooked masala into 8 potions of 1/4 cup. Freeze and use as needed.
Hi! Ruchi, could you give weight measurements of onions and tomatoes. I always get confused because onions and tomatoes vary so much in sizes through the year.
Thanks,
Deepshikha
Hello Deepshikha, if you scroll past the ingredient list, you will see Metric conversions, click that link, and you will get the grams measurements.
Hi,How many oz of onion masala can be used for 1 kg chicken?
Hello Devi,
You will need 4 oz of onion-tomato masala to make 1 g chicken. Just half this recipe content, and you are all set.
Hello mam, can we mix cashew paste in the gravy and store it in the refrigerator, is this possible ?
Absolutely! You can mix the two and store them in the refrigerator.