Onions, tomatoes, and ginger/garlic are considered the “trifecta” of Indian cooking. Indian onion masala is a flavorful sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base of many Indian dishes, and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes.
You prepare a big batch, freeze it, then take it out whenever you need to make a quick meal.
INGREDIENTS Makes a&bout 300g
150ml vegetable oil
600g white onions
18g garlic paste
15g ginger paste
1 teaspoon deggi Mirch chilli powder
15g tomato puree
1 teaspoon salt
300g tinned chopped tomatoes
METHOD Makes 350 g
Once all the onions have been diced, you’ll know it’s time because tears will be streaming down your face, heat a large pan over a medium high heat. Once warmed? add the 150ml vegetable oil and warm it up. Then add all the onions to the pot, let them sizzle.
Cook them on a high heat for 30-40 minutes. Stirring them frequently, making sure they don’t burn. Cook until brown and caramelized.
When your onions are soft in texture and deep brown add your ginger paste and garlic paste and cook until also nice and brown. Then add in the tomato puree, chilli powder and the salt.
Cook for 2 minutes. Never stop stirring.
Once that’s all added in, pour in the chopped tomatoes. Stir and keep on stirring for 20 minutes.
I know a long job, standing at the stove for most of the time …..Stirring but it’s worth it for how tasty this masala paste is.
Original Recipe Dishoom
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