Restaurant-Style Tomato Masala Recipe – Ginger Garlic & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Tomato Masala Recipe – Ginger Garlic & Spice Blend

Hey everyone! If you’ve ever wondered how restaurants get that incredibly rich, flavorful tomato masala, you’re in the right place. I remember the first time I tried to recreate it at home – it was almost there, but something was missing. After a lot of experimenting (and a few delicious failures!), I finally cracked the code. This recipe is all about building layers of flavor, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This tomato masala isn’t just a sauce; it’s a flavor bomb! It’s incredibly versatile – perfect as a base for so many Indian dishes like chole, dal makhani, or even just with some simple rice and roti. It’s also surprisingly easy to make, even if you’re not a seasoned cook. Plus, the aroma that fills your kitchen while it simmers? Pure bliss. You’ll be hooked after the first bite, I promise! This recipe makes about 4 cups of masala, perfect for a family meal or meal prepping.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoons oil
• 1 Red Onion, finely chopped
• 2 cinnamon sticks
• 5 green cardamoms
• 1 star anise
• Few cloves
• Few peppercorns
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 cups tomato puree (about 600ml)
• 2.5 cup water (about 600ml)
• 1 tablespoon cinnamon powder
• 0.5 teaspoon chili powder (adjust to taste)
• 0.25 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon fennel powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons butter

Ingredient Notes

Let’s talk ingredients! A few things make all the difference here.

• Whole Spices: Don’t skip these! Using whole cinnamon sticks, cardamoms, star anise, cloves, and peppercorns and lightly frying them releases so much more flavor than using ground spices. It’s a little extra effort, but you’ll taste the difference.
• Kasoori Methi: This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavor. If you can find it, definitely use it!
• Tomato Puree: The quality of your tomato puree matters. I prefer using a good quality, slightly thicker puree. Depending on where you are, you might find different varieties of tomatoes used for puree – Roma tomatoes are a great choice for their sweetness and low acidity.
• Onions: Red onions add a lovely sweetness, but yellow onions work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. This is important – a heavy bottom prevents sticking and ensures even cooking.
2. Add the cinnamon sticks, cardamoms, star anise, cloves, and peppercorns. Sauté for about 30-60 seconds, until they become fragrant. You’ll know they’re ready when you can really smell the spices!
3. Now, add the grated ginger, garlic, and kasoori methi. Stir for about a minute, until the ginger and garlic are lightly browned and the kasoori methi is fragrant. Be careful not to burn the garlic!
4. Add the chopped onion and salt. Cook, stirring occasionally, until the onions soften and turn translucent – about 5-7 minutes. Patience is key here; well-cooked onions are the foundation of a great masala.
5. Time for the ground spices! Mix in the chili powder, cumin powder, coriander powder, and fennel powder. Cook for another 2 minutes, stirring constantly, to release their flavors. This step is crucial – it blooms the spices and deepens the flavor.
6. Pour in the tomato puree, water, sugar, and cinnamon powder. Stir everything well to combine. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pan, and simmer for 20 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld together beautifully.
8. Finally, remove the pan from the heat and stir in the butter until it’s melted and fully incorporated. This adds richness and a lovely sheen to the masala.

And that’s it! Your restaurant-style tomato masala is ready.

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly sauté the spices and onions is what builds the depth of flavor.
• Adjust the spice level to your liking. Feel free to add more or less chili powder depending on how spicy you like things.
• Use a good quality, heavy-bottomed pan. This will prevent sticking and ensure even cooking.

Variations

• Vegan Adaptation: Simply substitute the butter with a plant-based butter alternative. It works beautifully!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the chili powder. For a milder masala, reduce the chili powder to ¼ teaspoon.
• Festival Adaptations: During Diwali, my family loves pairing this masala with fluffy basmati rice and poori. For Holi, it’s amazing with aloo puri!

Serving Suggestions

This tomato masala is incredibly versatile. Here are a few ideas:

• Serve it with chole (chickpea curry).
• Use it as a base for dal makhani (black lentil curry).
• Enjoy it with simple steamed rice and roti.
• Add some paneer (Indian cheese) for a delicious paneer masala.

Storage Instructions

Leftover tomato masala can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Just make sure to cool it completely before transferring it to freezer-safe containers.

FAQs

1. What type of tomatoes are best for this masala?

Roma tomatoes are fantastic because of their sweetness and lower acidity. However, any good quality tomato puree will work!

2. Can I use tomato paste instead of puree? What adjustments should I make?

Yes, you can! But tomato paste is much more concentrated. Use about 1/2 cup of tomato paste and add 1.5 cups of water. You might also want to add a little extra sugar to balance the acidity.

3. How can I adjust the sweetness level in the masala?

Start with 1 tablespoon of sugar and taste. Add more, 1/2 teaspoon at a time, until you reach your desired sweetness.

4. What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you absolutely can’t find it, you can try substituting with 1 teaspoon of dried oregano. It won’t be the same, but it will add some herbal notes.

5. Can this masala be made ahead of time and frozen?

Absolutely! It freezes beautifully. Just make sure it’s completely cooled before transferring it to freezer-safe containers.