Authentic Tomato Masala Recipe- Cashew, Sesame & Spice Base

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Masala Recipe – Cashew, Sesame & Spice Base

Hey everyone! If you’ve ever wondered what gives Indian curries that amazing depth of flavour, look no further. This tomato masala is the secret weapon. It’s a base I make again and again – honestly, it’s a bit of a lifesaver on busy weeknights. I first made this when I was trying to recreate my grandmother’s incredible butter chicken, and while it didn’t quite reach her level (grandma’s magic is irreplaceable!), it got me pretty close. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just a tomato masala; it’s a flavour bomb. It’s rich, aromatic, and incredibly versatile. Forget store-bought curry pastes – once you’ve tasted homemade, you’ll never go back. This recipe uses a blend of cashews, sesame seeds, and melon seeds to create a wonderfully smooth and flavourful base. Plus, it’s a fantastic way to build up your pantry with a ready-to-use flavour powerhouse.

Ingredients

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

• ¼ cup oil
• 1 tsp cumin seeds
• 2 bay leaves
• 3 inch cinnamon stick
• 10 cardamom pods
• 10 cloves
• ½ tsp black pepper
• 1 kg tomatoes
• 30g ginger (about a 1-inch piece, peeled)
• 3 tbsp cashews
• 2 tbsp sesame seeds
• 2 tbsp melon seeds
• ½ cup oil
• 1 tsp turmeric powder
• 3 tbsp chilli powder (adjust to your spice preference!)
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp kasuri methi (dried fenugreek leaves)
• ¼ tsp hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Cashews, Sesame & Melon Seeds: These aren’t just for texture. They add a beautiful richness and depth of flavour that you won’t get anywhere else. Don’t skip them!
• Hing (Asafoetida): This one’s a bit funky, I won’t lie! It has a pungent smell, but trust me, it adds an incredible savoury umami flavour to the masala. It’s a staple in Indian cooking, especially for those with digestive sensitivities. You can find it at Indian grocery stores or online.
• Spice Levels: Feel free to adjust the chilli powder to your liking. Some regions in India prefer a milder masala, while others like to turn up the heat. My family likes it somewhere in the middle!
• Tomatoes: Ripe, juicy tomatoes are key. Roma or plum tomatoes work really well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat ¼ cup oil in a large kadai (or a deep frying pan) over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, cardamom pods, cloves, and pepper. Sauté for about 30-60 seconds, until fragrant. You’ll know it’s ready when the spices start to sizzle and release their aroma.
2. Sauté the Aromatics: Add the sliced tomatoes and grated ginger to the kadai. Sauté until the tomatoes soften and start to break down – about 5-7 minutes.
3. Add the Seeds: Mix in the cashews, sesame seeds, and melon seeds. Cook for another minute, stirring constantly.
4. Simmer & Blend: Cover the kadai and cook for about 10 minutes, or until the ingredients are tender. Let the mixture cool slightly, then transfer it to a blender and blend into a smooth paste. Add a splash of water if needed to help it blend.
5. Temper the Spices: In another kadai, heat ½ cup oil over low heat. Add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, kasuri methi, and hing. Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the spices!
6. Combine & Cook: Add the tomato paste to the spice mixture. Mix well and cook for about 5-7 minutes, until the oil starts to separate from the base. This is a good sign – it means the masala is coming together beautifully.
7. Final Simmer: Cover the kadai and simmer for another 5 minutes, until the oil fully separates. This is your flavour-packed tomato masala base, ready to be used!

Expert Tips

• Low and Slow: Don’t rush the sautéing process. Cooking the spices and aromatics slowly allows their flavours to develop fully.
• Fresh is Best: Using fresh ginger makes a huge difference.
• Don’t Skip the Kasuri Methi: It adds a unique, slightly bitter flavour that’s essential to many Indian dishes.

Variations

• Vegan Adaptation: Simply substitute the oil for ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of chilli powder to suit your taste. Start with less and add more as needed.
• Festival Adaptations: My aunt always makes a big batch of this masala during Navratri and Diwali to use in various curries and snacks. It’s perfect for making undhiyu or batata nu shaak.

Serving Suggestions

This tomato masala is incredibly versatile! Use it as a base for:

• Butter Chicken
• Palak Paneer
• Chana Masala
• Vegetable Curries
• Even as a marinade for meats!

Storage Instructions

Let the masala cool completely before storing. You can store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. I like to freeze it in ice cube trays for easy portioning.

FAQs

1. What is the best type of tomato to use for this masala?
Roma or plum tomatoes are ideal because they have a good balance of sweetness and acidity.

2. Can I make this tomato masala ahead of time and freeze it?
Absolutely! It freezes beautifully. Just portion it out and store it in airtight containers or freezer bags.

3. What kind of oil is traditionally used in this recipe?
Traditionally, ghee (clarified butter) is used for its rich flavour. However, vegetable oil or sunflower oil work just fine.

4. What dishes can I make using this tomato masala base?
So many! Butter chicken, palak paneer, chana masala, vegetable curries… the possibilities are endless.

5. What is hing (asafoetida) and where can I find it?
Hing is a resin with a pungent smell that adds a savoury umami flavour to Indian dishes. You can find it at Indian grocery stores or online.

6. How do I adjust the spice level of this masala?
Start with less chilli powder and add more to taste. You can also remove the seeds from the chillies before grinding them to reduce the heat.

Enjoy! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!