Authentic Tomato Masala Recipe – Ginger, Garlic & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Masala Recipe – Ginger, Garlic & Spice Blend

Hey everyone! If you’ve ever wondered what makes Indian curries so incredibly flavorful, a big part of the secret lies in a good tomato masala. This isn’t just about tomatoes; it’s about building layers of flavor with spices, garlic, and ginger. I first made this when I was trying to recreate my grandmother’s amazing South Indian dishes, and honestly, it took a few tries to get it just right. But now? It’s a staple in my kitchen, and I’m so excited to share it with you. This recipe makes about a jar’s worth, perfect for having on hand for quick weeknight meals.

Why You’ll Love This Recipe

This tomato masala is a game-changer. It’s incredibly versatile – you can use it as a base for dals, curries, or even to add a burst of flavor to vegetable dishes. It’s also surprisingly easy to make, and the aroma that fills your kitchen while it’s simmering is just divine! Plus, making your own masala means you control the ingredients and spice levels, so you can tailor it to your exact preferences.

Ingredients

Here’s what you’ll need to create this flavorful tomato masala:

• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp methi (fenugreek seeds)
• Pinch of hing (asafoetida)
• Few curry leaves (about 10-12)
• 3 cloves garlic, sliced
• ½ inch ginger, chopped
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 500 grams tomatoes
• ½ tsp salt (or to taste)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this masala:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the masala a beautiful vibrant red color and a mild, fruity heat. It’s different from regular chilli powder, which can be too spicy.
• Fresh Curry Leaves: These are essential for that authentic South Indian flavor. If you can find them, definitely use fresh – they make a huge difference. You can often find them at Indian grocery stores.
• Hing (Asafoetida): This might seem a little strange, but trust me! Hing adds a unique savory depth that’s characteristic of South Indian cooking. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Add the methi seeds, hing, and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Now, add the sliced garlic and chopped ginger. Sauté until they turn golden brown and release their lovely aroma.
4. Reduce the flame to low. Add the turmeric powder and Kashmiri red chilli powder. Sauté briefly – just about 30 seconds – to release their flavors. Be careful not to burn the spices!
5. Add the chopped tomatoes and salt. Cook for about 2 minutes on medium heat, stirring occasionally, until the tomatoes start to soften.
6. Cover the kadai and simmer for 10 minutes, stirring occasionally, until the tomatoes are completely softened and broken down.
7. Continue cooking uncovered, stirring frequently, until the mixture thickens and the oil starts to separate from the sides. This is a sign that the masala is ready!
8. Let the masala cool completely before transferring it to an airtight container.

Expert Tips

• Don’t rush the process: Allowing the masala to simmer and cook down properly is key to developing a rich, deep flavor.
• Adjust salt to taste: Everyone’s preference is different, so feel free to add more or less salt as needed.
• Use a heavy-bottomed pan: This will help prevent the masala from sticking and burning.

Variations

Want to customize this tomato masala? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder masala, reduce the amount of Kashmiri red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli along with the ginger and garlic.
• Regional Variations: My friend’s mom, who’s from North India, adds a pinch of garam masala towards the end of cooking for a warmer flavor.
• Use with different vegetables: I love adding a small chopped onion along with the tomatoes for extra sweetness.

Serving Suggestions

This tomato masala is incredibly versatile! Here are a few ways to enjoy it:

• As a base for dals (lentil soups)
• As a sauce for vegetable curries (like potato, cauliflower, or spinach)
• Mixed with yogurt for a flavorful dip
• Added to rice for a simple and satisfying meal

Storage Instructions

Store the cooled tomato masala in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage – it will keep for up to 3 months.

FAQs

Let’s answer some common questions:

• What is the best type of oil to use for Tomato Masala? I prefer using neutral-flavored oils like sunflower or vegetable oil. You can also use groundnut oil for a more traditional flavor.
• Can I make this Tomato Masala ahead of time? Absolutely! Making it ahead of time actually allows the flavors to meld together even more.
• How long will it keep? In the fridge, it’ll last about a week. Frozen, it’s good for up to 3 months.
• What is Hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores or online.
• Can I use fresh tomatoes instead of canned? Yes, definitely! About 6-8 medium-sized fresh tomatoes would be equivalent to 500 grams of canned.
• How can I adjust the spice level of this recipe? Reduce or increase the amount of Kashmiri red chilli powder, or add a pinch of cayenne pepper for extra heat.