Authentic Tomato Onion Masala Recipe – Indian Base Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Onion Masala Recipe – Indian Base Gravy

Hey everyone! If you’ve ever wondered how Indian restaurants get their curries to taste so good, a lot of the magic lies in a well-made base gravy. And today, I’m sharing my go-to recipe for Tomato Onion Masala – the foundation for countless delicious dishes. I first learned to make this from my auntie, and honestly, it’s a game changer. It takes a little time, but the flavour payoff is incredible, and it makes weeknight cooking so much easier!

Why You’ll Love This Recipe

This Tomato Onion Masala is seriously versatile. It’s the base for so many of my favourite curries – from a simple Aloo Masala (potato curry) to richer Butter Chicken or even a flavourful Chana Masala (chickpea curry). Making it yourself means you control the ingredients and the spice level, and trust me, homemade always tastes better! Plus, it’s a fantastic way to meal prep and have a flavourful starting point for quick dinners.

Ingredients

Here’s what you’ll need to create this flavourful base:

• 300 grams onions
• 500 grams tomatoes
• 40 grams ginger
• 20 grams garlic
• 6 green chilies (adjust to your spice preference!)
• 3 tablespoons vegetable oil (or ghee for extra richness)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Tomatoes: Ripe, juicy tomatoes are key. Seriously, don’t skimp on this! They’re the heart of the masala. I prefer using Roma tomatoes, but any good quality, ripe tomato will work.
• Oil/Ghee: You can use vegetable oil for a lighter flavour, or ghee (clarified butter) for a richer, more authentic taste. Ghee adds a beautiful nutty aroma. My grandmother always used ghee, and I often do too for special occasions.
• Green Chilies: These add a lovely kick! Six green chilies will give you a good medium spice level. If you’re sensitive to heat, start with fewer – even just 2-3. You can also remove the seeds for less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Finely chop the onions, ginger, garlic, and green chilies. You can use a food processor to speed things up, or do it the old-fashioned way with a knife – whatever you prefer!
2. Heat the oil or ghee in a heavy-bottomed pan over medium heat. A heavy-bottomed pan is important to prevent sticking and ensure even cooking.
3. Add the chopped onions, ginger, and garlic to the pan. Sauté until the onions turn a beautiful golden brown. This usually takes about 8-10 minutes, and is where the flavour really starts to build.
4. Now, add the chopped tomatoes. Reduce the heat to medium and cook for 20-25 minutes, stirring occasionally. You want the tomatoes to soften completely and for most of the water to evaporate. Patience is key here!
5. Keep stirring! As the mixture cooks, it will start to thicken and the oil will begin to separate from the masala (this is optional, but a good sign it’s coming together).
6. Once everything is cooked down and cooled, transfer the masala to an airtight container.

Expert Tips

• Don’t rush the browning of the onions. This is where a lot of the flavour comes from.
• Stir frequently to prevent sticking and burning, especially as the tomatoes cook down.
• Cool completely before storing. This prevents condensation and helps it last longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use vegetable oil instead of ghee.
• Spice Level Adjustment: Add more or fewer green chilies, or a pinch of red chili powder for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!
• Pressure Cooker Method: You can speed things up by pressure cooking the tomatoes and onions for about 10-12 minutes after sautéing the ginger and garlic. Release the pressure naturally.
• Regional Variations: North Indian versions often include cashews for a richer texture, while South Indian versions might incorporate curry leaves and mustard seeds for a different flavour profile.

Serving Suggestions

This masala isn’t meant to be eaten on its own! It’s the perfect base for:

• Aloo Masala (Potato Curry)
• Chana Masala (Chickpea Curry)
• Butter Chicken
• Vegetable Curry
• Egg Curry

Really, the possibilities are endless!

Storage Instructions

This Tomato Onion Masala keeps really well. Store it in the refrigerator in an airtight container for up to 7 days. For longer storage, freeze it for 6-8 weeks. I like to freeze it in small portions (about 1 cup each) so I can easily grab what I need for a quick curry.

FAQs

Let’s answer some common questions:

• What is Tomato Onion Masala used for? It’s a base gravy for countless Indian curries! It provides a flavourful foundation for your favourite dishes.
• Can I make this masala ahead of time? Absolutely! It’s a great make-ahead ingredient.
• How do I adjust the spice level? Use more or fewer green chilies, or add a pinch of red chili powder.
• What type of tomatoes are best for this recipe? Ripe, juicy Roma tomatoes are ideal, but any good quality ripe tomato will work.
• Can I use a blender instead of cooking down the tomatoes? While you can blend the tomatoes, cooking them down for a longer period really develops the flavour and creates a richer, more complex masala.

Enjoy! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Let me know in the comments if you try it, and how it turns out!