Authentic Tomato Onion Masala Recipe – Indian Cooking Oil Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Onion Masala Recipe – Indian Cooking Oil Blend

Hey everyone! If you’ve ever wondered what gives Indian curries that incredible depth of flavour, look no further. This Tomato Onion Masala is the secret. It’s a foundational blend that I grew up with, and honestly, once you have a batch of this in the fridge, weeknight dinners become a whole lot easier. I first made this myself when I moved away from home and desperately missed my mom’s cooking – it felt like a little piece of home in a jar! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour powerhouse. This masala is incredibly versatile. It forms the base for so many delicious dishes – from simple dals to more elaborate vegetable curries. Plus, it’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly. You’ll love how much richer your curries taste with this homemade blend!

Ingredients

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

• 2 medium-sized big onions
• 2 medium-sized tomatoes
• 1 teaspoon ginger garlic paste
• 2 teaspoons Kashmiri chilli powder
• 1 teaspoon coriander powder
• 3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• A few curry leaves (around 8-10)
• Salt to taste

Ingredient Notes

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

• Tomatoes: Ripe, juicy tomatoes are key. Don’t skimp on quality here!
• Onions: Yellow or red onions work well. I prefer yellow for a milder flavour.
• Kashmiri Chilli Powder: This is a game-changer. It gives a beautiful vibrant red colour and a lovely mild heat. Don’t substitute with regular chilli powder if you want that authentic colour and flavour.
• Cooking Oil: This is where things get interesting! Traditionally, in some parts of India, Mustard Oil is used for a pungent, robust flavour. In other regions, Sunflower Oil or Vegetable Oil are more common for a neutral base. I often use sunflower oil for everyday cooking, but a touch of mustard oil adds a lovely kick.
• Curry Leaves: Fresh curry leaves are best! They add a unique citrusy aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a kadai (a deep, round-bottomed wok) over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start popping!
2. Next, add the cumin seeds and curry leaves. Let them crackle for a few seconds, releasing their fragrant oils.
3. Now, add the chopped onions and sauté until they turn translucent and start to soften. This usually takes about 5-7 minutes.
4. Stir in the ginger garlic paste and salt. Sauté for another 2 minutes until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become mushy. Don’t be afraid to mash them a little with the back of your ladle – this helps break them down. Cover the kadai and simmer for 2 minutes to get rid of any raw tomato flavour.
6. Time for the spices! Add the Kashmiri chilli powder and coriander powder. Sauté for about a minute, stirring constantly, to blend the spices with the tomato-onion mixture.
7. Pour in ½ cup of water to prevent the masala from burning. Cook for another 2 minutes, stirring frequently, until the mixture thickens into a jam-like consistency and the oil starts to separate and float on top. This is a good sign – it means it’s ready!
8. Turn off the heat and let the masala cool completely before storing.

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly sauté the onions and tomatoes is crucial for developing a deep, rich flavour.
• Keep stirring! Especially when you add the spices, constant stirring prevents them from burning.
• Oil separation is key. The oil separating from the masala indicates it’s cooked perfectly.

Variations

This masala is a fantastic base for customization!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level: Want more heat? Add a pinch of cayenne pepper or increase the amount of Kashmiri chilli powder.
• Festival Adaptation: My aunt always adds a pinch of turmeric to this masala when making it for special occasions like Diwali. It’s said to bring good luck! It also makes a fantastic base for many festive curries.

Serving Suggestions

So, what do you do with this amazing masala?

• Add a couple of tablespoons to your favourite dal.
• Use it as a base for vegetable curries like Aloo Gobi (potato and cauliflower) or Palak Paneer (spinach and cheese).
• Mix it with chickpeas for a quick and flavourful Chana Masala.

Storage Instructions

Let the masala cool completely before storing it in an airtight container in the refrigerator. It will keep for up to a week. You can also freeze it in small portions for longer storage – up to 3 months!

FAQs

Let’s answer some common questions:

• What is the best way to prevent the masala from sticking to the pan? Adding the water and stirring frequently are the best ways to prevent sticking.
• Can I use fresh tomatoes instead of canned? Absolutely! Fresh tomatoes are great, just make sure they are ripe and juicy.
• What is the shelf life of this homemade masala? Up to a week in the refrigerator, or 3 months in the freezer.
• What type of oil gives the most authentic flavour? Mustard oil is the most traditional, but sunflower or vegetable oil work well too.
• Can I blend this masala into a smoother paste? Yes, you can! Just let it cool completely and then blend it with a little water if needed.

Enjoy making this incredible Tomato Onion Masala! I hope it brings as much flavour and joy to your kitchen as it does to mine. Happy cooking!