Naturally vegan, gluten-free, and freezer-friendly too! Trust me; it is a common misconception that Indian food is difficult to make. You can quickly cook great Indian food at home with some time-saving tricks. And today, I am going to unfold one of my favorite time-saving tricks. And that extra step is the preparation of the base sauce: Onion Tomato Masala or a gravy base for Indian curries! The best thing about this versatile and flavorful masala, aside from being a base recipe, is that it can be used in almost all the Indian recipes that call for onion, ginger, garlic, and tomato as base ingredients. Be it any dish veg or non-veg; you can adapt it to suit your preferences. The result is a chunky masala that is a perfect tempering to many Indian dals and dry veggies. Chunky masala adds a perfect texture and crunch to that particular dish — E.G., Indian dals, and Matar paneer. » Smooth: this is a mild kind of masala where onions, ginger, garlic, and tomatoes (separately) are blended in a food processor until smooth. The paste of all the ingredients is combined in a pan and cooked until the oil leaves the pan. The step by step pics below depicts this masala. I add this masala to a dish wherever I prefer a smooth, and creamy gravy. e.g., Methi Paneer, and Bharwan Dum Aloo. » Boiled Onion Tomato Masala: This recipe is perfect for people who don’t prefer a robust onion-garlic taste in their curries — E.G., Black-eyed peas curry (lobia curry). Having this curry paste ready in the refrigerator can make your life so much easier as it not only saves time but speeds up the cooking process too. With a little effort, you can make a variety of Indian recipes. Some popular ones are:
Matar paneer, Aloo matar, Chicken recipes, Besan ke gate, Lauki ke kofte, Palak Paneer ….the list is endless.
The best part, in way less than 30 minutes you can have a delicious, authentic, tasty Indian meals on the table. It comes together in an hour with about 45 minutes of cooking, and a few extra minutes for peeling, washing and chopping up the ingredients. 1. Roughly chop the onions. Peel garlic pods and ginger. Transfer these ingredients to a food processor/blender. Pulse or blend until pureed. 2. Add oil to a heavy-bottomed pan and once its hot add cumin seeds. Stir in the pureed onion-ginger-garlic paste. 3. Cook at a medium flame until the color changes from light purple to light brown. 4. While the onions are is cooking, wash and roughly chop tomatoes. Add it to a blender and blend until smooth and pureed. 5. After 20-25 minutes of cooking, onions will change its color from light purple to pale brown. Stir in the pureed tomatoes and mix to combine. 6. Cook for another 15-20 minutes until all the moisture has evaporated and oil starts to separate from the masala. 7. Switch off the gas and allow it to cool. Store in an airtight container in your refrigerator. It freezes beautifully. Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
