Masala Sauce – The Ultimate Onion Tomato Curry Base
, Published Mar 11, 2026
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This onion tomato Masala Sauce is the flavorful base for countless Indian dishes. Made with caramelized onions, tomatoes, garlic, ginger and spices, it’s perfect for chicken, chickpeas, paneer and vegetable curries. Batch cook and freeze for easy meals.
If you have ever wondered why your homemade Indian dishes don’t quite have that restaurant-level depth, or if you’ve been intimidated by the thought of cooking Indian food from scratch, this recipe is for you.
What Is Masala Sauce?
Onion Tomato Masala, also known as pyaz tamatar masala or simply “magic masala,” is a versatile onion-tomato gravy is made using just a handful of pantry staples – onions, fresh tomatoes, ginger, garlic and warm spices. It takes many forms, from chunky versions used in dals to silky smooth purees ideal for elegant, restaurant-style gravies.
One Simple Sauce, Endless Curry Possibilities
Onion tomato masala is a magic “mother sauce” – the foundation on which countless of different dishes can be built on. By preparing this base in advance, you skip the most time-consuming steps of Indian cooking – all that chopping and long, slow-roasting of onions and tomatoes – during the busy work week. It is a major time-saver that allows you to transition from “takeout to table” in record time while ensuring your meals have a complex, slow-cooked taste.
Here’s What You’ll Need
To make about two cups of this “magic masala,” you will need these key ingredients:
- Onions: I often use sweet white Spanish onions as they are giant and you only need a couple. You can also use red onions, yellow onions or even large shallots.
- Tomatoes: Fresh tomatoes ideally; I usually opt for good-quality canned tomatoes.
- Tomato paste or purée: To intensify the flavor of the tomatoes.
- Ginger and Garlic: Freshly minced for the most vibrant aroma.
- Whole Spices (optional): Bay leaves, cinnamon stick, green cardamom – I prefer to keep my masala more of a clean canvas so I can build up the spices when using in curries.
- Ground Spices: Deggi mirch – this blend of Kashmiri chili powder and bell peppers adds a signature bright red color, warmth, earthy flavor and mild heat. You can also add ground cumin, turmeric or garam masala.
- Oil: A neutral oil like sunflower, canola, or vegetable oil is best or you can also use ghee.
How to Make Masala Sauce Step-By-Step
- Heat the oil in a large, heavy Dutch oven. Add the chopped onions and cook over medium-high heat, stirring frequently, for 25-30 minutes. You want the onions to turn a deep golden brown color – don’t rush this stage!
- Aromatics: Stir in the minced ginger and garlic. Cook for about one minute until fragrant.
- Add the chili spice blend, salt and tomato paste and cook for 2 minutes, stirring.
- Add the tomatoes and simmer, stirring occasionally, for about 20 minutes or until the sauce is thick and the oil begins separating from the sauce. This means the onions, tomatoes and spices have reduced and concentrated, giving the sauce its rich flavor.
- Allow the sauce to cool down and leave it as is or use an immersion blender or Vitamix to blend into a silky smooth paste. Transfer to a jar and store for up to a week in the fridge or freeze for later.
Storing and Freezing
This magic sauce is ideal for meal prep. Making a large batch allows you to prepare multiple curries quickly throughout the week. You can also add it to soups or sauces whenever you want to add deep flavor in a hurry!
- Fridge: Transfer the cooled down sauce to a jar or an airtight container and refrigerate for up to one week.
- Freezer: Spoon the sauce into large silicone ice cube trays and freeze until solid. Once frozen, pop the cubes into a Ziploc bag. No need to defrost when you want to use them – simply drop a cube directly into your pan with your protein or veggies, add water as needed, and simmer.
Recipe Notes and Tips
- Skip the time consuming – and tear inducing – chopping of the onions. Invest in a vegetable chopper or simply chop using a food processor.
- You can also blend the garlic and ginger using a food processor (see recipe notes). If you make extra you can always freeze it for later use.
- The oil will separate during the cooking. You can skim the oil to use in another recipe if you like.
Frequently Asked Questions
Good quality crushed canned tomatoes actually provide a beautiful color and are less watery than fresh ones. Add a pinch of sugar to balance their acidity if needed.
You are in the driving seat – use Kashmiri chili powder, deggi merch or paprika for a mild flavor and deep color, or add fresh green chilies if you prefer more heat.
Onion tomato masala is the flavor base used to build many curries. Additional ingredients such as yogurt, cream, coconut milk, protein, spices etc are added to create the final curry sauce depending on which recipe you are making.
You can use this masala sauce as the base in many dishes such as Butter Chicken, Chicken Tikka Masala, Chana Masala and so many more! If a curry recipe asks for an onion tomato base then you can use this sauce.
Yes, simply double all the ingredients and make sure to use a large pot to cook it in. Once cooled, portion the sauce into 1-cup containers or freeze it in ice cube trays. This makes it easy to grab exactly what you need when cooking chicken, paneer, chickpeas or vegetables.
👉 If you try this Onion Tomato Masala Sauce recipe, please leave a comment and rating below – I’d love to hear how you used it! Save the recipe on Pinterest and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Masala Sauce – The Ultimate Onion Tomato Curry Base
Video
Equipment
Ingredients
- ½ cup (120 ml) vegetable oil
- 7 cups (1kg) finely chopped onions 4 extra large Spanish white onions
- 2 tbsp minced garlic see note 1
- 2 tbsp grated ginger see note 1
- 2 tsp deggi merch see note 2 for substitution
- 1 ½ tsp salt , or to taste
- 3 tbsp tomato paste
- 28 oz (800g) canned crushed tomatoes
- pinch sugar , optional
Instructions
- Heat the oil in a large Dutch oven over medium heat. Add the onions and cook for 25-30 minutes, stirring often, until soft and caramelized to a golden brown color.½ cup (120 ml) vegetable oil, 7 cups (1kg) finely chopped onions
- Stir in the minced garlic and ginger and cook for 1 minute.2 tbsp minced garlic, 2 tbsp grated ginger
- Add the deggi merch chili powder, salt and tomato paste and cook for 2 minutes.2 tsp deggi merch, 1 ½ tsp salt, 3 tbsp tomato paste
- Add the crushed tomatoes and cook over medium heat for 20 minutes, stirring occasionally, until the oil begins separating from the sauce. Add a splash of water, as needed, if the pot looks dry. Stir in a little sugar, to taste, if the tomatoes are very acidic.28 oz (800g) canned crushed tomatoes, pinch sugar
- Use the sauce as is or blend until completely smooth. Transfer to an airtight container and store in the fridge for up to a week or freeze in portions for up to three months.
Notes
- Note 1: Place roughly chopped garlic cloves and chopped fresh ginger in a food processor with some vegetable oil and blitz until you have a paste – quicker than grating by hand.
- Note 2: Substitute the deggi merch with Kashmiri chili powder or paprika with a pinch cayenne pepper.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
