Masala Sauce – The Ultimate Onion Tomato Curry Base

A square glass jar filled with bright orange Onion Tomato Masala sauce, sealed with a metal clasp, sits on a grey surface. A spoon rests inside the jar. Some leaves, spices, and a small bowl are nearby.

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Masala Sauce – The Ultimate Onion Tomato Curry Base

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

Prep Time10

Cook Time45

Total Time55

Course: Sauce

Cuisine: Indian

Keyword: Masala Sauce, Onion Tomato Masala

Servings: cups

Calories: 886kcal

Author: Lucy Parissi | Supergolden Bakes

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.

Video

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