Onion Tomato Masala is such a versatile recipe that can be prepared in advance which simplifies your daily cooking. Also, this gravy can be used as a base gravy for 100 plus Indian veg and non-veg recipes. I have made this masala using Nutricook electric pressure cooker. The same can be done in the regular pressure cooker too.
The best part is to make it ahead of time and store it in an airtight container for two weeks or freeze it for a long time (almost 6 plus months) and use it to make a quick curry for breakfast, lunch, or dinner. You can call it all-purpose gravy as well. Using this masala, we can not only make curries but also can be used to make stir-fries, semi-dry masala too. In the coming weeks, I will be sharing easy and simple recipes using this onion tomato masala.
Onion tomato masala which is stored in the refrigerator can be measured in measuring cups and used in the gravy. If you want to freeze it, freeze it in batches. That is, here I have measured the masala in 1/4 cups and stored it. So If a recipe calls for 1 cup gravy, just add 4 cubes of masala.
I have used a cupcake tray to store the masala. Once the masala is frozen, show the back of the tray in running water for few seconds and remove the masala mold. It comes out easily if you pick it with a fork or knife. Then remove and freeze it in ziplock bags. You can even use silicone molds or paper cups. But measure the gravy and store it as required, so that it will be easy to use it in making the recipes. Now let us see how to prepare this recipe.
Enjoy the video of onion tomato masala. Subscribe for more videos.
- 1/2 Kg Onion slit lengthwise
- 1 Kg Tomato roughly chopped
- 1/2 cup oil
- 1/4 cup Ginger
- 1/4 cup garlic
- salt to taste
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted Cumin Powder
- 1 tbsp Chili powder
- 1 tbsp Kashmiri Red Chili Powder
- 3 tbsp Coriander powder
- 1 tbsp Garam Masala Powder
- Tune on SAUTE mode. Once the display shows HOT, add oil. Add onion, a little salt for onion, and saute it until it turns golden brown.
- Add ginger and garlic and saute for a min. Then add tomatoes and mix well.
- To tomatoes, add salt, chili powder, Kashmiri chili powder, coriander powder, roasted cumin powder, garam masala powder, a cup of water, and mix well.
- Cancel SAUTE mode. Close the lid. Turn VENT to SEALING position. Select PRESSURE COOK mode on HIGH for 5 mins. Natural Pressure Release. {Using the same recipe, pressure cook this for 4 wistles in the pressure cooker. The remaining process is the same.}
- Once the pressure releases, open the lid. Let the gravy cool for a while. Using a hand blender or mixer, grind the onion tomato masala to a smooth paste.
- Store the masala in an air-tight container for two weeks or pour it in the mold with 1/4 measurement as shown in the video and store it in a ziplock bag in the freezer for up to 6+ months.
- You can even add 1/4 cup of cashews and 1/4 cup of melon seeds too. I did not add, as most of the recipes don't use cashews or melon seeds.
- Spices added in the gravy were perfect for me. You can always increase or decrease the spices according to your needs.
- Just add this masala to any veg or non-veg and your curry, stir-fry or semi-gravy dish is ready in a jiffy.
Base onion tomato masala is ready to use in 100 plus dishes.
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