Onion Tomato Masala Base

Ingredients

• Onion1 medium, sliced
• Tomato2 medium, chopped
• Ginger1 inch piece, chopped
• Garlic (Lehsun)4 cloves, crushed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• salt to taste
• 1/2 tsp garam masala

Prep

10 min

Cook

17 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegan

Method

1. 1Prepare the Onion: Peel, then slice or dice. Cook slowly until golden for the deepest flavour.
2. 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
3. 3Add 1 sliced onion, 1 tbsp crushed ginger and garlic and fry until the onion is soft and pale gold, about 5 minutes.
4. 4Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
5. 5Stir in the Onion and coat well in the masala.
6. 6Add 1/4 cup water, cover and simmer for 17 minutes until soft.
7. 7Finish with a pinch of garam masala and serve hot.

Storage: Cool completely and refrigerate in a covered box for up to 2 days.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.