Masala paste is the basis of many indian dishes such as curries and dry gravies (bhuna). Most curries start with a base of onion, garlic and ginger except for satwik (light, non-spicy) cuisine.Tomatoes are added for the acidity to counter excessive sweetness of onions. It is to be noted tomatoes when cooked the color intesifies and themselves turn slightly sweet.
1. A proper onion tomato masala is balanced.
2. The ingriedents dont over power each other.
3. The ingridients are properly cooked.
3. Undercooked paste has raw smell and taste that an cause stomach problems.
4. Well cooked masala is arromatic, has a dark color. When oil starts to separate from the paste, its a sign that its cooked.
Here is my take on the onion tomato masala paste-
Basic onion tomato masala
All purpose onion tomato based curry paste for veg and non veg indian curries
Ingredients
- 270-290 grams onion
- 188 grams tomato
- 4 green chillies
- 5 gram coriander stems
- 15 gram ginger
- 15 cloves garlic
- 1 tsp basic garam masala see blog section
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 50 ml sunflower oil
- 25 ml mustard oil
- 1 tbsp ghee
Instructions
- Blend everything into a slightly chunky paste. Add a small amount of water if required.
- Cook the paste on meduim high heat stirring constantly to avoid the paste from burning.
- Add water from time to time whenever the paste starts sticking to the buttom and scrape.
- When paste turns reddish dark brown and the oil separates and there is a sweet aroma. Its ready.
Notes
- This paste can be used to make basic vveg and non veg curries that require an onion tomato masala.
- You can store it in the fridge for 48 hours max as it has less moisture and moderate amount of oil and fat. This prevents spoilage.