This versatile onion-tomato masala is a flavorful and aromatic base that can transform simple ingredients into delightful dishes. Seasoned with warm spices like cinnamon, cloves, and cumin, and enhanced by the depth of ginger, garlic, and garam masala, this masala forms the heart of many Indian curries. Its rich and well-balanced flavors make it perfect as a standalone accompaniment to breads or as a filling for stuffed parathas. Additionally, mixing it with leftover rice creates a quick and satisfying meal, especially when paired with crisp papadum and cooling yogurt salad. A go-to recipe for creating comforting and delicious meals effortlessly!
){kind=link}
Basic Curry (Onion Tomato Masala)
4
servings10
minutes20
minutesDiscover the flavorful world of onion-tomato masala, a versatile base for Indian curries and more. Perfect for creating delightful dishes with ease!
Ingredients
Big Onion – 1
Tomato big size – 1
Ginger and garlic paste – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Red Chilli Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1/4 teaspoon
Garam Masala Powder – 1/4 teaspoon
Cumin seeds (Jeeragam) – 1 teaspoon
Cinnamon Stick (Pattai) – a small piece
Cloves (Elavangam) – 2
Oil – 1 tablespoon
Salt – 1/2 teaspoon or as per taste
Directions
- Finely chop the onion and tomato.
- Heat oil in a kadai, then add cumin seeds (Jeeragam), cinnamon stick (pattai), and cloves (elavangam); fry for a second.
- Add the chopped onion and fry for a few more seconds. Stir in the ginger and garlic paste and fry until the raw smell vanishes.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder; mix thoroughly.
- Next, incorporate the chopped tomato and salt, mix well, and add a little water (2 to 3 tablespoons). Allow it to cook until the water is absorbed, then add a bit more water and stir well. Continue this process until all the ingredients are well combined.
Notes
- This mixture can be enjoyed as is with any Indian bread or used as a base for gravy dishes.
- It can also be mixed with leftover cooked rice (saadam) for a complete meal, accompanied by Papadum and some yogurt salad (thayir pachadi).
- Chef’s tip: When preparing any curry, use turmeric, red chili powder, and coriander powder in a ratio of 1:2:4.
I generally prepare this gravy in a different style i fry in little ghee and oil chopped onion, ginger garlic chopped or paste, chopped tomato and add turmeric powder , chilly powder, coriander powder,jeera powder, gram masala and salt and cool it and grind it. This can be used for making aloo mutter , paneer mutter, gobhi mutter or aloo gobhi and vegetable makkanwala even. but for some vegetable like aloo we can toss cooked aloo to acrispy state with some oil and butter and add to the gravy and boil and before removing from pan we can add kasuri methi and little garam masala powder to enhance the flavour and after removing from stove garnish with fresh cream and corriander. This gravy tastes like hotel and enjoyed by my family the most.
Leela Ashok,
Good information. Hope all our readers will benefit and try some good gravy recipes.
Thank you for sharing.
It’s really simple and delicious! Makes a good base for many dishes!
Thank you for your feedback Nandini.
Hi
I happened to see the recipe only to-day.
The idea is very good.
I just wanted to know the shelf life of this dish
so that I can make 4 to 6x quantities and keep refrigerated
Is it okay?
It depends on the place where you live. In India, particularly in Tamilnadu, we have frequent and scheduled power cuts and this will spoil the food even if you keep it in refrigerator. Still we can keept it for 2 to 3 days if you put it in a closed jar.
Very nice Recipies. I loved them. I’ve a basic doubt in all the recipies.. when u specify Jeera powder and coriander powder , is it roasted and ground powdered or raw one? Thanks a lot
Hi Preethi,
Thank you for your kind comments. The Jeera powder and coriander powder are the raw one which we buy from stores. Only for few recipes like curd vadai and some salads, we have to add roasted jeera powder.
Thanks a lot for your quick response 🙂 Thanks for helping Beginners like me .
hai mam, pls add paneer recipies……..and all recipies are gud……….
Mam,
Kindly post your recipe for panneer butter masala.
nice looks yummy……….
Hellow Mam add some other mushroom recipies
Thank you Souna for visiting my site. I will try to post mushroom recipes.
give me the recipe for side dishes for chappathi
Hi Lakshmi,
Check under “Gravy” category in this website. You will find kurma and dhal recipes.
Kamala mam, you have not added any mushroom or panner or soya chumps recipes , why mam? I need it so badly , pls pls added it mam