Tomato Onion Masala

 

In my opinion, when we cook Indian food, masala serves as a foundation for many recipes. This masala of smoky tomato, onion and garlic fortifies the vatta and moves the energy for Kapha dosha. It is based on many gravy-based Indian dishes. This recipe requires effort, but it can be easily made in advance. I like to do a larger batch and freeze it in small portions. It is so good it does not stay long in the freezer.

Ingredients
2 tsp olive oil
1 yellow onion, diced (about 2 cups)
1/2 tsp salt
6 garlic cloves, minced or crushed (about 1½ tbsp)
1 ½ tbsp minced ginger.
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground red chilli
½ tsp turmeric
1/3 cup tomato paste
2 tbsp of jaggery

Method
Heat the oil in a wide pan or braising pan over medium heat. Add the onion and salt, and cook, occasionally stirring, until softened and starting to brown, about 15 minutes. Adjust the heat between medium-low to prevent the onion from browning too quickly.

Reduce the heat to medium-low. Add the garlic and ginger and continue to stir browned and fragrant, 3 to 5 minutes lightly.

Add the gram masala, coriander, cumin, red chilli and turmeric and stir for a few seconds to toast. Add the tomato paste and 1 cup of water and stir well to combine. Increase the heat to medium and cook, occasionally stirring, until thickening, about 10 minutes.

Transfer the onion and tomato mixture to a blender, let it cool slightly and blend until smooth. Store in an airtight container and refrigerate for a few days or freeze for up to 6 months.