North Indian Easy

Smoky Tomato Onion Masala

Name: Smoky Tomato Onion Masala
Prep time: PT15MINUTES
Cook time: PT35MINUTES
Total time: PT55MINUTES
Yield: 8 servings
Cuisine: North Indian
Ingredients: 2 tsp olive oil; 1 leaf bay leaf; 1 pod black cardamom pod (optional); 1 large yellow onion (diced, about 2 cups); 1/2 tsp salt (plus more to taste); 8 cloves garlic cloves (minced); 1 tbsp ginger (minced); 14.5 oz crushed tomatoes (fire-roasted preferred); 1 tsp garam masala; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground red chili; 1/2 tsp ground turmeric; 1/2 tsp smoked paprika

A deep, concentrated base for North Indian curries and dals

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— (0 ratings)

⏱️ 55 minutes 15 minutes prep · 35 minutes cook

🍽️ 8 Serves

35 Calories

1g Protein

6g Carbs

1g Fat

Why This Recipe Works

This deep, concentrated base uses fire-roasted tomatoes and black cardamom to create a smoky foundation for hearty dishes like rajma. Making a batch ahead of time significantly streamlines weeknight curry preparation.

Instructions

Heat the oil in a wide pan over medium heat until it shimmers. Add the bay leaf, cardamom, onion, and salt, and cook for about 15 minutes, stirring occasionally, until the onion is softened and beginning to brown.

Reduce the heat to medium-low. Stir in the garlic and ginger and cook for 3 to 5 minutes until the aromatics are fragrant and softened.

Add the garam masala, coriander, cumin, red chili, turmeric, and paprika. Stir for 30 seconds to lightly toast the spices, then immediately stir in the crushed tomatoes to prevent burning.

Increase the heat back to medium and simmer for about 15 minutes, stirring occasionally, until the tomatoes have reduced and the mixture looks thick and jammy.

Transfer the mixture to a blender and let it cool slightly. Blend until completely smooth.