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How to Make Onion Tomato Masala for Indian Gravies
How to Make Onion Tomato Masala for Indian Gravies? Easy way to make onion tomato masala for Indian cooking. Learn how to freeze basic masala for Indian cooking.
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
8
portions
Calories:
331
kcal
Ingredients
▢
1
kg
Onion
cut into quarters
▢
1
kg
Tomato
cut into quarters
▢
100
grams
Ginger Garlic Paste
▢
1
tbsp
Turmeric Powder
▢
Salt to taste
▢
1
cup
Oil
Instructions
▢
Take a food processor and mince onions and tomatoes separately.
▢
Take a large non stick pot and heat oil in it.
▢
Add in minced onions and saute them for 15 mins in that oil till they turn light golden.
▢
Now add in salt, turmeric and ginger garlic paste and saute them for 2 mins.
▢
Add in the tomatoes and mix well.
▢
Cover the pot with a lid and let them cook.
▢
Cook this for 30 mins till oil separates from the mixture.
▢
Now allow this to cool down.
▢
Take small size ziploc bags and spoon a cup of masala in each bag.
▢
Remove the air from the bag and flatten it out.
▢
Once you are done with everything. Stack the bags and freeze them.
▢
Once they are frozen you are break as much masala as you need and cook.
Notes
Cook till oil separates from the mixture. This shows you that the masala is cooked completely.
Use small size bags. This will prevent you from taking the whole lot out.
This masala can be used to make all curries from chole masala to chicken curry.
Allow the mixture to cool down before freezing, this will increase the shelf life.
This masala can be stored upto 6 months in freezer.
Never refreeze the defrosted masala.
Nutrition
Serving:
1
portion
|
Calories:
331
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
28
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
0.1
g
|
Sodium:
16
mg
|
Potassium:
501
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1044
IU
|
Vitamin C:
27
mg
|
Calcium:
43
mg
|
Iron:
1
mg
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