Tomato Onion Masala
Prep time
Cook time
Total time
For this recipe I used fresh tomatoes
Recipe type: Sauce
Cuisine: Indian
  • 1 lb. 2 oz. Spanish onions diced
  • 1 lb. 7 oz. Roma tomatoes skin on, seeded and diced
  • 1½ oz. garlic clove crushed
  • ¼ oz. ginger shredded
  • ¼ cup safflower or grapeseed oil
  • 1½ teaspoon coriander whole
  • 1 teaspoon ground paprika
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cayenne
  • 1 teaspoon cumin powder
  • ½ tablespoon garam masala
  • 1 teaspoon salt (add more if needed)
  1. Toast the whole coriander and cumin seeds until they are fragrant.
  2. Ground them in a mortar and pestle set aside.
  3. Dice the onions or use a food processor. If using a food processor pulse 4-5 times or until the onion is in small pieces making sure not to generate too much liquid. Do it in batches.
  4. Dice the tomatoes or use a food processor.
  5. In a deep cooking pot heat the oil at medium heat.
  6. Add the onions and cook until brown (more than transluscent), mixing often. For this amount of onions approximately 20 minutes.
  7. Add the shredded ginger and garlic and cook for 1 minute.
  8. Add the tomatoes.
  9. Add the spices grounded in the mortar and the other spices.
  10. Simmer the sauce low-medium temperature for 30 minutes or until the sauce becomes thicker.
Recipe by Belmondo Foods at