Onion-Tomato Masala

also called base gravy · curry base · masala base · onion tomato base · bhuna masala · curry house base

The table

2 lb(900 g; halved and sliced thin)yellow onionsfry 25 min to a deep brownfry in 2 min, until it stops smelling rawbloom off the heat 30 secsimmer 30 min, until the fat runs clear at the edge
1/2 cup(105 g)ghee
1/4 cup(60 mL)neutral oil
3 Tbs(50 g)ginger-garlic paste
2(slit)green chiles
1 Tbsground coriander
2 tspground cumin
1 tspground turmeric
1 TbsKashmiri chile powder
28 oz(800 g)crushed tomatoes
1 Tbskosher salt
A cup and a half is one curry for four. It keeps a week in the fridge and freezes in a tray of cubes
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1fry 25 min to a deep brown

2fry in 2 min, until it stops smelling raw

goes in with what step 1 made

3bloom off the heat 30 sec

goes in with what step 2 made

4simmer 30 min, until the fat runs clear at the edge

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
58 min
Needs you
28 minthe rest you can walk away from

  1. fry 25 min to a deep brown

    25 minneeds youfrom the start

  2. fry in 2 min, until it stops smelling raw

    2 minneeds you25 min in

  3. bloom off the heat 30 sec

    30 secneeds you27 min in

  4. simmer 30 min, until the fat runs clear at the edge

    30 minwalk away28 min in

You'll need heavy pot

Goes with

See how it is written
>> title: Onion-Tomato Masala
>> category: Sauces & Gravies
>> tags: indian, onion, tomato, base, curry
>> counters: Curry House
>> aka: base gravy, curry base, masala base, onion tomato base, bhuna masala, curry house base
>> pairs-with: ginger-garlic-paste, bhuna
>> servings: 6 cups
>> time: 1 hr 15 min

>> step: fry 25 min to a deep brown
Fry @yellow onions{2%lb}(900 g; halved and sliced thin) in @ghee{1/2%cup}(105 g) and @neutral oil{1/4%cup}(60 mL) in a wide #heavy pot{} ~fry{25%min}, stirring often, until they collapse to a third and go chestnut.

>> step: fry in 2 min, until it stops smelling raw
Fry @ginger-garlic paste{3%Tbs}(50 g) and @green chiles{2}(slit) into @&(~1)browned onions{} ~fry{2%min}, until the raw smell lifts and the paste stops spitting.

>> step: bloom off the heat 30 sec
Bloom @ground coriander{1%Tbs}, @ground cumin{2%tsp}, @ground turmeric{1%tsp} and @Kashmiri chile powder{1%Tbs} in @&(~1)onion masala{} off the heat ~stir{30%sec} — the pot is hot enough, and ground spice in a pot on the flame is burnt spice.

>> step: simmer 30 min, until the fat runs clear at the edge
Simmer @&(~1)spiced masala{} with @crushed tomatoes{28%oz}(800 g) and @kosher salt{1%Tbs} ~simmer{30%min}, until it has gone dark and jammy and a spoon drawn through it leaves a channel with clear orange fat standing at the edges.

A cup and a half is one curry for four. It keeps a week in the fridge and freezes in a tray of cubes.