Onion-tomato masala base
Vegetarian
भुना मसाला · bhunā masālā
A big batch of the bhuna onion-tomato base that starts most North Indian curries: onions slowly browned in oil, then ginger, garlic, green chilli, ground spices and puréed tomatoes cooked down until thick, dark and glossy and the oil separates. Freeze in portions and a weeknight rajma, chole or egg curry is twenty minutes away.
Onion-tomato masala base is an Indian condiment, ready in about 1 hour 25 minutes and made with neutral vegetable oil, onion and tomato. It serves 5 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 15 min
- Total
- 1 h 25 min
- Serves
- 5
- Level
- Easy
- Calories
- 267
Method
Step 1
Heat the oil in a wide, heavy pot over medium heat and add the cumin seeds (opens in a new tab); when they sizzle and darken (about 20 seconds), add the onions (opens in a new tab).
- 1 min
- medium heat
- Dutch oven / casserole pot (opens in a new tab)
Step 2
Cook the onions (opens in a new tab), stirring every minute or two, for 18–20 minutes until evenly deep golden-brown. Add a splash of water if they catch before they colour.
- 20 min
- medium heat
- Wooden spoon (opens in a new tab)
This browning is where the flavour comes from; pale onions give a sweet, flat base.
How it looks · Photo: Magda Ehlers on Pexels Step 3
Add the ginger, garlic (opens in a new tab) and green chilli (opens in a new tab) and fry for 2 minutes until the raw smell goes. Lower the heat, add the turmeric (opens in a new tab), Kashmiri chilli and ground coriander (opens in a new tab) with a splash of water and stir for 30 seconds.
- 3 min
- medium-low heat
Step 4
Pour in the tomato (opens in a new tab) purée and salt. Cook uncovered, stirring often and scraping the bottom, for 20–25 minutes until thick, dark brick-red, and the oil separates and pools at the edges.
- 25 min
- medium heat
Food safety: Thick tomato masala spits; use a long spoon and a partly covering lid.
Step 5
Cool, then divide into five portions in containers or freezer bags (flattened so they thaw fast).
About this dish
- Origin
- North India, India · Commonly attributedThe technique (bhunao — frying until the oil separates) is universal in North Indian cooking; making it in bulk and freezing it is a modern home convenience.Also popular in Pakistan, United KingdomMore food from India
- Dish
- Lunch · Dinner · Condiments, chutneys & relishes · Sauces
- Cooking method
- Sautéed, Simmered
- Taste
- savoury, tangy, spicy (chilli heat), sweet & savoury
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Carb-conscious - Good for
- Make-ahead · Freezer-friendly · Batch cooking · Meal-prep friendly
- Cook more with
- Onion · Tomato · Cumin seeds · Fresh ginger · Garlic · Green chilli
Allergens
None of the 14 major allergens appear in the listed ingredients.
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
267 kcal per serving
Estimated1 serving ≈ 170 g · recipe makes 5
Where the energy comes from
- Protein 6%
- Carbohydrate 33%
- Fat 61%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 267 kcal | 157 kcal |
| Protein | 4 g | 2.3 g |
| Carbohydrate | 23.6 g | 13.9 g |
| Net carbohydrate | 17.7 g | 10.4 g |
| Sugars | 9.8 g | 5.8 g |
| Added sugars | 0 g | 0 g |
| Fibre | 5.9 g | 3.5 g |
| Fat | 19.3 g | 11.3 g |
| Saturated fat | 1.5 g | 0.9 g |
| Trans fat | 0.1 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 948 mg | 558 mg |
| Salt equivalent | 2.4 g | 1.4 g |
Vitamins & minerals per serving
- Potassium
- 707 mg
- Calcium
- 83 mg
- Iron
- 2.5 mg
- Magnesium
- 48 mg
- Vitamin A (RAE)
- 109 µg
- Vitamin C
- 41 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 49 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- To use: fry a portion with 1 tsp garam masala for a minute, add 2 cans of chickpeas or beans (or boiled eggs, paneer, vegetables) and water, simmer and finish with lemon and coriander.
Common mistakes
- Adding the tomatoes before the onions are properly browned.
- Stopping before the oil separates: the base then tastes raw and sour.
Serve with
- Rajma, chana masala, matar paneer, anda curry and dum aloo.
- Keema matar and any quick weeknight curry.
Storage
- Refrigerate for up to 4 days or freeze for 3 months.
Reheating
- Thaw overnight in the fridge or warm straight from frozen in a pan with a splash of water.
Variations
- Restaurant-style base: Blend the finished masala smooth and add 2 tbsp cashew paste for a silkier, richer gravy.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
About this masala
- Type
- Gravy base
- Texture
- Coarse paste
- One batch makes
- about 850 g
- Keeps
- about 3 months
- Store
- Frozen in portions
- Recipe
- Adapted
North India. Makes Onion-tomato masala (curry base), the ingredient our dish recipes list. All masalas
Regional variations: Makhani gravy
Used in
Amounts are each dish’s own quantity, for the servings it is written for. “Make enough” opens this recipe scaled for that dish.
- Chana masalaMade fresh in the recipe (steps 1–3 (its ginger is also used as a garnish, so it is left out here)) · 615 g for 4 servingsMake enough
- Dal makhaniMade fresh in the recipe (the buttery onion-tomato masala of steps 2–3) · 361 g for 4 servingsMake enough
- RajmaMade fresh in the recipe (onions browned, then aromatics, spices and tomatoes cooked until the oil separates (steps 1–2)) · 664 g for 4 servingsMake enough
Recipe DNA
How this dish is built
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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