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Brown Onion Masala

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Brown Onion Masala

Brown onion masala is a flavorful Indian sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes. This sauce is rich, thick, fragrant, with a real robust and aromatic flavor. Chef Ravi

Brown Onion Masala

Brown onion masala is a flavorful Indian sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes. This sauce is rich, thick, fragrant, with a real robust and aromatic flavor. Chef Ravi
No ratings yet
Course Appetizer, Side Dish, Snack
Cuisine Indian, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • Transfer onions, garlic, and ginger to a food processor or blender. Pulse until roughly pureed.
  • Heat oil in a pan and cumin seeds. When it starts to crackle, add the onion, ginger, and garlic paste to the pan. Cook at a medium heat until the color changes to light brown. Stir 4-5 minutes so that the paste doesn’t burn or stick to the bottom of the pan.
  • While the onion paste is cooking, roughly chop tomatoes in processor or blender, pulse until smooth and pureed.
  • Add the tomatoes, garam masala, and salt to the pan; cook 20-25 minutes until its color changes to pale brown. Taste for seasoning and adjust as needed.
Tried this recipe?Let us know how it was!

Brown Onion Masala

Brown onion masala is a flavorful Indian sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes. This sauce is rich, thick, fragrant, with a real robust and aromatic flavor. Chef Ravi
No ratings yet
Course Appetizer, Side Dish, Snack
Cuisine Indian, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • Transfer onions, garlic, and ginger to a food processor or blender. Pulse until roughly pureed.
  • Heat oil in a pan and cumin seeds. When it starts to crackle, add the onion, ginger, and garlic paste to the pan. Cook at a medium heat until the color changes to light brown. Stir 4-5 minutes so that the paste doesn’t burn or stick to the bottom of the pan.
  • While the onion paste is cooking, roughly chop tomatoes in processor or blender, pulse until smooth and pureed.
  • Add the tomatoes, garam masala, and salt to the pan; cook 20-25 minutes until its color changes to pale brown. Taste for seasoning and adjust as needed.
Tried this recipe?Let us know how it was!

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