Onion and Tomato Masala (Curry Sauce)

If you’re new to Indian cooking and feeling overwhelmed by the number of spices and steps, this onion and tomato masala recipe is here to make things easier. It’s the flavour-packed base for dozens of Indian dishes, and once you’ve made it, whipping up your favourite curry becomes effortless.

I want to start by saying I’m not Indian and I don’t claim to be an expert on Indian cooking. But since moving to Melbourne, I’ve been missing my mother-in-law’s food, which I used to eat every week. Buying Indian takeaway all the time gets expensive, so I started learning how to make it myself. And honestly, I didn’t think I could pull it off. But with a few staple spices, an onion, and a good-quality tin of tomatoes, I’ve realised that cooking Indian at home is not just possible—it’s delicious. The key is prepping your base.

If you’re new to Indian cooking and feeling overwhelmed by the number of spices and steps, this onion and tomato masala recipe is here to make things easier. It’s the flavour-packed base for dozens of Indian dishes, and once you’ve made it, whipping up your favourite curry becomes effortless.

Why batch make masala?

Indian food relies heavily on building flavour from the base up. That’s where this masala comes in. Once you have this sauce, you can use it for butter “chicken”, palak paneer, chana masala, and more. Make a big batch, freeze it in 1-cup portions, and you’ll always be 15 minutes away from a curry night. It takes time to cook down the onions, and that’s where you get the best flavour. So doing it as a big batch will save plenty of time as opposed to doing it every time you cook a Indian. Plus, the spices are an investment—they seem expensive up front, but you only use small amounts each time. A single $3 pack of cloves could last you a whole year.

That’s why this masala is worth mastering: it’s freezer-friendly, meal-prep approved, and it makes your weeknight dinners stress-free. My MIL gave me tips on how to get it right, and I’ve also used my favourite Indian food blog, Swasthi’s Recipes, for extra guidance. Now, this is my favourite thing to cook. It makes your whole kitchen smell incredible, and it tastes just as good (if not better!) as takeaway.

Main Ingredients & Why We Use Them

• Neutral Oil – Canola or vegetable oil works well here; it won’t overpower the spices and helps everything cook evenly.
• Vegan Butter – Adds richness and depth. You can keep it vegan with a good-quality plant-based butter.
• Brown Onions – The longer you cook these, the sweeter and more flavourful your masala will be, so don’t skimp on the time.
• Canned Diced Tomatoes – Go for a high-percentage tomato brand like Mutti. Ripe tinned tomatoes give sweetness and tang.
• Salt – Brings out the sweetness of the onions and balances the acidity of the tomatoes.
• Fresh Ginger and Garlic – These aromatics build the foundation of most Indian dishes. Grate them fresh for best results.
• Cashews – Add creaminess and richness to the sauce. You’ll blend them in at the end. This isn’t a common ingredient in most masala’s but I liked adding it to my base as I found it easier when I was cooking up my other curries as it cuts out that extra step.
• Water – Helps simmer everything together and get the consistency just right.
• Optional Turmeric – Adds colour and is neutral enough to work in a range of curries.
• Ground Cumin – Earthy and warming. You can also use whole cumin seeds if you prefer.
• Coriander Powder – Adds citrusy warmth that balances the richness of the tomatoes.
• Green Cardamom – Sweet, floral and aromatic.
• Cinnamon Stick – Adds a subtle sweetness and depth.
• Cloves – Intense and aromatic. A little goes a long way.
• Bay Leaf – Adds a gentle bitterness and earthy background flavour.

Onion and Tomato Masala Ingredients

How to Make It

First, soak your cashews in hot water for about 10 minutes. While that’s happening, heat your oil and butter in a large pan and toast all your spices until fragrant—just 30 to 60 seconds. Add in your diced onions and cook low and slow until they’re brown and caramelised (don’t rush this part, it makes all the difference). Stir in the ginger and garlic, then add the canned tomatoes and salt. Let this cook down until it becomes thick and jammy. Finally, add your cashews and water, simmer briefly, remove the whole spices, then blend until silky smooth.

Variations and Substitutes

You can absolutely tweak this depending on what you have on hand. No butter? Just use more oil. Out of cashews? Try sunflower seeds or skip them for a lighter sauce. Want more spice? Add a green chili with your onions. You can also skip blending if you like a chunkier masala, or blend just half for a bit of texture. There’s no one right way—just what works for you and your pantry.

Equipment

I use a food processor for this, and it’s a game-changer. I recently bought a Ninja Food Processor for around $150 AUD, and it’s been amazing—powerful and really well-priced compared to other brands. You can also use a NutriBullet or any high-speed blender, just pulse and scrape down the sides often so it doesn’t turn into a paste. If you’re skipping the cashews or don’t want it super smooth, you can even leave it unblended for a more rustic finish.

How to Serve It

Once it’s made, you can add this masala to tofu, paneer, lentils, chickpeas, or even leftover roast veggies. Serve with fluffy basmati rice, roti, or naan bread—and maybe a quick cucumber raita on the side.

How to Store It

Let it cool completely and portion into 1-cup containers. Freeze for up to 3 months or keep in the fridge for up to 4–5 days. It’s perfect for meal prep and batch cooking.

How to Make It