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–+ servings

Onion and Tomato Masala (curry sauce)

This onion and tomato masala is the flavour-packed base for dozens of Indian dishes, and once you’ve made it, whipping up your favourite curry becomes effortless.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 cups

Ingredients
  

  • 2 tablespoon neutral oil canola
  • 2 tablespoon vegan butter
  • 2 medium brown onions finely diced
  • 1 can 400g can diced tomatoes Mutti or similar
  • 1.5 teaspoon salt
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated fresh garlic
  • 20 cashews
  • 1 cup boiling hot water for soaking cashews

Whole and Ground Spices

  • ¼ teaspoon ground cumin
  • 2 teaspoon coriander powder
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 small bay leaf
  • Optional: ¼ teaspoon turmeric

Instructions
 

Soften Cashews

  • Soften cashews in hot water for 10 mins if you’ll be blending the sauce later.

Heat oil + butter and add spices

  • Heat oil + butter in a large pan over medium heat. Add all whole and ground spices, sauté 30–60 seconds until fragrant.

Caramelise onions

  • On low-medium add onions. Cook for 25–45 mins. Deep browning and caramelisation develops; onions become jammy and sweet. This long time is important, otherwise the sauce can taste bitter.

Add ginger, garlic, tomatoes and salt.

  • Add grated ginger + garlic, stir for 1–2 minutes. Add canned tomatoes and salt, cook down for 5–10 minutes until thick and jammy.

Add cashews and water

  • Stir in cashews + water, simmer for 5 minutes. Take out whole spices.

Blending (optional)

  • Blend until smooth.
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