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onion tomato masala

Onion Tomato Masala

Easy to cook Indian Onion tomato masala recipe to cook Indian curries and gravy. Make a large batch store it in fridge and freezer to make quick curry any time.
5 from 5 votes
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Course: basic
Cuisine: indian cuisine
Keyword: bhuna masala, onion tomato masala
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 3 cups
Calories: 236kcal
Author: Rekha Kakkar


  • Non-Stick Pan (US)


  • 300 grams Onions 4-5
  • 500 grams Tomatoes 8-9
  • 40 grams Ginger 2tbsp chopped
  • 20 grams Garlic 1tbsp chopped
  • 6 Green chilli
  • 3 tablespoon Vegetable oil


  • Start with chopping onions, since I make a big batch I use food processor to chop them. In this post I am showing you steps to make single serving. In the end of this post I will show you how does a big batch looks like.
  • Small chop and grate appliances like this are great help for chopping green chillies, onions and garlic.
  • Chop tomatoes and keep them aside.
  • In a heavy bottom pan heat oil/ghee and add chopped onion, chopped ginger, and chopped garlic.
  • Sauté the onion till lightly browned.
  • Reduce the heat to medium and then add tomatoes.
  • Cook the tomatoes till they soften and masala is uniformly cooked.
  • Sign of masala properly cooked is most of water is evaporated. Most recipes will tell you that oil starts to float. But, since I try to minimise use of oil in everyday home cooking my masala is not floating in oil.
  • After cooking switch off the gas and allow this masala to cool down. You can store this in air tight container for 6-7 days in fridge and upto 6-8 weeks in freezer.


  • Instead of finely chopping you can use grated or paste of ginger garlic and green chillies.
  • I do not add turmeric in this masala because I use it to temper the dal as well and do not use turmeric in dal tadka. I add that while boiling dals.  
  • You can use canned tomatoes as a substitute to regular tomatoes. Whole tomatoes, crushed tomatoes, canned diced tomatoes are all fine if you do not have fresh tomatoes.
  • As I have written above I do not season my curry pastes simply because I like to use spices and seasonings as per my recipe requirement. 
  • I have written measurements for the masala to use for 4-6 times depending upon cooking any dish for 4-5 people.  


Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Sodium: 315mg | Potassium: 623mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1388IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 1mg