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.