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Onion Masala Sauce

A versatile Indian masala sauce made by slowly caramelising onions with aromatic whole spices, ginger, garlic, and tomato purée.

VegetarianVeganIndianGluten FreeSauceCurry Base

Estimated Nutrition

Per Serving Total
Calories 133.9 kcals 535.4 kcals
Carbohydrates 13.6 grams 54.3 grams
Fat 7.7 grams 30.8 grams
Protein 2.6 grams 10.2 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Tomato Purée
2 tbsp
NutsSeeds
30
g
Garlic
Cloves, peeled
2
piece
Black Cardamom
Whole
10
piece
Black Peppercorns
Whole
3
piece
Cloves
Whole
4
piece
Green Cardamom
Whole
2
tsp
Cumin Seeds
Whole
2
stick
Cinnamon
Whole sticks
1
leaf
Bay Leaf
Whole
1
tsp
Turmeric
Ground
0.5
tsp
Red Chilli Powder
Ground
1
tbsp
Coriander
Ground
1
tsp
Garam Masala
Ground
1
tsp
Salt
To taste
OilsFats
30
ml
Vegetable Oil
2 tbsp
Other
1
tbsp
Ginger Garlic Paste
Prepared from ginger and garlic above
Vegetables
30
g
Ginger
Root ginger, peeled
500
g
Onions
Chopped

Steps

  • Blend the ginger and garlic with 5ml of water to create a paste.
  • Heat oil in a frying pan and fry the whole spices until they crackle.
  • Add chopped onions and fry slowly until caramelised and dark brown.
  • Add 15ml of ginger garlic paste and fry for 4 minutes.
  • Mix in all powdered spices.
  • Incorporate 100-150ml of water if the sauce appears too thick.
  • Add tomato purée and cook until oil separates on the surface.