Tomato Masala
653kcal
Ingredients
- 4 tbsp Olive Oil Can use Vegetable oil, Canola oil, Ghee, or other preferred medium.
- 4 cups Tomatoes Crushed, grated or chopped
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Cumin Seeds
- 1-2 Green Chilies Finely chopped; adjust per your desired heat level
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chili Powder Use Cayenne Pepper for extra heat; can substitute with Paprika
- 1/2 tsp Garam Masala
- 1 tsp Salt to taste
Method
Preparation
- Chop, crush, or blend the tomatoes to your preferred texture.
A smoother texture yields a more refined gravy base, while a chunkier texture gives a rustic feel.
Cooking
- Heat the oil and bloom the cumin seeds: Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle.1/2 tsp Cumin Seeds, 4 tbsp Olive Oil
- Sauté aromatics: Add the ginger-garlic paste and chopped green chilies.1 tbsp Ginger-Garlic Paste, 1-2 Green Chilies
- Cook, stirring frequently, until the mixture turns lightly golden and the raw aroma disappears.
- Toast the ground spices: Reduce heat to low. Add turmeric powder and coriander powder (and kasuri methi if using) and sauté for about 30 seconds.1/2 tsp Turmeric Powder, 1 tbsp Coriander Powder
- The spices will form a thick paste with the oil and the Ginger-Garlic and Green Chillies.4 cups Tomatoes, 1/2 tsp Kashmiri Red Chili Powder, 1 tsp Salt
- Add tomatoes and seasoning: Add the crushed tomatoes, Kashmiri red chili powder, and salt. Mix well to combine everything evenly.
- Cook down the masala: Increase heat to medium and cook, stirring every few minutes, until the mixture thickens and most of the liquid evaporates.
- Cook until oil separates: Continue cooking until you see oil separating from the mixture. This could take up to 30-40 minutes, but that can vary for you. So the key is to rely on the visual cues.
- Finish with garam masala: Sprinkle garam masala and mix well.1/2 tsp Garam Masala
This step is crucial for flavor. Learn more about properly blooming spices in my post on sizzling cumin seeds.
Proper browning at this stage builds the foundation of flavor. So don’t rush it.
Always lower the heat before adding powdered spices to prevent burning.
Stir thoroughly so the spices are fully incorporated into the tomatoes.
Adjust the heat as needed as the sauce starts to thicken.
Tomatoes will initially absorb oil and then release it as they cook—this is a key visual cue.
Add garam masala at the end to preserve its aroma and complexity.
Nutrition
Serving1cupCalories653kcalCarbohydrates31gProtein6gFat59gSaturated Fat8gPolyunsaturated Fat7gMonounsaturated Fat42gSodium2532mgPotassium1540mgFiber12gSugar17gVitamin A5274IUVitamin C88mgCalcium111mgIron4mg
Private Notes
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