Tomato Masala
A flavorful tomato masala that can be stored for 10-15 days, perfect as a side dish with idli, dosa, rotis, or rice. This recipe is a cherished family tradition passed down through generations.
Ingredients
- 3.5 units White onions (Big onions)
- 4 units Tomatoes (Big tomatoes)
- 1.5 units Green chillies
- 10 sprigs Coriander leaves
- 1.5 tablespoons Ginger garlic paste
- 0.75 tablespoons Garlic flakes (Thinly sliced)
- 2 units Green cardamom pods
- 2 units Cloves
- 0.5 inch Cinnamon stick
- 1.5 teaspoons Red chilli powder
- 1.5 tablespoons Coriander powder
- 1 teaspoon Salt
- 0.25 teaspoon Tamarind pulp
- 4 tablespoons Coconut oil
- 0.5 teaspoon Sugar
More recipes using Tomatoes
Tomato Chutney
A flavorful tomato chutney made with ripe tomatoes, carrots, and a blend of spices, perfect for breakfast or as a side dish. This chutney is prepared using sesame oil for an authentic taste.
Tomato Chutney
A spiced paste of tomatoes fried in oil.
Tomato Rice
A flavorful and aromatic rice dish made with tomatoes, spices, and herbs, perfect for breakfast, lunch, or dinner.
Tomato with Tamarind (Tomato Chahkee)
A tangy South Asian tomato dish cooked with tamarind pulp, creating a sweet and sour flavor profile. The chahkee method involves cooking the vegetables with spices until they break down into a thick, flavorful mixture.
Instructions
- 1Chop the onions and tomatoes into pieces. Using a mixer grinder, grind them separately into smooth pastes.
- 2Remove the leaves from the coriander sprigs, reserving two sprigs for later. Grind the remaining leaves with green chillies and ginger-garlic paste to form a smooth paste.
- 3Thinly slice the garlic flakes and set aside.
- 4In a large kadai, heat 2 tablespoons of coconut oil over medium heat. Add cardamom, cloves, and cinnamon stick, sautéing for about 30 seconds until fragrant.
- 5Add the ground onion paste to the kadai and sauté until the color changes. Stir in the ginger-garlic-coriander-chilli paste and cook until the raw aroma dissipates. Add red chilli powder, coriander powder, salt, and sliced garlic, sautéing briefly.
- 6Incorporate the tomato puree into the kadai, cooking over medium heat. Cover the kadai to prevent splattering, stirring occasionally.
- 7Add tamarind pulp and continue stirring until the oil separates from the masala. Add the remaining coconut oil, sugar, and finely chopped coriander leaves. Mix well.
- 8Once the oil separates and the masala leaves the sides of the kadai, remove from heat. Store in a refrigerator for up to 10-15 days. Serve with idli, dosa, rotis, or rice.
