Smoky Tomato Onion Masala
Ingredients:
2 teaspoons olive oil
1 yellow onion, diced (about 2 cups)
1/2 teaspoon salt, plus more to taste
6 garlic cloves, minced or crushed
1 1/2 Tablespoons minced ginger
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/3 cup tomato paste
1 yellow onion, diced (about 2 cups)
1/2 teaspoon salt, plus more to taste
6 garlic cloves, minced or crushed
1 1/2 Tablespoons minced ginger
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/3 cup tomato paste
Directions:
Heat the oil in a wide pan or braising pan over medium heat.
Add the onion and salt, and cook, stirring occasionally, until softened and starting to brown, about 15 minutes.
Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
Reduce the heat to medium-low. Add the garlic and ginger and continue to stir until lightly browned and fragrant, 3 to 5 minutes.
Add the garam masala, paprika, coriander, cumin, chili powder, and turmeric, and stir for a few seconds to toast.
Add the tomato paste and 1 cup water and stir well to combine.
Increase the heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.
Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth.
Add the onion and salt, and cook, stirring occasionally, until softened and starting to brown, about 15 minutes.
Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
Reduce the heat to medium-low. Add the garlic and ginger and continue to stir until lightly browned and fragrant, 3 to 5 minutes.
Add the garam masala, paprika, coriander, cumin, chili powder, and turmeric, and stir for a few seconds to toast.
Add the tomato paste and 1 cup water and stir well to combine.
Increase the heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.
Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth.
Notes:
Store in an airtight container and refrigerate for a few days or freeze for up to 6 months.
Spice things up by using habañero powder instead of plain chili powder.
Spice things up by using habañero powder instead of plain chili powder.