Onion Tomato Masala: A Curry Essential

If you love making curries, this Dishoom onion tomato masala is a must-have in your kitchen. Just a spoonful or two can add richness, depth, and an irresistible aroma to your dish.

I was recently reminded of this fantastic base while reading my newly acquired Dishoom cookbook. It pairs beautifully with dishes like Aubergine Curry and Chicken & Sweet Potato Curry. Living in rural Andalucía, I can easily pick up jars of mango chutney and tins of soft fried onions to enhance my curries. Now, I’ve added homemade onion and tomato masala to my pantry as well.

The secret to this masala lies in the slow caramelisation of the onions, which requires a generous amount of oil. Don’t be tempted to skimp – the oil not only enhances the flavour but also helps preserve the masala. When storing it in a jar, pour a little oil over the top to create a protective barrier.

This onion tomato masala recipe is inspired by Dishoom's legendary curry base, which forms the foundation of many of their restaurant dishes.

Why This Dishoom Onion Tomato Masala Recipe Works

Dishoom Onion Tomato Masala Recipe: Ingredients and Method

(You can scale this down if needed.)

300ml vegetable oil

1.2kg onions, finely sliced

35g garlic paste

30g ginger paste

1¾ tsp chilli powder

30g tomato purée

2 tsp salt

600g ripe tomatoes, chopped

A note on garlic and ginger paste: both are widely available ready-made in jars from most supermarkets and Asian grocery stores – look for TRS or Laziza brands. If you prefer to make your own, simply blitz peeled garlic or peeled fresh ginger in a small blender with a little oil until smooth. Homemade paste keeps in the fridge for up to a week.

Method

Heat the oil in a large pan and add the onions. Cook over a low-medium heat, stirring frequently, until deeply caramelised (the process can take 20–40 minutes).

Stir in the garlic and ginger pastes and cook for one minute.

Add the chilli powder, tomato purée, and salt, then sauté for two minutes.

Stir in the chopped tomatoes and cook for at least 20 minutes until completely broken down. Add a splash of water if needed.

Once cooled, store in a clean jar in the fridge for up to a week or freeze in portions for future use.

This curry base masala keeps well in the fridge and transforms any homemade curry into something restaurant-quality. Once you've made Dishoom onion and tomato masala, you'll wonder how you managed without it.

If the price of fresh mangoes are on offer and you fancy having a go at How to Make Home-Mango Chutney then here is a recipe for you to try.

This onion tomato masala recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

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