Smoky Tomato Onion Masālā

Name: Smoky Tomato Onion Masālā
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 2 Cups (500 g)
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; ½ teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon ground red chili, or to taste; One 14.5-ounce (410 g) can crushed tomatoes (fire-roasted, if possible); 1 yellow onion, diced (about 2 cups/300 g); ½ teaspoon salt, plus more to taste; 1 bay leaf; 1 black cardamom pod, optional but recommended; 1 teaspoon garam masālā; 1 teaspoon ground coriander; 8 garlic cloves, minced (about 2 tablespoons); 1 tablespoon minced ginger; 2 teaspoons olive oil

Preparation info

Makes
2 Cups

Difficulty
Easy
Ready in
55 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

This variation on the Tomato Onion Masālā gets its smokiness and additional depth of flavor from black cardamom, fire-roasted tomatoes, and smoked paprika. I use this masālā as the basis for Rājmā.

Ingredients

2 teaspoons olive oil
1 bay leaf
1 black cardamom pod, optional but recommended

Asia
India
Spice Mix
Gluten-free
Vegan

Method

Heat the oil in a wide pan or braising pan over medium heat. Add the bay leaf, cardamom (if using), onion, and salt, and cook, stirring occasionally, until onion is softened and starting to brown, about 15 minutes.
Lower the heat to medium-low, add the garlic and ginger, and continue to stir until fragrant, 3 to 5 minutes.
Add the garam masālā, cori