ONION-TOMATO MASALA

• portioner: MAKES ABOUT 450g

Ingredienser

300ml vegetable oil

1.2kg Spanish white onions, finely and evenly diced

35g garlic paste (page 353)

30g ginger paste (page 353)

1¾ tsp deggi mirch chilli powder

30g tomato purée

2 tsp fine sea salt

600g chopped tomatoes (flavoursome ripe fresh, or good-quality tinned)

Vejledning

1. Warm a deep, heavy-based frying pan over a medium-

high heat. Add the oil, let it warm for a few seconds, and then add the onions. They should simmer quite rapidly in the oil, without sizzling too much; don't allow them to burn. As the onions begin to cook, they will release some water, which will quickly evaporate due to the heat of the oil.

2. Let the onions caramelise to a deep brown colour, stirring very frequently and almost constantly. Add a splash of water, if needed, to prevent them burning. The onions are ready when they are soft in texture and deep brown in colour, with no hints of burn or bitterness. This should take around 25-30 minutes.

3. Add the garlic and ginger pastes and sauté until light golden brown, stirring almost constantly.

4. Add the chilli powder, tomato purée and salt, and sauté for 2 minutes.

5. Add the chopped tomatoes, stir well and cook for about 20 minutes, stirring very regularly. The tomatoes need to completely break down and caramelise a little in the oil; if the pan starts to dry up before this happens, add 1-2 tbsp water, and carry on cooking.

6. Transfer any masala that you're not using straight away into a clean jar, cover and allow to cool, then store in the fridge and use within a week. (Or freeze in useful quantities once cool.)