This is my basic homemade brown onion masala. It's thick, rich and has a really robust flavour that can be used to create beautiful fragrant meat dishes. The onions are very slowly cooked down to produce a deep rich golden brown mass into which the tomatoes and spices are added. Once cooked down the masala is a dark brown gloopy mass of aromatics and flavour. This technique of slow cooking is used in North India (originally by the Sindhi community) as a way infusing lots of flavour into thick sauces and as a way of preserving too.



This quantity will produce enough masala for at least eight portions and it's a great way to keep some curry sauce in your freezer for when you get that curry urge.