spice blend
Onion tomato masala
Pyaz Tamatar Masala
3 g1 teaspoon
9 g1 tablespoon
Dry masala blend ~3 g/tsp; spoon measure.
Instead of Onion tomato masala
Onion pasteMix 65 g onion paste with 35 g tomato purée for every 100 g masala; cook down until thick and add a pinch of garam masala.
Fried onion pasteUse 60 g fried onion paste with 40 g tomato purée per 100 g; gives a richer, sweeter base, so reduce added sugar.
Boiled onion pasteUse 65 g boiled onion paste with 35 g tomato purée per 100 g; milder and wetter, so fry until the oil separates.
