Let’s Talk About This Magical Sauce: Indian Onion Masala
Welcome to the Indian Onion Masala series here on My Heart Beets! I am on a mission to help you simplify Indian cooking and having onion masala on hand is basically essential for those who want to enjoy fresh Indian food on a regular basis, including busy weeknights.
First, read all about how to make my onion masala. Then make the recipes below using the masala!
Goals for this Series:
- To increase confidence in the kitchen – especially for those who aren’t as comfortable with Indian cuisine.
- To prove that it is possible to easily make healthy Indian recipes every day.
- To get you cooking more Indian meals!
After you make the recipes in this series, you should feel confident in knowing how to replace onion/tomatoes in other recipes!
Start with these two posts about Indian Onion Masala:
- How to Make Indian Onion Masala
- How to Store Indian Onion Masala (get these silicone trays – they make it so easy to measure/freeze the masala – each little container is ¼ cup).
Recipes that Call for Indian Onion Masala:
- Pav Bhaji
- Corn Kadai
- Indian Potatoes and Eggplant (Aloo Baingan Masala)
- Aloo Methi (Potatoes with Dried Fenugreek Leaves)
- Masala Pasta
- Indian Vegetable Lasagna
- Potato Pea Curry (Aloo Matar)
- Masala Stuffed Bitter Melon (Karela)
Chicken & Eggs
- Chicken Curry
- Chicken Bhuna Masala
- Spicy Chicken Liver Fry
- Indian Shakshuka
- Green Peas with Eggs (Sukhi Matar Anda Sabzi)
- Royal Egg Korma
Bookmark this page – I will continue to update it as I add more recipes that call for onion masala!
How To Use this Masala in Other Recipes?
This will require some experimentation but as you continue to make dishes, you’ll figure out around how much to use. And chances are the dish will always turn out well even if it’s not perfect. I haven’t tested every recipe on my blog to determine the exact quantity of onion masala but as I do test recipes, I’ll add them to this list.
When you use onion masala, you’ll want to use it in place of onions, garlic, ginger, tomatoes in a recipe. You’ll also need to adjust spices accordingly.
- Keema: use ½ cup onion masala
- Butter Chicken: I’ve tested this with 1 cup and 1 ½ cups and while it makes the dish super easy to make (you just dump and cook everything for 10 minutes then QR), I have found that it is not as good as my original recipe.
Other Simple Ways to Use Indian Onion Masala:
You can also use this masala to give extra oomph (flavor) to pretty much anything you make.
For example: add some masala when making a stir-fry; use it as an Indian tomato sauce on pizza (or add Italian herbs to it!); mix it with pasta; spread it on a sandwich; stir it into your scrambled eggs, etc.
Tell me how you use this masala sauce 🙂