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You can make this masala on stove top as well as microwave.


Onions chopped finely in a food processor
: 500 gms
Slightly heaped ginger garlic paste
: 1 tsp
: 1 tbsp
Cumin seeds
: 1/2 tsp
Tomatoes chopped coarsely in a food processor
: 6
Chilli powder
: 1 tsp
Coriander powder
: 1 tsp
Turmeric powder
: 1/2 tsp

Punjabi Onion Tomato Masala For Gravy


  • Take a large microwave bowl.
  • Put the chopped onions and 1 Tbsp oil and cuminseeds.
  • Microwave on HIGH for 3 minutes.
  • Then microwave on 600W for 10 minutes.Stir and again keep for another 10 minutes.
  • Still cooking at 600 w reduce the time intervals now to 5 minutes and then to to 3 minutes. Stirring in between .
  • During the last stage be careful the onions might burn. Stop when onions are golden in colour.
  • The total time required would be around 35 minutes at 600w. If you cook at HIGH the time required will definitely reduce.
  • Someone guided me not to do prolong cooking at HIGH, so I cook at 600W.
  • Now add the ginger garlic paste and mix. Micro again at 600W for 10 seconds.
  • Add the tomato puree , chilli powder,and turmeric powder to the masala. Mix well.
  • Now Micro at HIGH for 3 minutes.
  • Reduce to 600 W and micro for 7 minutes. Stir and micro again for 5 more minutes.
  • Now reduce the time intervals to 3 minutes.
  • Micro till the whole masala is deep maroon red and not pulpy. It should be dry paste and can form a lump. Most of the water is eliminated.
  • So this can safely be kept in the fridge for 8 days.
  • These ingredients should make approx.1 cup of masala.