Onion-tomato masala

Dishoom p. ███

This masala is the foundation of a number of our recipes – masala beans (page 48), mattar paneer (page 106), chole (page 100) and rajma (page 102), for example. It is also an excellent ingredient to keep in your fridge or freezer. Just a couple of tablespoonfuls can provide unparalleled depth, aroma and flavour, the kind that can only be yielded from slow, careful cooking. Before you make this for the first time, read the notes on caramelising onions (page 349) and take care: if you burn the onions, you will need to start again. Do not be tempted to reduce the quantity of oil, as it is necessary for the proper caramelisation of the onions. The oil is also useful for storing the masala in the fridge, as it forms an airtight barrier on the surface. This can be skimmed off when you come to use the masala. You could discard the oil at that point, or keep it to make something else – first-class fried eggs, for example. This onion-tomato masala will keep for about a week in the fridge, and for several months in the freezer.