What is the correct onion to tomato ratio for North Indian masala sauce?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried in oil and then tomatoes and spices are added and cooked down until the oil separates out.
Best Answer
I am not intimately familiar with the recipe but according to the recipes I have researched the ratio seems to run the gamut from 2-1 tomatoes to onions all the way to 1-1 tomatoes to onions. I would recommend starting at the 2-1 ration and adjusting according to taste.
Here are the recipes I reviewed:
http://www.food.com/recipe/onion-tomato-masala-194144
http://www.spiderkerala.com/kerala/recipes/ViewRecipe.aspx?RecipeId=162
http://nsushma.blogspot.com/2009/09/tomato-masala.html
I hope that helps! Ideally someone with more experience with this dish can eventually write a more comprehensive answer.
Pictures about "What is the correct onion to tomato ratio for North Indian masala sauce?"
What is the ratio of tomato and onion?
2:1 ratio is opted in cases where we would like to have a sweet taste of the tomato, in other cases we go for 1:1. Often for spicy dishes 2:1 is preferred. I would recommend to start from 1:1, and bring down the ratio depending upon whether you love the taste of tomato.Should I blend onions for Curry?
Onion puree is one of the common ingredients required in preparing gravy for most of the Indian style paneer curries and making it at home is super easy! \u2013 blanch onions and then crush them using blender or mixer into puree.Which onions are best for Indian cooking?
Red onions are almost a staple in South East Asian countries like India, Pakistan and Bangladesh. These are regularly used in preparing the traditional curries. White onions, on the other hand, are always an essential in most French delicacies - the French Onion soup is one such dish.How do you stop tomato taste in Indian curry?
To reduce tomato flavor in curry, use a quality curry sauce recipe that uses more onion, garlic, and ginger than tomato to add depth of flavor. Tomatoes also need to be cooked over a long period (45 minutes+) to mellow and reduce their acidic taste.Onion Tomato masala \u0026 Dal Tadka | एक मसाले से बनाएँ कई डिश | shortcut Basic Gravy | Chef Ranveer
More answers regarding what is the correct onion to tomato ratio for North Indian masala sauce?
Answer 2
I have a coworker from North India whose wife is a fantastic cook. I asked him and he asked her.
Her response was basically "it depends".
Her recipes are commonly 1:1 ratios. I commented that this was a lot of onion and my coworker said that's fine because he's the one that chops it.
Some recipes have even more onion and the onion is pureed. Others have a little more tomato.
She recommended starting with a 1:1 ratio by volume unless there is a specific type of masala recipe that requires a different ratio.
Answer 3
The ratio basically depends upon ones taste and the dish in particular. 2:1 ratio is opted in cases where we would like to have a sweet taste of the tomato, in other cases we go for 1:1.
Often for spicy dishes 2:1 is preferred.
I would recommend to start from 1:1, and bring down the ratio depending upon whether you love the taste of tomato.
I basically stick to 2:1, as I am not a tomato fan.. B-)
Answer 4
Ratio should be 1 onion and 2 tomatoes.reason is onion is naturally sweet in taste and when u caramelised it it's become more sweet so adding double quantity of tomato help to balance the sweet in ur gravy.
Answer 5
An important factor is the type of tomatoes, and more specifically, how watery they are.
For example, roma tomatoes tend to be more fleshy, so I rarely go above 1:1 with those, while hothouse tomatoes can be very watery, so I may even go up to 3:1.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Edward Eyer, Pablo Macedo, Pablo Macedo, Dayvison de Oliveira Silva