Make this easy, zero-oil masala paste in under 30 minutes! A versatile curry base you can store ahead and use in multiple recipes. Healthy, simple, and time-saving. Absolutely lifesaver cooking hack that gets your work done quickly and smoothly.
👉 Make & store ahead!
This paste is your shortcut to a homemade curry base, a game-changing cooking hack that makes flavorful meals come together effortlessly!
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⭐ Why you’ll love this curry base
If you’re short on time but still crave curries, this easy masala paste recipe is for you. It’s:
- Zero-oil - Light, healthy, and heart-friendly.
- Allergen-free - Vegan and gluten-free.
- Time-saving - Make once, store for weeks.
- Stress-free - Makes cooking food stress-free and easy.
- Versatile - Perfect base for lentils, vegetables, biryani, pasta and meats.
- Budget-friendly - Made with simple everyday spices.
❓What is masala paste
The masala paste is a concentrated blend of onions, tomatoes, ginger, garlic, and aromatic spices. It serves as a versatile base for preparing curries or dry vegetable dishes.
This paste is a true time-saver, perfect for days when you’re short on time or simply don’t feel like chopping onions and tomatoes. Since curry paste is an essential foundation in Indian cooking, I prefer making it in large batches and storing it for later use. Honestly, I can’t imagine my kitchen without this paste! It has made cooking so much easier, and I use it almost every day to whip up meals in just a few minutes.
📋Ingredients for masala paste
The ingredients required for making this Indian curry base are:
Onions: In Indian cuisines, onions play a crucial part in the curry base. Onions give body to the curry base. It makes the curry thick and delicious. Moreover, onions have antioxidants and anti-inflammatory properties linked to several benefits.
Some people with IBS cannot tolerate onions as they contain FODMAPs, which lead to unpleasant digestive symptoms. For low FODMAP recipes, feel free to check my low FODMAP recipes.
Garlic - A well-known culinary spice used in various forms, from fresh, paste, and powder forms. It is extensively used in Indian cooking owing to its distinctive flavor and aroma, which it imparts to the curry base.
If you love garlicky flavors, you can also try making this with my homemade garlic chutney
Tomatoes - After onions, tomatoes are the next most important part of a curry base. It is used mainly fresh with skin and seeds. It is a perfect souring agent that imparts color and sourness to the curry base. The tangy taste of tomatoes uplifts the bland starches we consume. Try this tomato-onion chutney if you're truly passionate about ripe, juicy red tomatoes.
Ginger - It can be used in fresh, dried, or powdered form. It has a spicy and pungent flavor. Ginger is rich in gingerol, a compound that possesses anti-inflammatory and antioxidant properties.
See the recipe card for quantities.
👩🍳How to make masala paste?
Watch the video to learn how to make a paste with onions, tomatoes, ginger, and garlic! Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!!
Peel the onions, garlic, and ginger, then rinse them thoroughly. Roughly chop the ingredients and blend them into a smooth paste using a blender.
Transfer the paste to a pressure cooker, add salt, pepper, turmeric, and garam masala, and stir well. Cook for 2–3 whistles, then allow the steam to release naturally before opening.
Open the lid, then partially cover the cooker and cook on high heat for 7–8 minutes without stirring. This allows the masala paste to stabilize as the excess water evaporates, reducing splattering.
Once the paste has settled, uncover it and continue cooking on high heat, stirring occasionally to prevent it from sticking to the bottom. Cook until the masala paste becomes thick and dry.
Let the zero-oil curry base cool down, then pop it into an airtight container. Keep it in the fridge and grab it whenever you need a quick flavor boost. Hurray! Your delicious masala paste is ready, no oil required, just pure, concentrated flavor.
🧐How to use this Indian curry base?
For making dry vegetables:
Add 1–2 tablespoons of this curry base (masala paste) to the vegetables when they are about 80% cooked. Mix well so that all the vegetables are evenly coated. Cover and cook, stirring occasionally, until the vegetables are fully done.
For making curry/gravy:
For pressure cooking: Start by sautéing the masala base in a little oil for 2–3 minutes to release its aroma. Add the lentils or vegetables and mix well in the flavorful base. Pour in enough water to reach your desired consistency, then cook until everything is tender and perfectly done. Perfect for cooking beans, lentils, and vegetables!
For stove-top cooking: Partially cook the vegetables or meat in oil first, then sauté them with the masala base. Adjust the water as needed to achieve your preferred consistency, and cook until everything is cooked through. Perfect for meat, biryanis, and vegetables!
❄️Storage
Make it in a large batch, and use it whenever you plan to cook. Store it in a fridge. It stays fresh for more than 2 -3 weeks if stored properly.
ℹ️FAQs
Yes! Freeze in small portions. Thaw and use as needed.
Yes, just cook the mixture longer and mash with a potato masher for a chunky texture.
📝Tips
- No extra water needed as the onions and tomatoes already release plenty of moisture.
- Cook it dry; a wetter paste won’t keep as long.
- Stir occasionally while cooking to prevent it from sticking to the bottom.
- Store the paste once it has completely cooled.
- Keep it refrigerated or freeze it.
- Always use a dry spoon when scooping out the required amount.
- Cook a large batch to save time for your next recipes.
More Spice Blends
More easy homemade spice blends to explore:
If you try this easy masala paste Indian recipe, share your views/picture on Instagram with the hashtag #tipsnrecipes. Check all my Indian recipes for more flavors from India
🧾Recipe
Easy Zero-Oil Masala Paste
↑ Click stars to rate now!
Equipment
- Blender/ Food processor
- Pressure cooker
Ingredients
- 12 Onions
- 10 Garlic
- 6 Tomatoes
- 1 Ginger
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 tablespoon Garam masala
- 1 tablespoon Turmeric
Instructions
Preparation
- Roughly chop onions, garlic, tomatoes, and ginger. Blend to a paste using a blender.
Cook Masala
- Pour this blended masala paste into the pressure cooker. Stir in salt, pepper, turmeric, and garam masala.
- Close the lid and cook until the pressure cooker whistles three times. Once the steam has released, partially cover the cooker and cook on high heat for 7–8 minutes to allow the masala to settle.
- When the masala paste settles down, uncover it. Keep it on high heat and cook until the water is evaporated.
- Cool completely before storing it. Use this zero-oil masala paste for making any dish you like!
Video
Notes
- No extra water needed as the onions and tomatoes already release plenty of moisture.
- Cook it dry; a wetter paste won’t keep as long.
- Stir occasionally while cooking to prevent it from sticking to the bottom.
- Store the paste once it has completely cooled.
- Keep it refrigerated or freeze it.
- Always use a dry spoon when scooping out the required amount.
- Cook a large batch to save time for your next recipes.
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Nutrition
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