PUNJABI ONION TOMATO MASALA FOR GRAVY

Method

• 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.