Onion-Tomato Masala

🥘 Ingredients

• yellow onions 2 lb
• ghee ½ cup
• neutral oil ¼ cup
• ginger-garlic paste 3 Tbs
• green chiles 2
• ground coriander 1 Tbs
• ground cumin 2 tsp
• ground turmeric 1 tsp
• Kashmiri chile powder 1 Tbs
• crushed tomatoes 28 oz
• kosher salt 1 Tbs

1. 1

   Fry yellow onions in ghee and neutral oil in a wide heavy pot 25 min , stirring often, until they collapse to a third and go chestnut.
2. 2

   Fry ginger-garlic paste and green chiles into @&( timer 2 min , until the raw smell lifts and the paste stops spitting.
3. 3

   Bloom ground coriander , ground cumin , ground turmeric and Kashmiri chile powder in @&( timer off the heat 30 sec — the pot is hot enough, and ground spice in a pot on the flame is burnt spice.
4. 4

   Simmer @&( timer with crushed tomatoes and kosher salt 30 min , until it has gone dark and jammy and a spoon drawn through it leaves a channel with clear orange fat standing at the edges.
5. 5

   A cup and a half is one curry for four. It keeps a week in the fridge and freezes in a tray of cubes.