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.
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:
I hope that helps! Ideally someone with more experience with this dish can eventually write a more comprehensive answer.
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.
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-)