The problem with the onions masala is already dealt with when making some thing in the cooker.
For food like chicken karahi with tomatoes, no cooker is used and no browning of onions so how does the karahi get a paste or thicker consistency masala? With tomatoes not still solid form…
Re: My masala always turns out to be Kharra masala!!
Daffy, normally two ways of achieving that :
1- Use a blender but dont blend the onion finely , just give it one or two quick rounds so the onion remains coarse .. then bhoon it and add chicken to it when the onions soften up a bit ..
2- if you dont wanna use a blender then thinly slice or chop the onions and start bhoono them .. dont brown them too much, just until they turn translucent, after that splash a bit of water and cover the pot .. when they soften up you can break them with your stir spoon, by pressing lightly on the mixture until it looks blended ..
with the tomatoes, the bestest way to deal with tomatoes is to cut them into half and pop them into the blender, like onions dont make a fine paste of them, just a quick run so they remain coarse yet broken.. then use the stir spoon to muddle them fully into the masala … This is when you dont want the tomatoes to be khara ..
my friend peels the tomatoes first and then chops and adds them directly into the karahi , that serves well too .. but i personally dont enjoy khara masala karahi so I blend the onions and the tomatoes coarsely ..