Frozen Onion Masala Cubes

Freezing this curry masala base made of onions, tomatoes, green chilies, spices and oil is an ultimate cooking hack! This curry base can be preserved up to several weeks in the freezer and can be used in all sorts of Indian curries and other savory dishes. It also helps to cut down on the extra oil in the cooking process.


Make these masala cubes and ginger garlic cubes ahead in bulk, to save time cutting and chopping in the kitchen, and these FROZEN MASALA CUBES make all Indian recipes simple and easy.


Just throw few cubes into a pan and once they melt(thaw the cubes to speed up the process), add clean cut meat, seafood or veggies and cook as usual. You can also use these in Instant Pot cooking.


For rich and thick gravies add 5-6 masala cubes and 1-2 ginger garlic cubes and no extra oil, unless you need more.
For small quantity curries, 1 ginger garlic cube and up to 3 masala cubes will do great.

Once the masala cubes are frozen, you can store in zip lock bags in the freezer, to save space or to re-use the ice cube trays. I have used silicone ice cube trays which makes it easier to pop out when you need one but you can use any kind of mold or trays.

Check my Coconut Chicken Curry recipe made using these masala cubes.


Yield: 15-20 cubes

Cooking time:15 minutes

  1. Big Onion chopped- 2
  2. Tomato chopped- 2
  3. Mustard seeds(optional)- 2 tsp.
  4. Cumin seeds-1 tsp
  5. Kashmiri Red Chilly powder/ Paprika- 1 tbsp.
  6. Salt- 2 tsp
  7. Black Pepper powder- 1 tsp
  8. Turmeric powder- 1 tsp
  9. Coriander powder- 2 tsp.
  10. Garam Masala(Indian All spice)- 2 tsp
  11. Curry leaves- 2 sprigs
  12. Coconut oil/ Extra Virgin Olive oil-3-4 tbsp


  • Chop the onion and tomatoes separetely using a chopper or food processor.
  • In a large pan/ skillet, heat some oil.
  • On medium heat, add mustard seeds, cumin seeds and curry leaves in to the hot oil. Once the seeds start to splutter, add the chopped onions, salt and turmeric. Sauté for about 5 minutes until the onions are soft and transparent.
  • Once the onions are done, add the chopped tomatoes and cook for another 3 minutes.
  • Add rest of the spices and cook until oil separates from the masala.
  • Transfer the pan from heat and let it cool for about half an hour.
  • Once cooled, spoon the masala mixture into the molds/ ice cube trays and freeze until they are set or overnight.
  • Demold the masala cubes and thaw for 5 minutes before cooking.

5 Comments Add yours

  1. Praneetha Srikanth says:

    Loved the idea.. It will definitely reduce half of the time while doing indian curries.. Nice blog ♥️

    Liked by 2 people

    1. Jia Ann says:

      Thank you Praneetha…Yes indeed! it has saved me a lot of time n energy😁👍


  2. dpranita583 says:

    From which country u are ? Too much talent you have .

    Liked by 1 person

    1. Jia Ann says:

      😂 India. Thanku Pranita

      Liked by 1 person

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