You sure can try concentrating the tomato pulp; it will deepen the color and taste.
The tomatoes used in this recipe were very pulpy with a rich, deep red color, which is what you see in the picture (blended into tomato purée). I hope that helps!

Thanks for replying Ruchi
I am consuming the masala. No issues, the Color must have been from garlic because I used white onions.

Explaining my follow up question again. Until I supplemented the masala with tomato paste the colour was very whitish with blue tint (garlic). Your recipe calls for 2 cups of Tomato purée, I had two cups of tomato paste by running through the blender. Your picture of tomato purée in instructions is much rich red in colour and so is your end product. I brought my end product to have the colour as yours only after I supplemented with two cans of tomato paste. So my question is that do we need to make tomato purée at home by concentrating the tomato pulp.

Hello Rajeev,

Thanks for trying the recipe. I am assuming you added garlic to the recipe. This color change happened because the dye in garlic, on exposure to the acid ( tomatoes), promoted the blue-green in the masala. While this chemical reaction/change in color may appear alarming, I assure you it is safe to eat ( unless the smell suggests otherwise).

Another reason is if you used red onions. The reaction between sulfuric compounds in onion/garlic and acidic ingredients like tomatoes will promote the blue tinge hue in the masala. It’s absolutely ok to consume this masala, and your addition of store-bought tomatoes masked the color change and made it look appealing to the eyes. I hope this helps.

You have asked for home made tomato purée, does the recipe require making a concentrated paste at home?

Thanks
Rajeev

Feel free to add cilantro stems to the masala. They will make the masala more flavorful.