Instant Pot Indian Onion Tomato Masala

Ingredients

Measuring cup used 1 cup = 250ml

• ½ cup oil
• 4 large yellow onions diced (about 2 pounds)
• 2 green chilies
• 10-12 cloves garlic
• 2 inch ginger
• 5 large roma tomatoes (about 3 cups) or 2 (14.5 oz) can of diced tomatoes
• ¼ cup water as needed

Spices (adjust to taste):

• 1 teaspoon turmeric powder
• 1 tablespoons red chili powder
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• salt to taste

Steps

Instant Pot Method:

1. Select SAUTE on the Instant Pot and add oil. Once hot, put in the diced onions and sauté for about 15-20 minutes until lightly golden brown, stirring at regular intervals.
2. Add green chilies, ginger and garlic. Saute another 4-5 minutes, stirring frequently.
3. Stir in diced tomatoes and spices well. Cook another 3-4 minutes or until the tomatoes are just soft. Deglaze with ¼ cup water, removing stuck bits from the pot base to avoid a BURN alert.
4. Close the lid and select MANUAL/PRESSURE COOK at High Pressure for 5 minutes.
5. At the beep, allow a NATURAL PRESSURE RELEASE (NPR).
6. Use an immersion blender to blend the onion masala smooth or slightly chunky, as preferred. Alternatively, once somewhat cooled, puree in batches in a blender. The sauce thickens a little more as it cools.
7. Cool the masala completely, then transfer to an airtight container and refrigerate, or freeze in silicon molds.

Stovetop Pressure Cooker Method:

1. For the stovetop pressure-cooker method, follow the recipe above and pressure-cook for 2 whistles. Lower the flame and cook another 5 minutes, then switch off the gas. After pressure releases naturally, use an immersion blender to blend smooth or slightly chunky, as preferred.

Stovetop Pot Method:

1. For the stovetop pot method, follow the recipe through step 3 in a heavy-bottomed pot over medium-high heat. Cover and cook for 15-20 minutes, stirring at regular intervals until thickened, then use an immersion blender to blend smooth or slightly chunky, as preferred.