Instant Pot Indian Onion Tomato Masala

3 standard portions

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Ingredients

• 4 tablespoons oil (60 ml, use oil of choice, I used avocado oil)
• 4 medium yellow onion (500 grams, diced)
• 10 large garlic cloves (22 grams, chopped)
• 2 inch ginger (22 grams, chopped)
• 2 green chilies (chopped)
• 5 medium tomatoes (600 grams, chopped)
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (or adjust to taste)
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 1-2 tablespoons water (as needed)

Method

1. Press the saute button on your Instant Pot, then press the adjust button to set saute to "more". Once it displays hot, add the oil to the pot and then add the diced onion.
2. Saute the onions, stirring often. After around 13 minutes, the onions will turn nice golden brown in color. You want the onions to reach this color.
3. Then add the garlic, ginger and green chilies and cook for 2 minutes.
4. Add the chopped tomatoes, stir and cook for 2 more minutes.
5. Then add the spices - coriander powder, cumin powder, garam masala, red chili powder and turmeric. Also add salt and mix everything.
6. Add 1-2 tablespoons water to de-glaze the pot, scraping the bottom, there shouldn't be any burnt bits. Remember to not add much water here as tomatoes will also release lot of water when pressure cooked. 1 or 2 tablespoons should be good and we only need it to de-glaze the pot.
7. Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 10 minutes. Let the pressure release naturally.
8. Open the pot once the pin comes down. If the masala looks too watery, press the saute button again and then then use the adjust button to set saute to "more". Saute (on more) for 3 to 4 minutes to get rid of excess water. I did saute for 3 minutes.
9. Unplug the pot and let the masala cool down a bit and transfer to a blender. You may also use your immersion blender.Grind the masala to a smooth paste using your blender.
10. Let the onion tomato masala cool completely and then freeze in individual portions. I used large ice cube trays (see post for reference & link to the ones I use) to freeze the masala which holds around 1/4 cup masala in each compartment.
11. Use the masala as needed for your curries, sabzis, dal, stews etc. You may thaw the masala before using. I mostly use it frozen, directly from the freezer.