A delicious onion masala, which has been refined to provide a delicious base to many traditional Indian curries.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
cups
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Ingredients
- 1/4 cup Ghee
- 4 tbsp Garlic Ghee
- 2 tbsp ginger minced
- 1 jalapeño minced
- 2 cups onion(s) diced
- 1 tsp turmeric ground
- 1/2 tsp cayenne ground
- 2 tsp cumin ground
- 1 tsp coriander ground
- 2 tsp garam masala
- 2 tsp Himalayan pink salt
- 1 cup tomato chopped
- 1/4 cup filtered water
Ingredients
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Rate this recipe!
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Instructions
- Select sauté on instant pot, set for high heat. When heated, add ghee.
- When the ghee is hot, add the jalapeño, ginger, and garlic and cook for about 2 minutes until aromatic.
- Stir in onions gradually while mixing. Saute for 7-8 minutes, while continuing to stir occasionally. The onions should be done when they come to a slightly crispy and golden look.
- Mix in the cumin, cayenne, coriander, turmeric, garam masala, and salt.
- You can now add the water, and chopped tomatoes. After you add them, scrape the pot well to de-glaze and displace the brown bits that have formed. Then lock the lid on.
- Manually adjust the pressure to high, and cook for 15 minutes. After 15 minutes, turn off and let it release the pressure over time.
- After pressure is released. Open and start to stir. The mix will thicken as it cools.
- After cooling, its best to store in an airtight container in the fridge up to 1 week. Or long term in a freezer for 3-4 months.
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