A delicious onion masala, which has been refined to provide a delicious base to many traditional Indian curries.
Instant Pot Onion Masala
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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.