Instant Pot Boiled Onion Tomato Masala For Indian Curries

5 from 4 votes

Instant Pot Boiled Onion Tomato Masala For Indian Curries

Simplify your dinner routine with this easy-to-make boiled Onion Tomato Masala Recipe. This versatile, all-purpose masala/sauce forms the base to a variety of delicious north-Indian dishes: ranging from curries to dals. As a bonus, it's vegan, gluten-free, and freezer-friendly!

Prep: 10

Cook: 20

Total: 30

Course: How To's

Cuisine: Indian

Servings: CUPS

Calories: 24kcal

Author: Ruchi

Ingredients

WILL YIELD 3 CUPS OF COOKED MASALA

2 tablespoons Oil
2 - Whole Black Cardamom
1 - Bay Leaf
3 medium White Onions, rinsed and sliced
8-10 cloves of Garlic peeled and rinsed
2 inch Ginger peeled, rinsed and roughly chopped
2 large Tomatoes rinsed and chopped
¼ cup Water

US Customary - Metric

Instructions

Press the saute button on the instant pot. Once it displays hot, add oil, whole black cardamom, and bay leaf to it. Saute for 30 seconds. These whole spices add a depth of flavor to this masala. (Step by step pics above in the main post)
Stir in the sliced onions along with ginger and garlic.
Add the chopped tomatoes. Pour in the water and mix to combine.
Close the lid and seal the pot. Cancel the ‘Saute‘ mode and press the ‘Manual or Pressure Cook‘ button. Cook on HIGH PRESSURE for 10 minutes. Make sure that the pressure release valve is in place, and is set to the Sealing position.
After the Instant Pot beeps, allow the steam to release naturally (NPR). After the pin drops, carefully open the lid.
Remove the whole spices: black cardamom, and bay leaf from the insert. With an immersion blender, blend the cooked ingredients until smooth.
Press the saute button on the Instant Pot and simmer the pureed masala for 10-15 minutes or until the oil separates. Keep stirring occasionally. (Step by step pics above in the main post)
Let the onion tomato masala cool completely. Transfer it to a canned jar or airtight container and refrigerate. Stays well for up to two weeks in the refrigerator.
Use the masala as directed in your recipes.

Video

Notes

Can I double this recipe?

Of course, you can. Double up on the ingredients and make a big batch of this masala/sauce. Allow it to cool and store in the refrigerator or freeze.

Can I freeze this masala?

Yes, it freezes beautifully. You can make an extra batch and save it for later. In the freezer, it stays well for six weeks. To freeze, I measure a ½ cup of masala and store in silicone cups. Once frozen, I pop the cubes out and transfer the frozen cubes to a Ziploc Freezer Bag and store until use. You can either use an ice cube tray or silicone molds to freeze portion-sized masala.

When ready to cook, thaw the masala cube and toss it along with your ingredients, and dinner will be prepared and onto the table in less than 30 minutes (depends on the ingredient).

Hosting a dinner party?

Whether you are hosting a party for 10 or 100, this masala comes in real handy. Prepare a few days in advance and store. Combine with your curries or meat recipes and cook until tender.

Can I cook this masala on a cooktop?

Absolutely! Chop all the ingredients and transfer it to a pressure cooker. Seal the lip and pressure cooker for two whistles. Turn off the heat and let the pressure release naturally. Blend the ingredients with an immersion blender until smooth. Cook the masala on the cooktop until the oil starts to separate. Here is the recipe to how to make Onion tomato masala on cooktop the authentic way - How to make Onion Tomato Masala?

Nutrition