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Instant Pot Onion Tomato Masala (Basic Indian Curry Paste)
This instant pot onion tomato masala is a great make ahead and freeze idea that will save you a lot of time in the kitchen.
Course
Basics
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
9
cups
Calories
80
kcal
Author
Kanan
Ingredients
▢
¾
cup
Oil
▢
3
lbs
Red onion
▢
4
tablespoons
Salt
▢
2.5
oz
Ginger
▢
2 oz or 25
cloves
Garlic
▢
5
Green chilies
▢
4
lbs
Tomatoes
▢
1 ½
tablespoons
Turmeric powder
▢
⅓ to ½
cup
Red chili powder
▢
½
cup
Coriander powder
Instructions
Roughly chop the onions and soak in warm water for 15-20 minutes.
Pulse them in food processor to make it finely chopped. Do it in batches.
Turn on the saute mode in IP and add oil. Once hot add onions and salt.
Mix and let it cook till mixture gets light brown color, do stir occasionally. This process takes 30-40 minutes.
Meantime, prep ginger, green chili and garlic. Take them into food processor and pulse to make it minced mixture. Keep it aside.
In the same food processor jar, make chunky puree of tomatoes.
Once onions are ready, add ginger, garlic green chili mixture and cook for 3-4 minutes.
Add tomatoes, turmeric powder, red chili powder and coriander powder. Mix very well.
Close the IP with lid and cook on manual (high pressure) for 10 minutes. Let NPR and then open.
Remove half of the chunky masala and using hand blender make smooth puree of rest of the masala.
Freeze ¼ cup portion into silicone cupcake liners till frozen. Then remove and store in ziploc bag in the freezer.
Label the bags with ‘chunky’ and ‘smooth’ onion tomato masala with date.
Use as needed in the recipe.
Nutrition
Serving:
0.25
cup
|
Calories:
80
kcal
|
Carbohydrates:
8.6
g
|
Protein:
1.4
g
|
Fat:
5.1
g
|
Saturated Fat:
0.7
g
|
Cholesterol:
0
mg
|
Sodium:
798
mg
|
Potassium:
251
mg
|
Fiber:
2.4
g
|
Sugar:
3.2
g
*Nutrition information is a rough estimate for 1 serving
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