Onion Tomato Masala Recipes

INDIAN ONION MASALA (INSTANT POT)

Steps:

• Press the sauté button on the Instant Pot, adjust the heat to the highest setting, then add the oil to the pot. Wait for the oil to get hot, then add the onions.
• Cook the onions for 15-20 minutes, stirring occasionally, until browned (keep the stirring to a minimum in the beginning to brown the onions faster. As the onions brown, stir more frequently).
• Add the garlic and ginger and stir-fry for 1-2 minutes.
• Add the tomatoes and cook for another 3-5 minutes or until the tomatoes cook down a bit. Stir the bottom of the pot to scrape off any brown bits. Add the water and mix well.
• Add the spices, give everything a good stir, then secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure.
• Blend the masala using a blender or an immersion blender (it can be smooth or slightly chunky - up to you!). The sauce will continue to thicken a bit as it cools.
• Once the masala is cool, I store it using this silicone mold which holds ¼ cup of onion masala per mold. Then go check out all of my onion masala recipes!

INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)

Steps:

• Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
• Add oil, then diced onions and stir them.
• Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
• Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
• Add the spices. Then add tomatoes and stir well.
• Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
• Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
• When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
• You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
• This recipe makes about 6 cups of curry sauce.
• Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
• Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
• The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

ONION-TOMATO MASALA

Steps:

• Heat oil in a pan.
• Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
• Add garlic paste and ginger paste and continue sautéing.
• Add turmeric powder and mix.
• Add tomatoes and stir.
• Add fresh tomato puree and salt.
• Mix and add red chilli powder, coriander powder, garam masala powder and sauté till oil begins to separate.
• Use or cool and store frozen.

BHINDI MASALA (OKRA WITH RED ONION AND TOMATO)

Steps:

• In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
• Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
• Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
• Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.