The onion masala consists of all the basic spices used for so many curries. It's a flavorful masala made up of onions, tomatoes, garlic, ginger and many spices. I use this masala for most of the curry dishes I make. It significantly reduces the cooking process (great if you're a busy parent) and you dont need to stand in front of the stove stirring to make sure it doesn't burn. This saves me sooo much time and I have to tell you the onion masala is so good that I even use it as a spread on my sandwiches. Yummy for your tummy! You can also use a pressure cooker or the good old way like our mothers did...stove top! You can freeze it up to 3 months or keep it in the fridge for about 2 weeks (make sure its in airtight container).
1/4 cup neutral oil (canola or vegetable oil)
4 tbsp minced garlic
2 tbsp minced ginger
1 green or jalapeno chili minced (optional)
2 cups diced onions
1 tsp ground turmeric
1/2 tsp ground cayenne pepper (optional)
2 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
Pinch of salt (better to have less salt then more...can always adjust later if needed)
1 cup chopped tomato (can use canned..but be careful not to use all of the liquid..may get too watery)
1/4 cup water ( will probably need more if cooking via stove top to deglaze)
Preheat the Instant Pot - Saute on high
When simmering, add garlic, ginger, and green chili.
Saute for 1 to 2 minutes.
Add the onions - saute till the onions are translucent
Add Turmeric, cayenne, cumin, coriander, garam masala and salt. Mix well
Add the chopped tomatoes and water.
Saute for about 2 minutes ( deglaze the pot well).
Lock the lid and cook on high for about 15 minutes. Let the pressure release manually.
Unlock and remove the lid. Give it a good stir.
Let it cool
Use a immersion blender to puree- for consistency
Store in a airtight container and store in the fridge (1-2 weeks) or in the freezer (upto 3 months)