Basic Tomato Onion Masala Sauce for Quick Curries
A basic Tomato Onion Sauce that you can store and use to make quick and flavorful curries, like Methi Malai Paneer Tofu, Chana Masala, Palak Aloo or Palak Paneer. Recipe includes Instant Pot, pressure cooker and stovetop cooking options
Servings: 6 to 10 uses
- 1 ½ pounds (about seven or eight medium) red onions (very finely diced)
- 1 ½ pounds (about eight) ripe tomatoes (very finely diced)
- ¼ cup ginger garlic paste
- ¼ cup coriander powder
- 2 tsp cumin powder
- 2 tbsp paprika (optional but adds nice color)
- 2 tsp cayenne
- 1 tbsp vegetable oil
Add the oil in the Instant Pot set to low saute function. Add the onions and ginger garlic paste and saute for a few minutes until the onions start to soften. Add the remaining ingredients and give it all a good stir.
Put the lid on the Instant Pot and set to pressure cook for 10 minutes. You don't need to add any water-- the moisture in the tomatoes will be enough.
If you are cooking this in a pressure cooker that goes on a stovetop, follow instructions above and then let the tomatoes and onions cook for six "whistles" or for 10 minutes after maximum pressure has been reached (set heat to medium-low at this point).
If making this on a stovetop, again follow steps one and two, and then cover and cook over medium-low, stirring every 10 minutes or so, for 30-45 minutes until the sauce has darkened and is very thick.
You can store the sauce in mason jars or any containers with airtight lids for up to a week in the refrigerator, or for several months in the freezer.
Serving: 1recipe | Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Potassium: 552mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2319IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 2mg