This Instant Pot Bhuna Masala recipe is a flavorful base for many Indian dishes. It’s perfect for making curries and can be stored for future use.
Ingredients:
* Produce:
* 3 medium onions, finely chopped
* 10-12 garlic cloves, minced
* 2-3 inch ginger, minced
* 7-8 tomatoes, finely chopped
* 5-6 green chilies, slit or chopped
* Oils and Spices:
* 1/2 cup oil
* 3 tbsp jeera (cumin seeds)
* 1 tsp hing (asafoetida)
* Whole spices (e.g., 2-3 bay leaves, 5-6 cloves, 2-3 cinnamon sticks, 4-5 green cardamom pods, 1-2 black cardamom pods)
* 1/2 cup cashews
* Dry Spice Mix:
* 1/4 cup cumin-coriander powder
* 1 tsp turmeric powder
* 2 tbsp Kashmiri red chili powder
* 2 tbsp red chili powder
* 2 tbsp garam masala
Instructions:
* Finely chop the onions, garlic, ginger, tomatoes, and green chilies.
* Prepare the whole spices and dry spice mix, and keep them ready.
* Turn on the Instant Pot and set it to ‘Sauté’ mode.
* Add the oil and let it heat up.
* Once the oil is hot, add the cumin seeds and let them splutter.
* Add the hing and whole spices. Sauté for a minute until fragrant.
* Add the chopped onions and sauté until they turn golden brown. Add the minced garlic, green chili and ginger, and sauté for another 1-2 minutes.
* Add the chopped tomatoes and cook until they become soft and mushy.
* Add the dry spice mix & Mix well
* Add a little water (about 1/4 to 1/2 cup) to prevent burning and ensure there is enough liquid for pressure cooking.
* Close the lid of the Instant Pot and set the valve to the sealing position.
* Pressure cook on high for 5 minutes.
* Once the pressure cooking is complete, let the pressure release naturally.
* Let the bhuna masala cool completely, then transfer it to grinding jar and grind it into smooth puree.
* filter the mixture to get rid of tomato skin & seeds.
* Transfer the mixture to ice cube tray and freeze for for couple of hours.
* Use as required
