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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