Instant Pot Salan Masala
How to batch cook a curry base that will save you time!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 cinnamon sticks
- 1 tsp cloves
- 1 tsp whole black pepper
- 1 tsp cumin seeds
- 3 lb onions - roughly 7/8
- 3 tbsp garlic paste
- 3 tbsp ginger paste
- 1.5 tbsp salt
- 1 - 1.5 tbsp red chilli powder
- 2 tsp coriander powder (optional)
- 1 tsp turmeric powder
Instructions
- 1
Slice or dice your onions. Use a food processor or a mandolin if you have one handy.
- 2
Heat a generous amount of oil in your IP on saute mode.
- 3
When it is hot add the whole spices and saute for 30 seconds
- 4
Add the onions, keep stirring and cook for about 10 minutes until the edges/tips of most of the onions are slightly golden. For a darker curry base keep cooking (and stirring) for 15-20 minutes - usually it is safer to go for a light golden.
- 5
Now add your ginger and garlic pastes and saute for 2 minutes
- 6
Once they pastes are incorporated add the remaining dry masala and salt and saute until the mix starts to come together and form a cohesive paste. If it starts to burn add a small splash of water. When it is done the oil will rise to the top.
- 7
Pour 2.5 cups of hot water into the Instant Pot, give it a stir and put it on manual (pressure) for 20 minutes.
- 8
Let it naturally release and saute to reduce the liquid for a more concentrated base. If you want you can use an immersion blender to puree it at this point.
- 9
When it is cool enough to handle then drain the extra oil out of the masala
- 10
This mix will keep in the coldest part of your fridge for 10 days or you can freeze it into roughly one cup servings for 3 months.