Burmese Red Chili Oil

1 cup packed dried red chiles, soaked in lukewarm water for 20 minutes
1 cup peanut oil

Drain the chiles and remove and discard the stems. Put the chiles in a food processor and process to a coarse paste.

Pour the oil into a nonreactive pan and set over medium heat. Add the chile paste and bring to a bubbling boil, then remove from the heat and let stand until cooled to room temperature.

You can store the oil with the chiles in it, but in Burma the oil often is served on its own. For clear oil, drain the oil through a sieve into a clean, dry glass jar and seal with the lid. Store away from heat and light. You can keep the chiles in another glass jar for a spicy condiment, or discard them.

Pressure Cooker Indian Onion Masala

1/4 cup peanut oil (or other high smoke point )
2 cups onion, diced
1 cup tomatoes, chopped
8-10 cloves garlic, minced
2 tablespoons minced ginger minced
1 green Serrano , jalapeño or thai chile minced (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon garam masala
2 teaspoons salt
1/4 cup water

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil.

When the oil is hot and shimmering, add in the ginger, garlic and green chili and sauté for 1-2 minutes.

Add in the onion and mix well. You’re going to sauté this for 10 minutes, stirring once or twice.

Add all the dry spices and mix well, being careful not to let them burn. Be sure to put the spices on top of the veggies rather than on the surface of the pan directly.

Add tomatoes and the water and deglaze your pot well, scraping up all the brown bits.

Close and cook at High Pressure for 15 minutes, allowing it to release pressure naturally.

Open up the pot and if it’s too watery, just sauté for bit it will thicken as it cools.

You’re now ready to cook with this immediately, put some in the fridge for a week or so, or in the freezer for several months (use 1-cup containers). This recipe made about 2.5 cups.

Punjabi Garam Masala

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole cloves
1/2 teaspoon black peppercorns
3 cinnamon sticks broken up
3 bay leaves broken up

Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.

Transfer the spices to a plate or a paper towel to cool completely. Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.
Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly. When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.