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.