Everyday Masala Paste


  • 1/3 cup canola oil
  • 1 tbsp cumin seeds
  • 2 cups chopped red onions
  • 2 tbsp minced fresh garlic
  • 2 tbsp grated fresh ginger
  • 1 tbsp minced green chilies
  • 4 lb tomatoes
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 1/2 tsp salt
  • Set the Instant Pot® on Sauté mode and pour in the oil. After about 3 minutes add the cumin seeds and cook until the seeds begin to sizzle.
  • Add the onions and cook for 3 to 4 minutes until they begin to wilt and soften. Stir in the garlic and ginger and cook for another 2 minutes. Stir in the chilies, tomatoes, coriander, cumin, and salt and cook for 5 minutes.
  • Press Cancel to turn off the Sauté mode, close the lid, and put on Manual Low Pressure setting for 4 minutes. When cooking time is complete, allow for Natural Pressure Release. This takes about 15 minutes.
  • Once the pressure is released, remove the lid and mix well to form an even base. Put the Instant Pot® on Sauté setting again and let the mixture thicken for about 5 minutes.
  • Cool and store in jars in the refrigerator for up to a week or freeze in 1/2 cup portions for longer storage (silicone egg molds work well for this).
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