Onion masala


  • Three tablespoons oil
  • Four tablespoons minced garlic
  • Two tablespoons minced ginger
  • Two cups diced onions
  • One teaspoon ground tumeric
  • 1/2 teaspoon ground cayenne pepper
  • Two teaspoons ground cumin
  • One teaspoon ground coriander
  • 3/4 teaspoon salt
  • One cup chopped tomato


  1. Set Instapot to Saute (More) for high heat.
  2. Add oil.
  3. When oil is heated, add garlic and ginger and cook for three minutes.
  4. Reset Instapot to Saute (Regular).
  5. Add onions. Cook for 12 minutes, stirring continuously.
  6. Add tumeric, cayenne pepper, cumin, coriander and salt.
  7. Add tomato. Mix and lock Instapot lid.
  8. Set Instapot to Pressure Cook (High Pressure) for 15 minutes.

The masala can be stored in the fridge for a week after cooling or up to three months in the freezer.

*Shout out to Urvashi Pitre as this recipe was derived from her “Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast”