This onion tomato masala (also known as Bhuna Masala) recipe is an easy and flavorful Indian curry sauce made up of onion, tomato, ginger, garlic, and spices in an Instant pot pressure cooker. It is the base for most north and south Indian dishes, and having this handy helps reduce the cooking time.
Ingredients to make Indian Curry Sauce
- Onions - I use yellow onions for this sauce as yellow onions are sweeter. You can also use red onions.
- Green chili - I used 2 thai chilies in this recipe.
- Ginger and Garlic - roughly minced.
- Tomatoes - I used Roma tomatoes. You can also use 2 (14.5 oz) can of diced tomatoes.
- Dry Spices - I have used basic spices like coriander powder, cumin powder, turmeric and red chili powder. You can add more as per your preference while using it to make a curry using this masala.
How to Make Indian Onion Tomato Masala in Instant Pot
Press SAUTE on Instant Pot. Add oil. Once the oil is hot, add diced onions and saute onions for about 15-20 minutes until onions get lightly golden brown. Stir at regular intervals.
Next, add green chilies, ginger, garlic, and saute for another 4-5 minutes stirring frequently.
Then add diced tomatoes, spices and stir well. Cook another 3-4 minutes or until the tomatoes are just soft. Add ¼ cup of water to deglaze the bottom of the pot to remove any stuck bits to avoid BURN alert.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).
Blend the onion masala using an immersion blender (until smooth or slightly chunky as per your preference). If you don’t have an immersion blender, puree in a blender in batches once cooled somewhat. The sauce will continue to thicken a bit as it cools down.
Completely cool the masala, transfer it to an air-tight container and refrigerate or freeze it into silicon molds (see instructions below).
Use this masala for curries, lentils, and beans, etc.
Stovetop Pressure Cooker Method
Follow the same recipe as above using a stovetop pressure cooker and pressure cook for 2 whistles, reduce the flame, and cook for another 5 minutes. Then turn off the gas. Once the pressure has released naturally, Blend the onion masala using an immersion blender (until smooth or slightly chunky, as per your preference).
Stovetop Pot Method
Follow the same recipe as above using a heavy bottom pot on medium-high heat till step 3, then Cover the pot and cook for 15-20 minutes, stirring at regular intervals till the sauce thickens. Next, blend the onion masala using an immersion blender (until smooth or slightly chunky, as per your preference).
How to Store and Freeze
Storage: Cool the masala completely and transfer it to an air-tight container, mason jar, or ¼ cup-sized silicon mold, and refrigerate or freeze. This onion tomato bhuna masala recipe will stay good in the refrigerator for 4-5 days.
Freeze: This masala freezes well. It stays good for four to six weeks in the freezer. I use silicone mold to freeze, which holds ¼ cup of masala. Once frozen, I take out the cubes and transfer them frozen cubes to a Ziploc Freezer Bag and label it with name and date.
When ready to cook, thaw the masala cube and use it as required.
How to reuse this Onion Masala (Bhuna Masala)
This magical Indian curry sauce/bhuna masala recipe can be used in Indian curries, lentils, and beans. Just skip adding onion, tomato, green chili, ginger, and garlic in the recipes that call for it, and adjust the spices according to your preference.
Usually, I use ½ cup of this onion masala (OR two ¼ cup of each frozen onion cubes) for 3-4 servings. You can increase or decrease according to your preference.
Below are examples of using this pressure cooker onion tomato masala.
Curries
- Palak Paneer
- Mushroom Matar Masala
- Lauki Sabji
- Matar Paneer
- Potato Peas Curry (Aloo Matar)
- Potato Eggplant Curry
Explore more Sauces/Dips recipes for your next family gathering.
Lentils (Dals) & Beans
- Dal Tadka
- Chana Dal
- Green Moong Dal
- Dal Makhani
- Lauki Chana Dal
- Chana Masala
- Rajma Masala
- Black Eyed Peas Curry
If you are looking for more curry recipes, check out 25+ Instant Pot Indian curry recipes.
Instant Pot Indian Onion Tomato Masala
Ingredients
Measuring cup used 1 cup = 250ml
- ½ cup oil
- 4 large yellow onions diced (about 2 pounds)
- 2 green chilies
- 10-12 cloves garlic
- 2 inch ginger
- 5 large roma tomatoes (about 3 cups) or 2 (14.5 oz) can of diced tomatoes
- ¼ cup water as needed
Spices (adjust to taste):
- 1 teaspoon turmeric powder
- 1 tablespoons red chili powder
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- salt to taste
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil. Once the oil is hot, add diced onions and saute onions for about 15-20 minutes until onions get lightly golden brown. Stir at regular intervals.
- Next, add green chilies, ginger, garlic, and saute for another 4-5 minutes stirring frequently.
- Then add diced tomatoes, spices and stir well. Cook another 3-4 minutes or until the tomatoes are just soft. Add ¼ cup of water to deglaze the bottom of the pot to remove any stuck bits to avoid BURN alert.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).
- Blend the onion masala using an immersion blender (until smooth or slightly chunky as per your preference). If you don’t have an immersion blender, puree in a blender in batches once cooled somewhat. The sauce will continue to thicken a bit as it cools down.
- Completely cool the masala and transfer to an air-tight container and refrigerate or freeze into silicon molds (see instructions below).
Stovetop Pressure Cooker Method:
- Follow the same recipe as above using a stovetop pressure cooker and pressure cook for 2 whistles and reduce the flame and cook for another 5 minutes. Then turn off the gas. Once the pressure has released naturally, Blend the onion masala using an immersion blender (until smooth or slightly chunky as per your preference).
Stovetop Pot Method:
- Follow the same recipe as above using a heavy bottom pot on medium-high heat till step 3, then Cover the pot and cook for 15-20 minutes stirring at regular intervals till the sauce thickens. Next, blend the onion masala using an immersion blender (until smooth or slightly chunky as per your preference).
Notes
Nutrition
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