Ingredients
¾ cup Oil
3 lbs Red onion
4 tbsp Salt
2.5 oz Ginger/ 2 tbsp
2 oz or 25 cloves Garlic
5 Green chilies
4 lbs Tomatoes
1 ½ tbsp turmeric pdr
⅓ to ½ cup Red chili powder
½ cup Coriander powder
Preparations
Roughly chop the onions and soak in warm water for 15-20 minutes.
Pulse them in food processor to make it finely chopped. Do it in batches.
Turn on the saute mode in IP and add oil. Once hot add onions and salt.
Mix and let it cook till mixture gets light brown color, do stir occasionally. This process takes 30-40 minutes.
Meantime, prep ginger, green chili and garlic. Take them into food processor and pulse to make it minced mixture. Keep it aside.
In the same food processor jar, make chunky puree of tomatoes.
Once onions are ready, add ginger, garlic green chili mixture and cook for 3-4 minutes.
Add tomatoes, turmeric powder, red chili powder and coriander powder. Mix very well.
Close the IP with lid and cook on manual (high pressure) for 10 minutes. Let NPR and then open.
Remove half of the chunky masala and using hand blender make smooth puree of rest of the masala.
Freeze ¼ cup portion into silicone cupcake liners till frozen. Then remove and store in Ziploc bag in the freezer.
Label the bags with ‘chunky’ and ‘smooth’ onion tomato masala with date.
Use as needed in the recipe.