This is a version of a recipe from a site called My Heart Beets. At some point you should visit the site, but I have to warn you: the annoying level is high. Like, if I wanted random videos to start playing on my computer screen, I would just invite a hamster to scamper across the keyboard while I am on my YouTube landing page. (This comparison is brought to you by the German class hamster, Kartoffel, who was invited to stay with us for spring break. Now he might be a long-term guest. The kids made cardboard mazes for him today and he is currently causing much hilarity as he navigates them.)
But anyway-- this site is the source of a Very Useful Instant Pot Recipe for onion masala, which I have made a bunch of times now and have appreciated every time. If you like Indian food, you should make it too. Here's what you do: first, put your IP in sauté mode. Heat 1/3 c. neutral oil, and add 6 medium onions, chopped coarsely. Cook them down for 15 or 20 minutes, until they are pleasingly brown. Next up, add about 12 cloves of garlic, chopped coarsely, and 2 inches of ginger, chopped finely. Stir them around for a couple of minutes, and then add in 2 14.5-ounce cans of diced tomatoes. Sauté everything together for about another 5 minutes, stirring so it doesn't scorch. Now add your spices. I suggest about 3 T. each of ground cumin and coriander, about 1 T. of paprika, about 1 t. of cayenne and a shake of turmeric. Stir it all together, and then seal up your Instant Pot. Cook it at high pressure on the Manual setting for 5 minutes, let the pressure come down naturally, and then smooth it out with an immersion blender.
The reason this recipe is so useful is that you can use it to make a bunch of different speedy Indian meals. The one we make most often is what the kids call Yellow Carpet of Deliciousness. Once you have onion masala on hand, it comes together in a flash. If you wander into the kitchen on a Friday afternoon in Lent, all you have to do is turn your Instant Pot on in sauté mode and heat a little oil in the bottom. Briefly sizzle 1/2 t. cumin seeds and a sliced hot pepper. Add 2 cups of either yellow split peas or red lentils and a cup of onion masala. Pour in 6 cups of water and 2 t. salt. (Don't neglect the salt.) Cook under pressure for 8 minutes, and let the pressure come down naturally for 15. Stir in a teaspoon of garam masala and serve over rice, with cilantro. It's a single-digit number of hands-on minutes, for a cheap easy meal that everybody here eats happily.
My Heart Beets has a ton of recipes that call for onion masala -- it's probably worth poking around a bit despite the auto-play videos. I store mine in the fridge, but you can also portion it out and stash it in the freezer if you don't cook Indian food very often.
Do we need a picture of Kartoffel in his cardboard maze? I think we might need a picture. He's in the upper left-hand corner of the maze, surrounded by laughing Gladly kids.
Recent Comments