Step 1

Add the oil in the Instant Pot set to low saute function. Add the onions and ginger garlic paste and saute for a few minutes until the onions start to soften. Add the remaining ingredients and give it all a good stir.

Step 2

Put the lid on the Instant Pot and set to pressure cook for 10 minutes. You don't need to add any water-- the moisture in the tomatoes will be enough.

Step 3

If you are cooking this in a pressure cooker that goes on a stovetop, follow instructions above and then let the tomatoes and onions cook for six "whistles" or for 10 minutes after maximum pressure has been reached (set heat to medium-low at this point).

Step 4

If making this on a stovetop, again follow steps one and two, and then cover and cook over medium-low, stirring every 10 minutes or so, for 30-45 minutes until the sauce has darkened and is very thick.

Step 5

You can store the sauce in mason jars or any containers with airtight lids for up to a week in the refrigerator, or for several months in the freezer.