Step 1

Using a mini-food processor finely chop ginger, garlic by pressing the 'pulse' button 8-10 times. Add cubed onions and pulse another 6-10 times till everything is finely chopped. Remove and keep aside. Puree the tomatoes to a smooth consistency. Skip is using canned crushed tomatoes or puree.

Step 2

Preheat the pressure cooker on Saute mode. Wait 30 seconds and add cumin seeds. When cumin seeds begin to splutter, add chopped onions, ginger and garlic. Saute 5-8 minutes (depending on quantity) until onions get light golden brown. Stir at regular intervals.

Step 3

Add salt and spices and saute for 1 minute. This helps toast the spices and release their aroma.

Step 4

Add tomato puree and use that to scrape off the brown bits stuck at the bottom of the pot. Add water as needed, depending on the portion size you're making.

Step 5

Cancel Saute, Close the lid in position and cook for 5 minutes at high pressure using Pressure Cook or Manual, on sealing mode.

Step 6

Let the pressure release naturally for 5-10 minutes (NPR 10). If in a rush, release pressure manually by following the quick release instructions. Open the lid only after the pin drops. You can use or store the masala as is, or puree it using an immersion blender.

Step 7

To store, let the masala cool completely, then transfer to any air-tight container and refrigerate or freeze (see instructions below).

Step 8

Follow the recipe above using a deep sauce pot on medium-high heat. After step 3, reduce heat to medium, cover the pot and cook for 15-20 minutes, stirring at regular intervals. Please Note: If you double up the recipe, the saute and simmer time will increase accordingly.