Ingredients#

  • Vegetable oil for the onions
  • 1 kg of onions
  • 1 head of garlic (about 10 cloves)
  • 5 cm of fresh ginger (approximately)
  • 1 large can of diced tomatoes (approximately 500g) – alternatively about 6 large tomatoes cut into cubes

Spices#

  • 3 tablespoons ground coriander
  • 1 tablespoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (less if you don’t want it too spicy!)

Options:

  • Bay leaves (2)

Preparation#

  • In a pressure cooker (or Instant Pot): – Brown the oil – Add the onions finely sliced into rings (food processor or mandoline) – Let the onions burn a little so they turn nicely brown => start on high heat and stir rarely – As the onions reduce, lower the heat while stirring frequently – This will take a good 20 minutes

  • Add the garlic and ginger finely chopped (food processor) and cook on fairly high heat for 1 or 2 minutes

  • Add the tomatoes and let cook for about 5 minutes. – Scrape the bottom of the pot well to recover the well-cooked bits

  • Add the spices (coriander, paprika, cumin, turmeric, cayenne pepper) and stir well for 2-3 minutes

  • Cook on high pressure in the pressure cooker or Instant Pot for 5 minutes

  • Remove the bay leaves (if used)

  • Serve with:

    • rice
    • pasta
    • plantain bananas
    • naan bread

Quantity#

One batch for 4-5 people roughly.

Options#

  • You can change the consistency by blending all or part of the recipe – Half and half is interesting – Traditionally: everything is blended but not too finely

Storage#

  • Freezes very well. – To make individual portions, place the onion masala in muffin molds – Put them in the freezer in the mold – Unmold and then place in a ziploc bag

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