Onion masala from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 28) by Urvashi Pitre

  • ground cayenne pepper
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • onions
  • tomatoes
  • turmeric
  • garam masala
  • serrano chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for serrano chiles.

  • clkandel on January 22, 2019

    Love that this can be frozen.

  • Skamper on August 25, 2018

    The first time I made this, I tried a half batch. I have a stove top PC, not an instant pot, and most of the masala burned to the bottom. Luckily, I was able to salvage 1/3 cup that wasn't burnt, and it made the best chana masala I've ever made, also in this book (and this is probably the 4th recipe I've tried). I tried it again with a full batch, using less heat to bring up to pressure, and only cooked for about 11 minutes. Perfect. It yielded 2 cups, not three, but that's still a lot of chana masala!

  • purpleshiny on March 31, 2018

    Enough to make the Chana Masala recipe 9 times. It freezes beautifully - I have it frozen in 1/3 cup portions. I also double the Chana Masala recipe when I make it, so it doesn't last quite so long.

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