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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Everyday Masala Paste
| By : |
Several Indian recipes start with this everyday curry paste (see index under “Everyday Masala Paste”). At its heart is a well-browned base of onion, ginger, and garlic. This process takes a good 10 minutes making it a little time consuming on a busy day. Making it in large quantities when time permits is like a gift to yourself for those busy days.
| Prep Time | 24 minutes |
| Servings |
6 minutes
|
Ingredients
- 1/3 cup canola oil
- 1 tbsp cumin seeds
- 2 cups chopped red onions
- 2 tbsp minced fresh garlic (about 10 cloves)
- 2 tbsp grated fresh ginger
- 1 tbsp minced green chilies
- 4 lb tomatoes diced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 1/2 tsp salt (this is relatively low)
Ingredients
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Instructions
- Set the Instant Pot® on Sauté mode and pour in the oil. After about 3 minutes add the cumin seeds and cook until the seeds begin to sizzle.
- Add the onions and cook for 3 to 4 minutes until they begin to wilt and soften. Stir in the garlic and ginger and cook for another 2 minutes. Stir in the chilies, tomatoes, coriander, cumin, and salt and cook for 5 minutes.
- Press Cancel to turn off the Sauté mode, close the lid, and put on Manual Low Pressure setting for 4 minutes. When cooking time is complete, allow for Natural Pressure Release. This takes about 15 minutes.
- Once the pressure is released, remove the lid and mix well to form an even base. Put the Instant Pot® on Sauté setting again and let the mixture thicken for about 5 minutes.
- Cool and store in jars in the refrigerator for up to a week or freeze in
1/2 cup portions for longer storage (silicone egg molds work well for this).
Rinku Bhattacharya — cookbook author and founder of Spice Chronicles
— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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Delicious!
This sauce took a bit of prep, but sells wonderful while cooking and later. I’m making Aloo Gobi. My sister took home a jar and wants to put it over chicken breasts and rice.