Indian Onion Masala (Instant Pot)


I am on a mission to help you simplify Indian cooking! Grab your onions and tomatoes and get ready to make some Indian onion masala!

Indian Onion Masala

What is Indian Onion Masala?

Indian onion masala is a flavorful sauce made up of onion, tomato, ginger, garlic, and spices. It’s the base of many Indian dishes, and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes.

(If you can’t eat tomatoes, I have a nomato onion masala you can use instead!)

I have been watching my parents make onion masala, also known as onion tomato gravy, for as long as I can remember. In the past, making this masala was a painstaking process, but it doesn’t have to be anymore – especially if you have an Instant Pot. Having this onion tomato masala handy is an incredible time-saver and makes it possible to eat authentic, healthy, and delicious Indian meals every day.

Onions, tomatoes, and ginger/garlic are what I like to consider the “trifecta” of Indian cooking (…er quadfecta?). But who has time to brown onions and cook down tomatoes every single day? No one.  That’s why many Indian people spend one day a week or a month preparing Indian onion masala. It can take several hours to fry onions and cook down tomatoes, but I have a faster way: use the Instant Pot. You prepare a big batch, freeze it, then take it out whenever you need to make a quick meal.

I know everyone is all about “meal prep” these days. Well, this is how a lot of Indians meal prep. Once you’ve got this masala ready, you can literally prepare “dump and go” Indian recipes, and they’ll end up having a lot of flavor.

Indian Onion Masala

As magical as an Instant Pot is, it’ll still take time to make this masala – just not as much. Plus, you won’t have to babysit a pot on the stove for as long. It’s really up to you as to how brown you’d like to have your onions. I sometimes skip fully browning the onions, and the masala still turns out just fine. The browner the onions, the sweeter the masala, so if you can, be patient.

This is how brown your onions should look if you sauté them for 15-20 minutes first:

This masala lasts for months. When I first gave birth to Tony, my mom packed my freezer to the brim with this masala, and literally, one year later, I found some of it hiding in the back of the freezer… not gonna lie, I used it, and it was still perfect. I’d probably suggest using it up within six months though (it normally doesn’t last us that long).

So forget peeling, chopping, and cooking these basic ingredients every single day. That is exhausting, and what makes Indian cooking seem unapproachable. Instead, make this onion masala and see how easy it really is to cook fresh Indian food every day.

Fresh Tomatoes or Canned Tomatoes?

You can use either fresh tomatoes or canned tomatoes to make this onion masala, and I’ll explain how to do that in the directions below.

When it comes to fresh tomatoes, I suggest using Roma tomatoes because they have less water content and so the masala will be thicker. If you use different tomatoes, then you may need to boil off some of the water at the end.

If ripe tomatoes are not in season where you live or you prefer convenience, then go for canned (or jarred) diced tomatoes. Canned tomatoes are picked at the peak of ripeness, and ripe tomatoes are what will make your masala tasty. Sometimes canned tomato masala turns out to taste a bit better for this reason.

(Just an FYI: the photos in this blog post are of tomato masala made using fresh tomatoes. Canned tomatoes will give the masala a darker color).

Indian Onion Masala

How to use Indian Onion Masala in Recipes:

Want to know how to use this onion masala in recipes? Check out my Indian Onion Masala Headquarters page, where you’ll learn all about onion masala: how to store it, how to use it in recipes, and recipes that call for exact amounts of this masala!

Here’s how this series works:

  1. Make the recipe below for Indian onion masala.
  2. Read this post about how to store onion masala.
  3. Check out this page for recipes. No need to guess how much masala to use – I’ll tell you the exact amount of masala needed.
  4. Take all of your onion masala knowledge and apply it to any Indian recipe calling for onions and tomatoes! Hooray!


See All
Indian Onion Masala

Having this masala ready to go is the best way to meal prep for Indian Cuisine. In fact, I’d say it’s basically essential if you want to enjoy Indian food every day. So go on and make this masala!

How to Store Onion Masala:

Here is a detailed post that you can read to learn how I freeze onion masala: How to Store and Use Indian Onion Masala

The short version: I store it in these silicone molds – each mold holds ¼ cup of onion masala.

Indian Onion Masala
Basic Indian Onion Masala

Recipes to Make Using Onion Masala:

And that’s just a short list! For even more ideas, visit my Onion Masala Recipes page.


I recommend using this silicone mold to store the onion masala. Each well holds ¼ cup of onion masala. So if a recipe calls for 1 cup of masala, you’ll know to use 4 cubes of masala.

Indian Onion Masala (Instant Pot)

Indian Onion Masala

Indian Onion Masala (Instant Pot)

4.91 from 74 reviews
Pin Recipe Print Recipe
Servings 5.25 cups
Cuisine Indian


  • ½ cup oil neutral oil like avocado oil is great
  • 2 pounds yellow onions approx. 6, diced
  • 1 head of garlic approx. 12 garlic cloves, chopped
  • 2- inch ginger chopped
  • 2 pounds roma tomatoes approx. 9 tomatoes, chopped OR 2 (14.5 ounce) cans of diced tomatoes
  • ¼ cup water

Spices (adjust to taste):


  • Press the sauté button on the Instant Pot, adjust the heat to the highest setting, then add the oil to the pot. Wait for the oil to get hot, then add the onions.
  • Cook the onions for 15-20 minutes, stirring occasionally, until browned (keep the stirring to a minimum in the beginning to brown the onions faster. As the onions brown, stir more frequently).
  • Add the garlic and ginger and stir-fry for 1-2 minutes.
  • Add the tomatoes and cook for another 3-5 minutes or until the tomatoes cook down a bit. Stir the bottom of the pot to scrape off any brown bits. Add the water and mix well.
  • Add the spices, give everything a good stir, then secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure.
  • Blend the masala using a blender or an immersion blender (it can be smooth or slightly chunky – up to you!). The sauce will continue to thicken a bit as it cools.
  • Once the masala is cool, I store it using this silicone mold which holds ¼ cup of onion masala per mold. Then go check out all of my onion masala recipes!



  • Getting a burn error? Make sure you are using enough oil so that the onions don’t stick to the bottom of the pot! If there is anything stuck to the bottom, you can add ¼ cup water to help deglaze the pot. Make sure to remove any burnt bits before securing the lid! If there’s something stuck to the bottom, then you may get the burn error, but the chances are that if it comes to pressure, it’ll be fine once you open the pot. Some appliances/models may be more sensitive.
  • If it’s not tomato season, use canned diced tomatoes (the whole contents of the can) for the best flavor.
  • If using fresh tomatoes, I suggest using Roma tomatoes because they have less water content than other tomatoes. This results in a thicker masala. If using different fresh tomatoes, you will likely need to boil off the water at the end.
  • Make sure to adjust the temperature to sauté at the highest setting when sautéing the onions. It is up to you as to how brown you would like the onions. I have skipped fully browning them before, and the masala still turns out well. The more caramelized the onions, the sweeter the masala will be.
  • You can also make this masala without the ginger, garlic, and spices if you prefer. Just be sure to keep that in mind when preparing meals.
  • Learn how to store this masala by reading this blog post. You will want to make sure the onion masala is cold before putting it in the freezer. I store it in the fridge first, and then once it’s cold, I put it in the freezer. This helps to reduce freezer burn.
  • Check out my onion masala series to learn how to use this magical sauce!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Indian Onion Masala

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Mark says

    5 stars
    Hi Ashley, what would your view be on sautéing the onions with some whole spices (indian bay leaf, cinnamon stick, cardamon pods) and then removing these before going in with the other ingredients? I take this suggestion from Atul Kochar’s (Michelin starred Indian chef) though he also uses cumin seeds at the start which I’m not keen on as they can’t be removed and stay in the sauce.

    Look like a great recipe and cannot wait to try it.

    • Ashley - My Heart Beets says

      Hi Mark, I don’t think it’s necessary for this onion masala 🙂 Some of my recipes that call for this masala may also call for you to bloom some spices before adding this masala (like my chicken bhuna for example) but trust me, the onion masala will be plenty flavorful even without blooming whole spices in oil first.

  2. Ketaki says

    Hi Ashley,

    Thank you for this recipe. It really is a game changer! I tried this for the first time last weekend and my weekday cooking was a breeze.. I have never been happier in the kitchen before!!

    My instant pot has gone kaput and so I tried this on stove top. I wasn’t sure how the final masala looks after pressure cooking in ip, from the video my guess was that the masala should be cooked till it leaves oil. That reduced the quantity so much so that I got only 9 pucks out of it (using the same egg bite mold). Reading through the comments now I saw that for the quantities you have given I should have 21 pucks of masala. Can you advise on how much should the masala be reduced if cooking on stovetop?

    Many thanks!

  3. Mees says

    Hi! I’m making this for the first time so I don’t want make a very big batch just enough for one dish (your palak paneer recipe). What would be the measurements if I just wanted to make a small amount for your palak dish?

    • Mark says

      I’m not the author but I think it’s too difficult to make in a single quantity and certainly wouldn’t work in a pressure cooker..

      I think you’re better off making a different recipe that builds the base from whole ingredients rather than this onion masala.

  4. Bhargavi says

    5 stars
    Hi Ashley,
    Coming across your page was one the best things this year!
    I had a baby couple of months ago. When she was born I had complications which led to me being hospitalised and unable to care for my 4 yr old too. Being in a lockdown meant none of our friends could help us, and we couldn’t get family to come over from India due to restrictions.

    Luckily we had made and stocked up these masala cubes and husband would make food for us in a jiffy in between his office work.
    Later I too didn’t have to spend much time cooking and am able to spend lot of time with my preschooler and newborn.

    Now I’m absolutely fine and back to normal, but this masala is a staple in our freezer. This will be of great help when I join back work too.
    I can’t thank you enough for your amazing and super easy recipes!

    • Ashley - My Heart Beets says

      Hi Bhargavi, that’s so kind of you to say – thank you! Congrats on your newborn! I’m sorry to hear things were so tough the first couple of months, I’m glad all you’re better now. Glad to hear that the onion masala was so helpful 🙂 Thank you so much for sharing this with me.

  5. Aarti Pai says

    Thanks for sharing your wonderful recipes. I’ve been using them for some time now! Can you substitute tomato paste for the tomatoes in the onion masala? If so, what would the quantity be?

    • Ashley - My Heart Beets says

      Hi Aarti, I haven’t tried subbing tomato paste – but I wouldn’t simply because it’d affect the amount of masala that this recipe makes. The tomatoes help to bulk up the masala which helps to create a thicker sauce in recipes. If you experiment though, let us know how it goes!

  6. NEZTRA says

    5 stars
    I don’t have an Instant Lot. But the ingredients seem to be exactly what I was looking for. Can you recommend cooking times if preparing on a stove top?

  7. MJM says

    5 stars
    Thank you for this wonderful curry base recipe! I just wanted to share my “to taste” spice adjustments in case anyone is interested:

    5 tablespoons ground coriander
    ½ cup fresh cilantro
    2 teaspoons fish sauce
    ½ teaspoon salt
    2 teaspoons sugar
    1 tablespoon dried methi leaves
    1 teaspoon cardamom
    1 teaspoon paprika
    2 teaspoon ground cumin
    1 teaspoon turmeric
    ¼ teaspoon cayenne

    I now have frozen 1/2 cup “pucks” of pretty much a perfect foundation – all I need to add is coconut milk or cream and this will almost be identical to my favourite Indian restaurant takeout!

    One thing though, I really do believe salt is needed – it was only after I added salt and the fish sauce that the true flavours of the caramelized onions and spices came through.

    Thank you again, I believe this is the Holy Grail of masala gravies I have been searching for!

  8. K Marie Tyler says

    5 stars
    I put a photo on messenger as I just made a big beautiful post tonight. I am so excited to have it in my freezer now!!

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