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>> prep time: 30 min
>> cook time: 20 min
>> tags: indian, instant-pot
Press the saute button on the #instant pot{} and adjust the heat to the highest setting.
Add @oil{1/2%cup}(neutral, e.g. avocado or grapeseed), wait for it to get hot.
Add @onion{6}(diced) and saute for ~{15-20%min}, stirring occasionally, until browned.
Add @garlic{12%cloves}(chopped) and @ginger{2%inch} and stir-fry for ~{1-2%min}.
Add @roma tomatoes{9}(chopped) and cook for another ~{3-5%min}, or until the tomatoes cook down a bit.
Stir the bottom of the pot to scrape off any brown bits.
Add @water{1/4%cup} and mix well.
Add @ground coriander{3%tbs}, @paprika{1%tbs}, @ground cumin{1/2%tsp}, @turmeric{1/2%tsp} and @cayenne{1/4%tsp}, give everything a good stir and then secure the lid.
Cook for ~{5%min} on high pressure.
Naturally release pressure and then blend using an #immersion blender{}.
After cooling, freeze into 1/4-cup-sized chunks (using a silicon mold or the like).
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