Indian-Style Ginger Tomato Sauce Pressure Cooker Recipe

Indian-Style Ginger Tomato Sauce Pressure Cooker Recipe

Ingredients

Makes 4 cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 1½ teaspoons garam masala
• 1 heaping teaspoon fennel seeds
• ¼ teaspoon red pepper flakes
• 1 (3-inch) chunk fresh ginger, peeled
• 1/3 cup water
• 2 tablespoons light olive oil or ghee
• 1 (28-ounce) can whole plum tomatoes in juice, undrained
• 1 (8-ounce) can tomato sauce
• sea salt and freshly ground black pepper
• ¼ cup chopped fresh cilantro

Method

1. Place the garam masala, fennel seeds, red pepper, and ginger in a food processor or blender
2. Add the water and puree until smooth
3. In a 5- to 7-quart pressure cooker, heat the oil over low heat
4. Add the spice mixture and cook, stirring, until a thick paste is formed
5. Add the tomatoes and their juice, crushing them with your hand as you put them in the pot
6. Add the tomato sauce; stir to combine
7. Season to taste with salt and black pepper
8. Stir to combine
9. Close and lock the lid
10. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 3 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Taste for salt and pepper, then stir in the cilantro
18. Use or let cool completely and store in an airtight container in the refrigerator up to 3 days or the freezer 4 to 6 months

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