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Instant Pot Salan Masala Recipe

Instant Pot Salan Masala Recipe

Instant Pot Salan Masala Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Pakistani


  • 2-3 Cinnamon Sticks
  • 1 tsp Cloves
  • 1 tsp Whole Black Peppers
  • 1 tsp Cumin Seeds
  • 1 kg Onions
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • ½ tbsp Salt
  • ½ tbsp Red Chilli Powder
  • 2 tsp Coriander Powder (Optional)
  • 1 tsp Turmeric Powder


  • Slice or dice your onions. Use a food processor or a cutter if you have one handy. 
  • Heat a generous amount of oil in your IP on saute mode.
  • When it is hot add the whole spices and saute for 30 seconds
  • Add the onions, keep stirring and cook for about 10 minutes until the edges/tips of most of the onions are slightly golden. For a darker curry base keep cooking (and stirring) for 15-20 minutes - usually it is safer to go for a light golden.
  • Now add your ginger and garlic pastes and saute for 2 minutes
  • Once they pastes are incorporated add the remaining dry masala and salt and saute until the mix starts to come together and form a cohesive paste. If it starts to burn add a small splash of water. When it is done the oil will rise to the top.
  • Pour 2.5 cups of hot water into the Instant Pot, give it a stir and put it on manual (pressure) for 20 minutes. 
  • Let it naturally release and saute to reduce the liquid for a more concentrated base. If you want you can use an immersion blender to puree it at this point. 
  • When it is cool enough to handle then drain the extra oil out of the masala.
  • This mix will keep in the coldest part of your fridge for 10 days or you can freeze it into roughly one cup servings for 3 months.

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