Wash the calamari well, especially the pockets. Slice it into half-inch rings and chop the tentacles. Keep aside in a bowl.

In a pressure cooker, heat oil over medium-low heat. Sauté onions until translucent.

Add recheado masala, and sauté well over medium heat stirring continuously until the masala leaves the oil (about 4 minutes).

Add the chopped calamari tentacles and cook for another 2 minutes on medium heat.

Now add the calamari rings and cook for another 2 minutes. Cover the pressure cooker with the lid and pressure cook on medium heat for 5-6 whistles. Once the pressure has stabilized, open the cooker and check if the calamari is done, if not pressure cook for another 2 whistles. Don't overcook it as it may turn rubbery.

Now add salt, sugar and lime juice. Stir everything well and let it simmer on low heat for another 5 minutes or until desired consistency of the curry.