Basic Makhani Masala

By: Instant Indian Cookbook - Rinku Bhattacharya

Basic Makhani Masala
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 cups, canola oil, cayenne pepper powder, coconut milk, contributed, cook 22 min, cumin seeds, diced red onions, easy, fenugreek leaves, garam masala, gluten free, grated fresh ginger, indian, minced fresh garlic, prep 5 min, pressure cook, salt, sauté, side dish, sugar, tomatoes, vegan, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
22 min

serving icon Servings
4 cups
Ingredients
  • 1/3 cup canola oil
  • 1 tbsp cumin seeds
  • 1 1/2 cup diced red onions
  • 2 tbsp minced fresh garlic
  • 2 tbsp grated fresh ginger
  • 4 lbs tomatoes
  • 1 tbsp garam masala
  • 1 tsp cayenne pepper powder
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/2 cup coconut milk
  • 1/2 cup fenugreek leaves
Instructions
  • Set the Instant Pot® on Sauté mode and heat the oil. After about 3 minutes, add the cumin seeds and sauté until the seeds begin to sizzle. Add the onions and cook for 3 to 4 minutes, until they begin to wilt and soften. Add the garlic and ginger and cook for another 2 minutes. Stir in the tomatoes, garam masala, cayenne pepper powder, salt, and sugar, and cook for 5 minutes.
  • Press Cancel to turn off the Sauté mode, close the lid, and put on Manual Pressure mode for 7 minutes.
  • When cooking time is complete, allow for Natural Pressure Release for 5 minutes, then do a Quick Release for any residual pressure.
  • Open the lid and stir in the coconut milk. Using an immersion blender, puree the sauce until it is relatively smooth.
  • Stir in the fenugreek leaves, set the Instant Pot® on the Sauté mode, and heat through for 2 minutes.
  • Cool the sauce and store in the refrigerator for up to a week, or freeze in small containers and use as needed.
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