30-60 min4 cupscanola oil

Basic Makhani Masala

By Rinku Bhattacharya

4 cups

30-60 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 22 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Yield: 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

At the heart of many Indian dishes is this mild, rich-tasting sauce (see index under “Basic Makhani Masala” ). My version uses coconut milk which keeps it vegan, allowing the recipe to be more versatile. I recommend using this make-ahead sauce to save time without compromising flavor for any Makhani-based recipes.

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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About the chef

Rinku Bhattacharya

Rinku Bhattacharya is a busy working mother and a passionate home cook. Her recipes are inspired by a deep love for fresh ingredients and Indian flavors, along with the practical daily needs of feeding a family. Bhattacharya’s cooking is fresh, simple, accessible and most importantly, full of flavor. She brings a diversity of global flavors to her Indian-American table, and her recipes often feature the electric pressure cooker and the air fryer. As someone who actually lives the daily struggle of getting dinner on the table, Bhattacharya has created recipes--in her three cookbooks and on her blog--that fit into a busy lifestyle and guarantee diverse options for your dinner rotation. Her culinary blog, Spice Chronicles (www.spicechronicles.com) details her cooking and family adventures and offers readers globally-inspired, wholesome, delicious, and dependable recipes in each post

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