Basic Makhani Masala


  • 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
  • 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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