Name: Basic Makhani Masala
Prep time: 5 min
Cook time: 22 min
Yield: 4 cups
Cuisine: Indian
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 (diced, or 3 cups canned diced 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 ((kasuri methi))

Basic Makhani Masala

By :Instant Indian Cookbook - Rinku Bhattacharya

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.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes

Duration

30-60 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Coconut Milk, Cumin Seeds, Onion, Tomatoes

Prep Time

5 minutes

Cook Time

22 minutes

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 diced, or 3 cups canned diced 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 (kasuri methi)

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes

Duration

30-60 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Coconut Milk, Cumin Seeds, Onion, Tomatoes

Prep Time

5 minutes

Cook Time

22 minutes

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 diced, or 3 cups canned diced 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 (kasuri methi)

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.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!