Basic Makhani Masala
By :Instant Indian Cookbook - Rinku Bhattacharya
Print Recipe
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.
Votes: 2
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
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
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)
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. Press Cancel to turn off the Sauté mode, close the lid, and put on Manual Pressure mode for 7 minutes.
  3. When cooking time is complete, allow for Natural Pressure Release for 5 minutes, then do a Quick Release for any residual pressure.
  4. Open the lid and stir in the coconut milk. Using an immersion blender, puree the sauce until it is relatively smooth.
  5. Stir in the fenugreek leaves, set the Instant Pot® on the Sauté mode, and heat through for 2 minutes.
  6. 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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