Basic Makhani Masala

Name: Basic Makhani Masala
Prep time: 5 min
Cook time: 32 min
Total time: 45 min
Yield: Makes 4 cups
Cuisine: Indian
Ingredients: 1 tablespoon cumin seeds; 1½ cups coconut milk; ½ cup dried fenugreek leaves (kasuri methi); 1 teaspoon sugar; 1 teaspoon cayenne pepper powder (more or less to taste); 1½ cups diced red onions; 2 tablespoons minced fresh garlic; 4 pounds tomatoes, diced, or 3 cups canned diced tomatoes; 2 tablespoons grated fresh ginger; 1 tablespoon garam masala (storebought); 1½ teaspoons salt; ⅓ cup canola oil

Preparation info

Makes
4 cups

Difficulty
Easy
Ready in
45 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

At the heart of many Indian dishes is this mild, rich-tasting sauce (“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.

Ingredients

⅓ cup canola oil
1 tablespoon cumin seeds
1½ cups

Asia
India
Spice Mix
Vegan
Gluten-free

Method

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