Instant Pot Basic Makhani Masala

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
    27mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    515
based on 1 ratings

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.

Inspired by: https://recipes.instantpot.com/recipe/basic-makhani-masala/

recipe updated Sep 15, 2020

Ingredients

  • Red onion icon
    Red onion
    1 ½ cups (about 244.8 g)
  • Garlic icon
    Garlic
    2 tbsp (about 17.1 g)
  • Ginger icon
    Ginger
    2 tbsp (about 11.1 g)
  • Tomato icon
    Tomato
    1.816 kg (about 13)
  • Canola oil icon
    Canola oil
    ¼ cup (about 72.86 g)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (about 6.3 g)
  • Garam masala icon
    Garam masala
    1 tbsp (about 6.15 g)
  • Cayenne pepper icon
    Cayenne pepper
    1 tsp (about 2.15 g)
  • Salt icon
    Salt
    1 ½ tsp (about 9 g)
  • Sugar icon
    Sugar
    1 tsp (about 4.25 g)
  • Coconut milk icon
    Coconut milk
    1 ½ cups (about 360 g)
  • Fenugreek leaves icon
    Fenugreek leaves
    ½ cup (about 120 g)

Tools

  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add canola oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add cumin seeds to the inner pot
  4. Sauté until sizzling
  5. Add red onion to the inner pot
  6. Cook until softened while stirring occasionally - approx 3 min 30 sec
  7. Add garlic and ginger to the inner pot
  8. Cook while stirring occasionally - 2 min
  9. Stir tomato, garam masala, cayenne pepper, salt and sugar into the inner pot
  10. Cook while stirring occasionally - 5 min
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 7 min
  13. Natural release - 5 min
  14. Release pressure -
  15. Then stir coconut milk into the inner pot
  16. Purée with stick blender until smooth
  17. Stir fenugreek leaves into the inner pot
  18. Heat - Sauté, Normal, approx 2 min
  19. Let cool
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