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recipe by 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.Inspired by: https://recipes.instantpot.com/recipe/basic-makhani-masala/
recipe updated Apr 3, 2020