Instant Pot Indian Makhani Sauce | How to Make Indian Makhani Gravy / Sauce

How to Make Indian Makhani Sauce / Gravy in the Instant Pot
(Vegetarian, Gluten-Free, No Onion - No Garlic Recipe)
Hello Foodies,
        Make this dreamy-Creamy, and Silky Smooth Restaurant Style Makhani Sauce using an Instant Pot. This basic tomato-based creamy sauce is the base for most curries that you eat in the restaurants, whether it be Paneer Makhani, Murgh Makhani (Chicken), Makhani Sauce Pasta, or Dal Makhani. Master this, and you unlock the key to make the curries made in Indian Restaurants. This sauce is perfect for chicken makhani and paneer butter masala too. It also can be frozen for later use. So whip this restaurant-style recipe at home, and you will surely win some hearts. 


       Most restaurants have gravies that are deep red in color, and that's just because of food coloring. So to make this sauce, I have not used any food color. If you try making this Makhani Sauce recipe at home, I am sure you'll never make makhani any other way! The below recipe makes 2 Cups of Sauce/Gravy. I end up taking out one cup of the gravy for immediate use and freeze the rest in zip locks. Make sure you use good quality zip locks or freezer-friendly containers to avoid spoilage or health hazards. You can easily halve or double the recipe. So the making Sauce in the Instant Pot it's that simple! Check it out.

Video Recipe:

Tips and some alternatives to Make Makhani Sauce/Gravy:
  • Always use red, fresh, and ripe tomatoes to get a naturally bright red colored gravy.
  • Cook the 
  • Use watermelon seeds/sunflower seeds instead of cashews to make a nut-free version of Makhani sauce.
  • Also, in general, you can use almonds/peanuts instead of cashews.
  • You can add onion and garlic before cooking the mixture in the instant pot and then cook.
  • I have made no onion-no garlic version of the makhani sauce, so not added both, but you can add if you like.
  • Use Kashmiri red chilies instead of green chilies to get the fiery red color with a spicy hint.
  • Add freshly made Garam Masala to get a flavourful Makhani Sauce.
  • Add 2 Tbsp tomato ketchup and sugar to enhance the taste of the sauce.
  • Makhani Sauce goes well not just with grilled Chicken, but you can also serve it with roasted Cauliflower, Grilled Paneer, or Pasta; one of the best pairings is with Gnocchi.

Some More Indian Gravy/Sauce Recipes to Try:

Prep and Cook Time: 10 minutes 
Yield: 2 Cups of Sauce 

Ingredients:
To Cook the Sauce in the Instant Pot:
  • Whole Spices: Bay leaf 1, Cinnamon Stick 1, Cloves 3, Cardamom 3, Peppercorns 6-8
  • Butter 2 Tbsp 
  • Tomatoes 3 large, coarsely chopped
  • Cashewnuts 2 Tbsp
  • Poppy Seeds(Khus Khus) 1 Tbsp
  • Green Chilies 3 Strips
  • Ginger 1 Tbsp paste
  • Water 1/2 Cup
 To Blend the Sauce:
  • Red Chili Powder
  • Garam Masala Powder 1 Tbsp
  • Kasuri Methi 1 Tsp
  • Sugar/Jaggery 1 Tsp (Optional)
  • Fresh Cream 2 Tbsp(if freezing the sauce then don't add)
  • Salt to taste
Instructions:
To Cook the Sauce in the Instant Pot:
  • Turn on the saute mode of the instant pot and add butter.
  • Add whole spices, chopped tomatoes, cashews, poppy seeds, green chilies, ginger paste, and water and mix well.
  • Close the lid of the instant pot and place the vent on the sealing position.
  • Cook on Manual Mode(Low) for 1 minute.
  • Do the quick release of pressure and open the lid.

To Blend the Sauce:
  • Let the mixture cool before blending, once cool enough to handle, take out as many whole spices as possible. 
  • In a blender jar, add cooked tomato mixture, red chili powder, garam masala, cumin powder, and sugar and salt to taste(I have not added sugar) and blend it to a smooth paste.
  • To get a smooth sauce, strain the blended mixture using a strainer and discard the mixture's remaining grainy part.
  • If using this gravy immediately or the same day, then add fresh cream in the sauce.
  • Silky-Smooth and creamy gravy/Makhani sauce ready to make Dal Makhani, Paneer Makhani, Chicken Makhani, or Makhani Sauce Paste, Enjoy!!!

How to Store and Reuse Makhani Sauce/Gravy?
  • Let the sauce cool completely before freezing it.
  • Pack the sauce in the ziplock bags or airtight container and store it in the freezer for up to 2 weeks.
  • If you are storing it in the freezer, then don't add cream as they may get spoilt on storing.
  • When you want to use stored makhani sauce to make Indian makhani curries or Instant pot Makhani Pasta then thaw and use it as per the recipe.
Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  •  Per serving contains 126 calories, along with 7.9 g carbohydrates, 2.3 g dietary fiber, 10.2 g fats, and 2.7 g protein.
  •  Portion size can always be increased or decreased depending on your health goals and activity level.
  • If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.
Eat Healthy, Stay Healthy!!!

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