• 2 tablespoons oil or ghee

  • 1 large onion, small diced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons Bina’s Tikka Masala

  • 1 tablespoon Bina’s Garam Masala

  • 1 teaspoon turmeric

  • 1 teaspoon Bina’s Roasted Cumin

  • 2 tablespoons tomato paste

  • 1 16-oz can crushed tomatoes

  • 1 tablespoon salt (to taste)

  • Pinch of saffron

  • 1 cup fresh methi leaves (fenugreek)

  • 3⁄4 cup cream or coconut milk

  • Chopped cilantro for garnish

Instructions for Insta Pot:

Select Sauté, medium heat. Add oil and onions. Cook till translucent, about 12 minutes. Stir occasionally. Add garlic, ginger, and spice blends. Cook until fragrant, stirring constantly to avoid burning. Add tomato paste. Cook until blended for a minute. Add crushed tomatoes and salt. Mix and allow to simmer. Add saffron and methi leaves. Cook on high pressure cooker setting for 5 minutes. Open when pressure is released.

Add the cream. To prevent curdling, add 3 tablespoons of hot sauce from the Instant Pot to the cold cream or coconut milk, and stir, then add to the Instant Pot. Mix well, garnish with cilantro, and serve with naan, rice, and yogurt.

Chef’s Notes

Make the sauce on the stove, and then transfer to slow cooker and cook sauce with your favorite meat or vegetables.