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Tikka Masala Sauce

Yogchakra
Tikka Masala, an iconic Indian dish, is renowned for its luxurious tomato-based sauce brimming with aromatic spices. While it traditionally stars marinated chicken, its evolution welcomes a spectrum of protein alternatives such as tofu, paneer, or a medley of vegetables, catering to both vegetarian and vegan palates.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 10
Calories 50 kcal

Equipment

  • 1 Instant Pot
  • 1 Large Large pan

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 tablespoon ginger garlic paste
  • 1 tablespoon kasoori methi
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 whole green chilli chopped ( optional)
  • 1 teaspoon salt
  • 14 ounces canned or fresh tomato sauce
  • 1 13.5 ounce can full fat coconut milk
  • Water as needed to change sauce consistency

Instructions
 

Instant Pot Directions:

  • Turn on the Instant Pot and set it to sauté mode.
  • Add 2 tablespoons of olive oil to the pot.
  • Once the oil is hot, add thinly sliced onions and sauté until translucent.
  • Stir in 2 tablespoons of ginger garlic paste and cook for a minute.
  • Add 1 tablespoon of kasoori methi, 2 teaspoons of garam masala, 2 teaspoons of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of paprika, 1 whole green chili (you can slit it if you want more heat), and 1 teaspoon of salt. Mix well.
  • Pour in 14 ounces of canned or fresh tomato sauce and 1 can (13.5 ounces) of full-fat coconut milk.
  • Add water as needed to adjust the sauce consistency.
  • Cancel the sauté mode and close the Instant Pot with the lid. Set the pressure cook mode for 10 minutes.
  • Once the cooking cycle is complete, allow the pressure to release naturally.
  • The sauce is ready, add water or boil to adjust the consistency you prefer
  • Your Instant Pot Vegan Tikka Masala Sauce is ready to be used with any dish to make instant tikka masala curry.

Stovetop Directions:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  • Add thinly sliced onions and sauté until translucent.
  • Stir in 2 tablespoons of ginger garlic paste and cook for a minute.
  • Add 1 tablespoon of kasoori methi, 2 teaspoons of garam masala, 2 teaspoons of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of coriander, 1 teaspoon of paprika, 1 whole green chili (you can slit it if you want more heat), and 1 teaspoon of salt. Mix well.
  • Pour in 14 ounces of canned or fresh tomato sauce and 1 can (13.5 ounces) of full-fat coconut milk.
  • Add water as needed to adjust the sauce consistency.
  • Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens.
  • Once the sauce has thickened and the flavors have melded together, turn off the heat.
  • Add water or boil to get the consistency you prefer
  • Your Stovetop Vegan Tikka Masala Sauce is ready to be used with any dish to make instant tikka masala curry.

Video

Notes

1. Use a wide heavy bottom pan.
2.For a smoother sauce, use an immersion blender to blend the cooked ingredients before adding the protein or any vegetables
3. Freshly ground spices enhance the flavor profile of the sauce.
4.Add a dollop of dairy or vegan yogurt before serving for added creaminess.
5. Garnish with fresh cilantro or chopped nuts for a finishing touch.
*Calories per serving are approximate
Keyword sauces