Name: Instant Pot Tikka Masala Sauce
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 tsp oil; 1 null small onion chopped ((I usually just process the onion, garlic, ginger and chilli to chop in a processor or a chopper)); 6 cloves garlic (finely chopped); 1 inch ginger (finely chopped); 1 null hot green chili (such as serrano or bird's eye); 1 tsp turmeric; 1 tsp paprika ((combination of sweet and smoked)); 1 tsp coriander powder; 0.4 tsp cayenne; 0.75 tsp Garam Masala; 2 tsp dried fenugreek leaves; 0.25 cup chopped red or green bell pepper; 28 oz diced tomatoes (including juices) (or 15 oz diced + 2 ripe tomato chopped); 0.5 cup non dairy yogurt (plain unsweetened, plain lightly sweetened also works); 0.75 tsp salt; 0.25 cup non dairy cream (such as cashew, soy or coconut (optional)); null null smoked paprika (or cayenne for garnish)

Instructions

Show units in method

1

Press saute on Instant Pot. When hot, add the oil (1 tsp), then add finely chopped onion chopped (1 small), garlic (6 cloves), and green chili (1 hot). Add a good pinch of salt (0.75 tsp), mix well and cook for about 3 minutes, stirring occasionally.
2

Add the turmeric (1 tsp), paprika (1 tsp), coriander powder (1 tsp), cayenne (0.4 tsp), and garam masala (0.75 tsp) and mix well. Add chopped red or green bell pepper (0.25 cup) and mix well. Add diced tomatoes (including juices) (28 oz) and non dairy yogurt (0.5 cup) and mix well. Stir well for a few seconds to pick up any scorched onion bits.
3

Cancel saute. Close the lid. Pressure cook for 11-12 minutes on manual high pressure. Let the pressure release naturally.
4

Open the lid, mix, taste, and adjust salt (0.75 tsp), flavor, and heat as needed. Add some [maple syrup] if needed. Garnish with more [dried fenugreek leaves] or cilantro, and some fresh [smoked paprika] or [cayenne].
5

At this point, you can freeze the tikka masala sauce for up to 2 months, or refrigerate for up to 4 days. For a creamier sauce, add non dairy cream (0.25 cup) before using or storing. You can also blend half of the sauce for a smoother consistency.
6

To use the sauce with vegetables, chickpeas, or tofu: Add 4 cups [vegetables], 3 cups [chickpeas], or 21 oz baked [tofu] or [seitan]/[vegan chicken] substitutes, and some [non dairy cream] to the cooked sauce, and simmer for 10 minutes. For [soy curls]: Add 2 to 2.5 cups [soy curls] and 0.5 cup [water] to the sauce, pressure cook for 6 minutes and natural release. The [soy curls] can also be added earlier with the uncooked sauce.