Instant Pot Tikka Masala - Vegan Tikka Masala Sauce Recipe.
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
63 kcal
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Course
Main Course
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Cuisine
Indian, gluten-free
Instant Pot Tikka Masala - Vegan Tikka Masala Sauce Recipe.
Description
The recipe begins with sautéing chopped onion, garlic, ginger, and green chili in cooking oil along with salt. A combination of turmeric, sweet and smoked paprika, coriander powder, cayenne pepper, garam masala, and dried fenugreek leaves adds warming and aromatic spice complexity. Chopped bell pepper and tomatoes are incorporated, followed by non-dairy yogurt and salt, resulting in a tangy and creamy tomato base.
The sauce pressure cooks for about 11-12 minutes, allowing the flavors to meld and deepen. After natural pressure release, the sauce is mixed and adjusted for seasoning. Optional non-dairy cream can be added for extra richness. Garnishes may include additional fenugreek leaves, smoked paprika, cayenne, or garam masala.
This sauce is versatile for vegan meals, providing a creamy, moderately spiced tomato flavor enhanced by typical tikka masala aromatics. It can be frozen up to two months or refrigerated for up to four days, making it convenient to prepare ahead.
For oil-free cooking, water or broth can be used in place of oil for sautéing. On the stovetop, the sauce can be simmered for 30 to 35 minutes, blending half then continuing to cook and adjust flavors.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion I usually just process the onion, garlic, ginger and chilli to chop in a processor or a chopper, small, chopped
- 6 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 green chili such as serrano or bird's eye, hot
- 1 tsp Turmeric
- 1 tsp paprika (combination of sweet and smoked)
- 1 tsp coriander powder
- 1/3 to 1/2 tsp cayenne pepper
- 1/2 to 1 tsp garam masala
- 2 tsp fenugreek leaves plus more for garnish, dried
- 1/4 cup red bell pepper or green bell pepper, chopped
- 28 oz tomatoes or 15 oz diced + 2 ripe tomato chopped, diced, including juices
- 1/2 cup Non-Dairy yogurt plain unsweetened, plain lightly sweetened also works
- 3/4 tsp salt
- 1/4 cup non-dairy cream such as cashew, soy or coconut (optional
- smoked paprika or cayenne, for garnish
Instructions
- Press saute on Instant Pot. When hot, add the oil then add finely chopped onion, ginger, garlic, and chili. Add good pinch of salt, mix well and cook for about 3 minutes. Stir occasionally
- Add the spices and mix well. Add bell pepper and mix well. Add tomatoes and non dairy yogurt and salt and mix well. (stir well for a few seconds to pick up the scorched onion bits, else they tend to scorch more and cause burn errors in some sensitive instant pots)
- Cancel saute. Close the lid. Pressure cook for 11-12 mins (manual high pressure)
- Let the pressure release naturally. Open the lid. mix, taste and adjust salt, flavor, heat. Add some sugar or maple syrup if needed. (I add 1/2 tsp if using plain unsweetened yogurt). Add some more fenugreek leaves or cilantro, some fresh smoked paprika or cayenne and garam masala for garnish.
- At this point you can freeze the tikka masala sauce for upto 2 months, and refrigerate for upto 4 days. Add some non dairy dream for creamier and use or store(refrigerated or freeze). You can also blend half of the sauce for smoother.
To use the sauce with veggies, chickpeas, tofu etc:
- Add the 4 cups vegetables, 3 cups chickpeas or 21 oz baked tofu or seitan/vegan chiken subs, and some non dairy cream like cashew/soy cream to the cooked sauce(after pressure cooking), and simmer for 10 minutes. Soycurls: Add 2 to 2.5 cups soy curls and 1/2 cup water to the sauce, Pressure cook for 6 mins and natural release. You can also add the soy curls earlier with the uncooked sauce.
Notes
- For oil-free preparation, sauté using 2-3 tablespoons of water or broth instead of oil.
- To make nut-free, choose soy or coconut-based non-dairy yogurt and cream.
- If using fresh tomatoes, add a tablespoon of tomato paste along with them for better flavor depth.
- The sauce can be pressure cooked in an Instant Pot or simmered gently on the stovetop with stirring and partial covering.
- Freeze the sauce for up to two months or refrigerate for up to four days for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 308mg | 13% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 71mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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