5 from 150 votes
Instant Pot Tikka Masala - Vegan Tikka Masala Sauce Recipe.
This vegan Instant Pot Tikka Masala Sauce uses a blend of spices, non-dairy yogurt, and cream with tomatoes and bell peppers, creating a rich and creamy sauce. The pressure cooking infuses savory flavors and tenderizes the mixture quickly, making a flavorful base suitable for vegan dishes or as a sauce accompaniment.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
63 kcal
Course:
Main Course
Cuisine:
Indian, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 63
% 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.