Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1 small onion chopped ((I usually just process the onion, garlic, ginger and chilli to chop in a  processor or a chopper))
  • 6 cloves of garlic (finely chopped)
  • 1 inch of ginger (finely chopped)
  • 1 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
  • 1/3 to 1/2 tsp cayenne
  • 1/2 to 1 tsp Garam Masala
  • 2 tsp dried fenugreek leaves (,plus more for garnish)
  • 1/4 cup chopped red or green bell pepper
  • 28 oz diced tomatoes(including juices) (or 15 oz diced + 2 ripe tomato chopped)
  • 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

Instruction

  • 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.