Tikka Masala Sauce - Instant Pot | Stove

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 tbsp unsalted butter (or ghee)

1 cup onion (1 medium onion coarsely chopped/sliced)

1 tablespoon garlic (3 cloves, crushed or minced)

1 tablespoon ginger (1-inch piece, minced or grated)

1 can diced tomatoes (14.5 oz can, or, 4-5 Ripe Roma tomatoes)

2-4 gold yukon potatoes

⅓ cup raw cashews (Sub 1/2 can coconut milk or 1/2 brick silken tofu)

½ cup water

1 teaspoon salt

¾ teaspoon turmeric powder

2 teaspoons garam masala

1 tablespoon coriander powder

1½ teaspoon cumin powder

1 teaspoons Kashmiri red chili powder (or paprika for mild curry)

¼ teaspoon cardamom powder (5-6 pods, de-seeded and crushed)

2 teaspoons dried fenugreek (Kasoori Methi)

1 teaspoon butter (optional)

1 teaspoon Agave (or honey/sugar, adjust as needed)

Instructions

Instant Pot Method

Turn on Saute and adjust to High. Wait for 30-40 seconds and add butter (or ghee) and chopped onions, cook for 3 minutes, till they soften.

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews and cook for 2 minutes. Add water and scrape up any brown bits that have stuck to the bottom. Turn off Saute.

Close the lid and pressure cook on High for 5 minutes, followed by a natural pressure release. If in a rush, QR (quick release) after 5 minutes following your cooker instructions. Unlock and open the lid after the pin drops.

Using an immersion blender, puree the sauce to a smooth consistency. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Add dried fenugreek and butter and simmer (on Saute) for 2-3 minutes. Add agave or honey to balance the flavors, and you're done! If not using immediately, cool and store for later. For Freezing, see 'notes' below.

Stovetop Method

Heat a heavy bottom pot on medium-high heat, add add butter (or ghee) and chopped onions, cook for 3 minutes, till they soften.

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews and cook for 2 minutes.

Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15-20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.

Using a hand immersion blender, puree the sauce to a smooth consistency. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Add dried fenugreek and butter. Simmer uncovered for 2-3 minutes. Add agave or a little sugar to balance the flavors. If not using immediately, cool and store for later. For Freezing, see 'notes' below.

How to Use Tikka Masala Sauce (Instant Pot & Stove)

Thaw the sauce and add to pressure cooker. If the sauce looks too thick, add 1/4 - 1/2 cup of water. Add bite size pieces of any ONE of the following options:1. Chicken (thigh/breast): Add 1-1.5 lbs. chicken and pressure cook at LOW pressure for 5 minutes, followed by natural pressure release. Alternatively, simmer in a sauce pan for 15-20 minutes at medium-high heat.2. Paneer: Add 10-12 oz. cubed paneer. Turn on Saute and simmer for 4-5 minutes, until the paneer becomes soft (No pressure cooking required). Alternatively, simmer in a sauce pan for 10 minutes at medium-high heat.3. Vegetables: Add 4 cups vegetables of choice. Adjust pressure cooking time to '0' minutes at LOW pressure, followed by quick pressure release. Alternatively, simmer in a sauce pan for 10-12 minutes at medium-high heat.4. Fish/Salmon: Add fish cut in 2-inch pieces. Turn on Saute and simmer for 6-8 minutes, until the fish cooks through and turns opaque (No pressure cooking required). Alternatively, simmer in a sauce pan for 6-8 minutes, at medium-high heat.5. Cooked Chickpeas: Add 2 cans of rinsed and drained chickpeas and adjust pressure cooking time to 2 minutes at LOW pressure, followed by natural pressure release. Alternatively, simmer in a sauce pan for 10-12 minutes at medium-high heat.6. Shrimp: Use 1 lb. extra large thawed shrimp (21-30 count) and turn on Saute. Simmer for 6-8 minutes, or until shrimp are cooked through, turn pink and opaque. Alternatively, simmer in a sauce pan for 6-8 minutes at medium-high heat.

How to Freeze Tikka Masala Sauce

Cool the sauce completely. Store in an airtight container and refrigerate for 4-5 days, or freeze up to 2 months.

To re-use, thaw the sauce, ideally overnight in the refrigerator, and use per instructions.

Nutrition

• Calories: 141 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 4 g
• Cholestérol: 14 mg
• Sodium: 597 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 3 g