Tikka Masala Sauce - Instant Pot | Stove

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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: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.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.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.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.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.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.

Step 12

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

Step 13

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