masala sauce

An authentic Tikka Masala Sauce recipe with a blend of spices that is smooth, creamy and ready in under 30 minutes in the Instant Pot or on the Stove.

Tikka Masala Sauce - Instant Pot | Stove

unsalted butter (or ghee)

onion (1 medium onion coarsely chopped/sliced)

garlic (3 cloves, crushed or minced)

ginger (1-inch piece, minced or grated)

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

cashews

water

salt

turmeric powder

garam masala

coriander powder

cumin powder

Kashmiri red chili powder ((or paprika

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

dried fenugreek ((Kasoori Methi))

butter ((optional))

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

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&#039;re done! If not using immediately, cool and store for later. For Freezing, see &#039;notes&#039; below.

Instant Pot 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 &#039;notes&#039; below.

Stovetop Method

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 &#039;0&#039; 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 Use Tikka Masala Sauce (Instant Pot &amp; Stove)

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.

How to Freeze Tikka Masala Sauce

An authentic Tikka Masala Sauce recipe with a blend of spices that is smooth, creamy and ready in under 30 minutes in the Instant Pot or on the Stove.
Recipe: https://spicecravings.com/tikka-masala-sauce-instant-pot-stove

Here's what you need:
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
⅓ cup raw cashews
½ cup water
Spices
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
After Pressure Cooking
2 teaspoons dried fenugreek (Kasoori Methi)
1 teaspoon butter (optional)
1 teaspoon Agave (or honey/sugar), adjust as needed

DETAILED INSTRUCTIONS: https://spicecravings.com/tikka-masala-sauce-instant-pot-stove

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Tikka Masala Sauce- Instant Pot & Stove

Beans and brown rice balls served in a rich masala sauce with incredible flavors. Everyone, even meat-eaters will love this vegan dish!

Veggie Balls in Creamy Masala Sauce

tbsp oil

onions (finely sliced)

garlic

ginger

carrot (thinly sliced)

red bell pepper (chopped)

tomatoes (diced)

tsp cumin

tsp garam masala

turmeric

tsp ground chili

tsp sea salt

tsp dried fenugreek leaves (optional)

non-dairy yogurt ((or coconut cream))

brown rice

onion (finely sliced)

mushrooms (sliced)

red kidney beans (drained and rinsed)

tomato paste

chives

oats

yeast

tsp chili powder

maple syrup

oat flour

Heat the oil in a large pan over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat until the onions are soft and golden, about 10 minutes.

Add the diced carrots, red bell pepper, and tomatoes. Cook for 5 minutes.

Add all the spices: cumin, garam masala, turmeric, chili, salt, and fenugreek leaves if using.

Add the 1 cup of water and bring to a boil. Cover and reduce the heat to low medium. Let simmer for about 30 minutes or until vegetables are tender.

Remove from heat, let cool a few minutes, and process in a blender until silky smooth. Pour the sauce into a large bowl or saucepan, stir in the yogurt, and set aside.

Masala Sauce

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Add the rice and water to a medium saucepan. Bring to a boil and cook according to the package instructions.

Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, and cook for about 3 minutes or until the onions are soft. Next, add carrots and mushrooms, and cook for another 7-8 minutes. Carrots should be slightly tender.

In a food processor, combine the cooked onions, carrots, and mushrooms with the drained beans, tomato paste, chives, rolled oats, nutritional yeast, spices, salt, maple syrup, and cooked rice. Process for about 10 seconds, you should get a soft and slightly chunky mixture. Do not process too much to keep some texture.

Transfer to a large mixing bowl and add the oat flour. Mix until fully incorporated. The mixture should be soft but not too sticky.

Using your hands, shape the mixture into 2-tbsp size balls and place them on the prepared baking sheet. Bake for 13-15 minutes, turning the balls halfway through baking.

Heat a tablespoon of oil in a large skillet. Once hot, add the baked veggie balls and cook for 3-5 minutes or until golden brown. Pour in the masala sauce and cook over low-medium heat for another 5 minutes.

Serve with rice, vegan biryani, or with a salad.

Veggie Balls

I made this recipe a couple months ago and thought I rated it. It was delicious! I think I licked the plate clean!

Today, I wanted to make an Italian tomato sauce with veggie balls so I just made my own sauce and then made your veggies balls with Italian and mushroom seasoning rather than the Indian spices. Just what I needed!

Thanks!

This is delicious comfort food! It soothes my throat too. Thank you.

I made this last night for two and it definitely tasted like "restaurant quality"!!  Two changes I made that might be useful... I used lots more spices (garam masala, curry, coriander, and ginger) than what the recipe called for.  I also substituted oat flour with wheat flour and had to use lots more than suggested in order to form the balls.  Other than that, we are beaming with joy and yumminess.  The next day we have lots of leftovers that I am already so excited for.  This is the first time I have ever felt inspired to post a comment on an online recipe.  It's THAT GOOD.  Thank you so much for this deliciousness!

It looks delicious from the pictures! Today, I will make this dish. Thank you so much for sharing this amazing recipe!

Ok, so I cheated a little bit. I needed a quick week night meal and substituted falafel balls I had on hand.  It was delicious, even if a sinful substitute. :) The sauce was awesome! Next time I'll make the veg balls too.

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