Instant Pot Tikka Masala - Vegan Tikka Masala Sauce Recipe.
Instant Pot Tikka Masala - Vegan Tikka Masala Sauce Recipe. Freezer Friendly Tikka masala sauce, made in a Pressure Cooker. Saucepan option. Add veggies, tofu, chickpeas, vegan chickin subs. Glutenfree Soyfree Nutfree
Course: Main Course
Cuisine: Indian, Vegan Gluten-free
Keyword: tikka masala sauce recipe, vegan tikka masala sauce
Author: Vegan Richa
1small onion chopped(I usually just process the onion, garlic, ginger and chilli to chop in a processor or a chopper)
1/2cupnon dairy yogurt, plain unsweetened, plain lightly sweetened also works
1/4cupnon dairy creamsuch as cashew, soy or coconut (optional)
smoked paprika or cayenne for garnish
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.
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.
Oil-free: Saute in 2-3 tbsp water or broth.Nut-free: Use soy or coconut non dairy yogurt and cream. If using fresh tomatoes, add a tbsp of tomato paste with the tomatoes. Saucepan: Follow steps 1 to 2 over medium heat. Partially cover and cook for 30 to 35 mins. Add some water if needed. Add yogurt and mix in. Blend half the sauce and continue to simmer for another 10 mins. Taste and adjust salt and flavor. Nutrition is for 1 serve of sauce