As a working mom, I always have few items prepped for weekdays and one of the easiest items is tikka masala sauce. Just make a batch using Instant pot, freeze and use it as base for paneer or veggies for a quick curry ! You can always change the quantity of the ingredients below to get different flavor everytime !
Vegetarian | Vegan | GF
Serving Size : ~1000 ml
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
2 onions
3-4 garlic cloves
1 tbsp ginger
4-5 tomatoes (~ 800 ml @lasanmarzano tomatoes)
4-5 red chillies
1/4 cup nuts like almonds, melon seeds or cashews for thickness
1 tsp jeera powder
2 tsp garam masala
1 tbsp coriander powder
1 tsp turmeric powder
1 tbsp oil
salt to taste
Instructions
In 6 quart Instant Pot, select “Sauté/More” mode with cook time of 6 mins.
Add onions, ginger, garlic, chillies, nuts and saute for 3-4 mins. Add tomatoes, all the spices, water and mix well.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 3 mins. Once done, naturally release the pressure (NPR).
Select “Sauté/More” mode with cook time of 6 mins. Blend well and add salt to taste. Cook in sauté mode for 3-5 mins to adjust consistency, if needed. Mix well and keep on Sauté till you get the preferred consistency.
Once the mixture completely cools down, store in ziplock bags in freezer for 1-2 months.
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