Tikka Masala Sauce Recipe
Tikka Masala Sauce is a creamy and luscious tomato-onion based gravy. This sauce is super versatile and can be used as a base for many dishes.
Servings: 3 cups
Ingredients
- 1 tablespoon oil
- 2 tablespoon butter (divided) ( or vegan butter)
- 1 teaspoon cumin seeds
- ½ inch cinnamon stick
- 2 medium white onion, diced
- 1 ½ inch ginger
- 4-5 large garlic cloves, chopped
- 4 large ripe tomato
- 2 teaspoon tomato paste
- ½ teaspoon turmeric powder
- ½ teaspoon Indian red chili powder (spicy)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 ½ teaspoon garam masala (divided)
- ½ teaspoon honey or sugar
- 1 ½ teaspoon kasuri methi (dry fenugreek leaves)
- salt to taste
- ¼ cup cream ( vegan : use cashew cream or thick coconut milk)
- ½- ¾ cup water
Instructions
Stove Top Method -
- Heat one tablespoon butter and one tablespoon oil in a pan on medium heat. Add one teaspoon cumin seeds and small piece of cinnamon stick. Toast the cumin seeds for 30 seconds and 2 chopped medium onion, 1 ½ inch ginger, 4 large garlic cloves and a pinch of salt.
- Saute for 7-8 minutes till onions turn slight brown.
- Add four large ripe tomatoes with the juices, 2 teaspoon tomato paste, ½ teaspoon turmeric powder, 1 teaspoon Indian red chili powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder and salt to taste. Mix it well and cook for 12-15 minutes till mixture turns soft and some the water from the tomato is evaporated.
- Remove the cinnamon stick and cool the mixture and transfer it to a blender. Make a fine paste.
- Now transfer the sauce back to the same pan, add ¼ cup heavy cream, ½ teaspoon honey or sugar, 1 ½ teaspoon dried fenugreek leaves, ½ teaspoon garam masala, 1 tablespoon butter, water to adjust the thickness of the gravy ( about ½ to ¾th cup)
- Mix and check for seasoning. Simmer the tikka sauce for 5 minutes and its done
Instant Pot Method -
- Turn on the instant pot and press sauté mode. Add the butter and oil and let it melt. Add one teaspoon cumin seeds and small piece of cinnamon stick. Toast the cumin seeds for 30 seconds and 2 chopped medium onion, 1 ½ inch ginger, 4 large garlic cloves and a pinch of salt.
- Saute for 3-4 minutes till onions turn slight brown.
- Add four large ripe tomatoes with the juices, 2 teaspoon tomato paste, ½ teaspoon turmeric powder, 1 teaspoon Indian red chili powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder and salt to taste. Mix it well and saute for 2 minutes. Add ½ cup water and mix it well scraping the bottom of the pot.
- Cancel the saute mode, close the lid and adjust the vent to sealing position. Press the manual or pressure cooker mode and adjust the time to 6 minutes.
- Naturally release the pressure. Remove the cinnamon stick and puree the mixture using a immersion blender. If using a regular blender, let the mixture cool before grinding.
- Add ¼ cup heavy cream, ½ teaspoon honey or sugar, 1 ½ teaspoon dried fenugreek leaves, ½ teaspoon garam masala and 1 tablespoon butter.
- Mix and check for seasoning. Simmer the tikka sauce for 5 minutes and its done
How to use Tikka Masala Sauce?
- Saute onion, bell peppers and paneer cubes and add them to the sauce.
- You can also oven roast or air fry cauliflower, zucchini, green beans and mix it with the tikka masala.
- Pair it with just paneer cubes or sautéed tofu.
Notes
If using cashews, add them while sautéing the tomatoes and puree them with onion-tomato masala.