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Basic Tikka Masala Base Sauce
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5 from 7 votes

Basic Tikka Masala Sauce

How to make Basic Tikka Masala Sauce for Tikka Curries in Instant Pot and Stove top Pressure Cooker.
Prep Time10 mins
Cook Time20 mins
Course: Condiments
Cuisine: Indian
Keyword: Indian Base Curries, Tikka Masala Curry
Servings: 2 Cups

Equipment

  • Instant Pot or Stove Top Pressure Cooker
  • Knife
  • Chopping Board

Ingredients

  • 2 Medium Sized Onions
  • 7-8 Tomatoes(Roughly Chopped) (Roma Tomatoes)
  • 1 Bell Pepper(Medium) preferably Red Bell Pepper
  • 7-8 Garlic Cloves
  • 1" Ginger Piece
  • 2-3 Green Chillies

Dry Whole Spices

  • 1-2 Bay Leaf
  • 1 Cinnamon Stick(Medium size)
  • 4-5 Cloves
  • 5-6 Peppercorns(Black Peppers)
  • 1 tbsp Cumin Seeds

Other

  • ¼ Cup Cashew Nuts or Blanched Almonds
  • ½-1 tsp Kasuri Methi/Dried Fenugreek Seeds
  • 1-2 tsp Garam Masala
  • 1-2 tsp Kashmiri Red Chilli Powder
  • ½ tsp Raw Cane Sugar/Jaggery/Coconut Sugar
  • 1 tsp Salt
  • 2-3 tbsp Flavourless oil like Olive Oil/Rice Bran Oil
  • ¼ cup Yogurt(Dairy or plant based)

Instructions

  • Roughly Chop Onions, Tomatoes and Bell Pepper.
  • Make a coarse paste of ginger garlic and green chillies.

Instant Pot Method to make Tikka Sauce

  • Switch on the Instant Pot. Set the SAUTE mode ON for 10 mins.
  • Add oil to inner pot, once the display shows HOT, add oil.
  • Next add dry whole spices and cumin seeds.
  • When seeds crackle, add chopped onions, saute for 1-2 mins, then add coarsely crushed ginger garlic and green chillies.
  • Saute till onions start turing light pink. If it is sticking to the base of inner pot, add 2-3 tbsp of water at a time to deglaze the base. Scrape to make sure nothing is sticking to base.
  • Add finely chopped tomatoes,red bell pepper, cashews, garam masala,salt, red chilli powder and about¼- ½ Cup water.
  • Cancel the SAUTE MODE. Cover the lid and seal the Instant Pot. Set the PRESSURE COOKER MODE ON. Set the time for 5 mins.
  • Once the timer goes OFF, Wait for 1-2 mins. then do QUICK PRESSURE RELEASE.
  • Open the lid, check masala. Take out bay leaf and cinnamon stick.
  • Blend the masala in fine puree, using hand blender. Or, transfer it to a blender jar once it cools a bit.
  • Switch ON the SAUTE MODE again for 5 mins. add sugar, yogurt, kasuri methi(dried fenugreek leaves) , salt and mix well.
  • Cook for 1-2 mins till masala boils lightly.

Stove top Pressure Cooker

  • Switch on the gas on medium flame.
  • Add oil, then add whole spices and cumin seeds.
  • Once seeds crackle add onions and then ginger garlic and green chilli paste.
  • Saute and cook till onions turn light pink.
  • Add roughly chopped tomatoes, bell pepper, cashew nuts and garam masala, salt and red chilli powder.
  • Add about ¼-½Cup water and the close the lid.
  • Cook on medium flame for about 2-3 whistles. Switch off the gas.
  • Let the pressure release naturally.'Take out bay leaf and cinnamon stick.
  • Blend the masala in fine puree, using hand blender. Or, transfer it to a blender jar once it cools a bit.
  • Switch on the Stove-Top again and then add sugar, yogurt, kasuri methi(dried fenugreek leaves) and mix well.
  • Cook for 1-2 mins till masala boils lightly.

To make in open Pan

  • Follow all the steps till adding tomatoes, bell pepper and cashews. Add about 1/2-1 cup water. Cover the pan and cook till tomatoes are soft and mushy.
  • Take out cinnamon and bay leaf and blend to a fine puree,
  • Switch on the Stove-Top again and then add sugar, yogurt, kasuri methi(dried fenugreek leaves) and mix well.

How to store and Use the Tikka Masala Sauce

  • Use as required to make Chickpea tikka masala, Dal Makhani , mixed veggie or Cauliflower tikka Masala.
  • Cool it completely store in mason jars/bottles or freezer friendly boxes.

Video

Notes

You can add about 1 tbsp of readymade Ginger Garlic paste instead of fresh ginger and garlic. 
Use green chillies as required. 
In case you run out of Cashew nuts , you can skip it and add about 1/2 Cup Cream.Add it when adding yogurt.