Ever wished you could make restaurant-style tikka masala curry on a busy weekday without starting from scratch? This tikka masala sauce is exactly that kind of kitchen helper. I make a big batch, cool it completely, and portion it out for stress-free meals later in the week. Don't worry if you're new to Indian cooking, this method is very forgiving and beginner-friendly.
This sauce works as a flexible base for paneer, tofu, chickpeas, vegetables, or even lentils. If you enjoy keeping staple sauces ready, you might also like my Instant Pot Indian Curry Sauce or this Spinach saag sauce.
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Smooth, Balanced, and Reusable
This tikka masala sauce works because it removes the hardest parts of curry-making upfront. The onions, tomatoes, ginger, garlic, and spices are fully cooked and softened before blending, so the sauce is smooth, balanced, and ready to use right away. You don't have to guess if the masala is "cooked enough" later; that work is already done.
The cashew cream adds gentle richness without overpowering the base, which means you can easily adjust the final dish. Add vegetables for a light weekday curry, paneer or tofu for something filling, or thin it slightly for a quick rice or millet bowl.
Because the sauce freezes well and reheats without splitting, you can cook once and create multiple meals during the week with very little extra effort.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat oil in a pot or start the Instant Pot in saute mode. Add onions and sauté for 4-5 minutes until soft.
Step 2: Add ginger and garlic and sauté for 2 minutes.
Step 3: Add tomatoes and cook for another 2 minutes.
Step 4: Stir in all spices and salt.
Step 5: Mix everything well.
Step 6: Add 2 cups of water and cook until everything is soft. Stove top: Cook for around 10 minutes or until tomatoes are cooked completely. Instant Pot: Pressure cook for 3 minutes on high pressure.
Step 7: Once cooked, cool completely.
Step 8: Blend this cooked onion tomato mixture until smooth and add it back to the pot.
Step 9: Add cashew cream and kasuri methi to the blended sauce.
Step 10: If using the Instant Pot, start it again in saute mode. Simmer this masala sauce for 5-8 minutes until thickened.
How to Use This Tikka Masala Sauce
This tikka masala sauce is the base recipe that I use across multiple meals at home. Once the sauce is ready, you can easily turn it into different tikka masala dishes by adding your choice of protein or vegetables. Below are my tested variations using this same sauce.
Cauliflower Tikka Masala - Roasted cauliflower florets tossed in this sauce for a hearty, plant-forward curry with bold flavors.
Vegan Tofu Tikka Masala - Crispy roasted tofu tikka simmered in this rich, spiced sauce for a restaurant-style curry.
Vegetable Tikka Masala - A simple, everyday curry made with mixed vegetables and this versatile sauce.
Chickpea Tikka Masala - A protein-rich, pantry-friendly option that works well for quick weeknight meals.
Serving Tips
At home, I usually keep this sauce plain and add vegetables or protein only when serving. It makes weekly meal planning much easier.
- Use it as a base for paneer, tofu, or vegetables and serve with Indian spiced basmati rice for a restaurant-style meal at home.
- Stir in chickpeas and pair with soft chapati or naan, inspired by this chickpea masala.
- Thin it slightly and use as a sauce for grain bowls or millet dishes.
Recipe
Tikka Masala Sauce
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Ingredients
- 4 cups tomatoes chopped
- 2 cups onions chopped
- 2 cups cashew cream
- 2 cups water for cooking
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2 teaspoon red chili powder
- 2 teaspoon garam masala
- 1 teaspoon turmeric powder
- 3.5 teaspoon salt adjust to taste
- 4 teaspoon oil
- ½ teaspoon kasuri methi powder dried fenugreek leaves or peowder. If using leaves, use 1 tsp.
Instructions
- Start by heating oil in a pot or start the Instant Pot on sauté mode.4 teaspoon oil
- Add the chopped onions and cook them gently for a few minutes until they soften and turn translucent. This step builds sweetness, so don't rush it.2 cups onions
- Add the ginger and garlic next, and stir until fragrant.1 tablespoon garlic , 1 tablespoon ginger
- Once that's done, add the tomatoes and cook for another couple of minutes so they begin to break down.4 cups tomatoes
- Sprinkle in all the ground spices and salt, mixing well so the spices coat the onions and tomatoes evenly.2 teaspoon cumin powder, 2 teaspoon coriander powder, 2 teaspoon red chili powder, 2 teaspoon garam masala, 1 teaspoon turmeric powder, 3.5 teaspoon salt
- Pour in the measured water and let everything simmer until soft.2 cups water
- If using an Instant Pot, pressure cook on high pressure for 3 minutes and allow a natural release.
- After cooking, let the mixture cool completely before blending.
- Blend until creamy, then return it to the pot.
- Stir in the prepared cashew cream and kasuri methi, and simmer gently until the sauce thickens and looks glossy. At this stage, taste and adjust salt if needed.2 cups cashew cream, ½ teaspoon kasuri methi powder
Notes
- Always cool the mixture before blending for a smoother sauce.
- Portion into 2-cup containers for easy future meals.
- The sauce thickens more as it cools.
Nutrition
Have you tried making tikka masala sauce at home? I'd love to hear how you used it. Leave a comment below and let me know, and don't forget to explore more kitchen basics recipes.
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