Tikka Masala Sauce

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A creamy tikka masala sauce made with onions, tomatoes, cashews, and warming spices. This freezer-friendly base is perfect for quick Indian curries.

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Author Sravanthi Chanda

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

Tested Tips from My Kitchen

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.

The ingredients listed above make about 8 cups of tikka masala sauce. For a tikka masala curry that serves 4, I usually use 2 cups of sauce. You can scale the sauce recipe up or down depending on how much curry you plan to make.

Nutrition