Tikka Masala Sauce (Freezer-Friendly)
This creamy, rich, restaurant-style tikka masala sauce gets ready in just 30 minutes with the help of Instant Pot. I always make this in bulk and freeze it for later. One sauce can make various curries by adding mixed veggies, paneer, tofu, chickpeas, chicken, or seafood.
About This Recipe
I have already shared the recipes for paneer tikka masala and chickpea tikka masala, but the gravy method is elaborated and made on the stovetop. While this tikka masala sauce is super quick to make in the instant pot.
You’ll need just 30 minutes (from start to finish) to make this versatile sauce.
This sauce recipe comes in handy when you’ve friends coming over and you don’t want to spend much time in the kitchen. Add your guest’s favorite protein or veggies. Serve with store-bought naan or simply cook rice at home to make a quick meal.
I make this tikka masala sauce in bulk and freeze some later. So I can have a quick lunch or dinner ready when I’m busy or not in the mood to cook an elaborate meal.
Ingredient Notes
Here is a pic of the ingredients you’ll need to make this flavorful, aromatic tikka masala sauce recipe. All of them are basic and easy to find. The detailed ingredient amount is mentioned in the recipe card below at the end of the post.
Oil & Butter: Yes, you’ll need both, Oil prevents the butter from burning. You can use only oil but butter adds a slight richness to the gravy. Afterall we are making restaurant-style sauce.
Whole spices: I have used cloves, green cardamoms and cinnamon stick. Always add whole spices in hot oil to release their aroma and flavor. Never add to cold oil. Later on, we are going to grind it along with the gravy once the cooking is done.
Onion, Ginger, Garlic, Tomatoes: These are the basic, common Punjabi gravy ingredients.
Cashew nuts: They add creamy texture to the sauce.
Powdered spices: Add turmeric powder, red chili powder, cumin powder, and coriander powder while pressure cooking.
Garam masala & Kasoori methi: Always add these two after pressure cooking, so they retain their flavor and aroma.
- I prefer to use my homemade garam masala.
- Always crush kasoori methi between your palms before adding it to release its flavor and aroma.
- In humid conditions, kasoori methi can become soft and hard to crush. You can toast it in the microwave or stovetop for a few minutes to solve this. After it cools down, you’ll find it much easier to crush.
Heavy whipping cream: It adds a creamy, luscious texture with rich flavors.
How To Make Tikka Masala Sauce?
1) Turn on the saute mode on your instant pot. Heat butter and oil.
2) Once hot add whole spices (cloves, green cardamoms, and cinnamon), saute for 30-40 seconds or until you get a nice aroma of the spices.
3, 4) Add onion, ginger, and garlic. Sprinkle some salt to speed up the cooking process. Cook for 4-5 minutes or until they get lightly brown and soft.
5) Add tomatoes and cashew nuts. Mix well.
6, 7) Add remaining salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
8) Add water and press down the mixture so most of it is under the water. Turn off the saute mode.
9) Cover the instant pot with a lid. Keep the valve in a sealing position. Cook on manual (high pressure) for 4 minutes. Let it NPR (natural pressure release). Once the pin drops open the lid.
10) Add garam masala and crushed kasoori methi. Mix.
11) Grind it into a smooth paste using a hand blender or use a regular blender/grinder.
12) Add heavy whipping cream, and mix. Tikka masala sauce is ready.
Expert Tips
- Make It Vegan:
- Replace butter with oil.
- Replace heavy cream with coconut cream. Or add more ½ cup of cashews.
- If you’re using a blender (instead of immersion hand blender) then let the sauce cool down slightly before grinding.
- Don’t worry about even chopping, just roughly chop onion, ginger, garlic, and tomatoes. These are going to be pressure cooked and pureed.
Storage & Freezing
In the refrigerator, tikka masala sauce stays good for 3-4 days. Store the sauce in an airtight container after it cools down completely.
In the freezer, it stays good for up to 3 months.
- Divide the sauce into your family-size portions in a freezer-safe container. Or you can use silicone cupcake molds to freeze. 1 mould = ¼ cup. This small portion of storage comes in handy when making single-serving curry.
- If freezing into the moulds then transfer them to a freezer-safe ziplock bag once frozen.
- To thaw, remove it from the freezer and keep it on the countertop for a few hours or in the fridge overnight.
- Reheat on the stovetop until it starts simmering, and add your choice of protein and veggie. Simmer for 2 more minutes and it’s ready.
Check Out Other Freezer-Friendly Gravy Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Tikka Masala Sauce Recipe (Freezer-Friendly)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 3 tablespoons Oil
- 2 tablespoons Butter
- 4 Cloves
- 4 Green cardamoms
- 1 inch Cinnamon stick
- 1 lb Red onion, 3 medium, roughly chopped
- 1 ½ inches Ginger, chopped
- 8 cloves Garlic, chopped
- 1.5 lb Tomatoes, 6 medium, roughly chopped
- ½ cup Cashew nuts
- 2 teaspoons Salt, or to taste
- 4 teaspoons Red chili powder
- 3 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- ½ teaspoon Turmeric powder
- ½ cup Water
- 1 tablespoon Kasoori methi (Dried fenugreek leaves), crushed between your palms before adding
- 2 teaspoons Garam masala
- ½ cup Heavy whipping cream or fresh cream or malai
Instructions
- Turn on the saute mode on your instant pot. Heat butter and oil.
- Once hot add whole spices (cloves, green cardamoms, and cinnamon), saute for 30-40 seconds or until you get a nice aroma of the spices.
- Add onion, ginger, and garlic. Sprinkle some salt to speed up the cooking process. Cook for 4-5 minutes or until they get lightly brown and soft.
- Add tomatoes and cashew nuts. Mix well.
- Add remaining salt, turmeric powder, red chili powder, cumin powder and coriander powder. Mix well.
- Add water and press down the mixture so most of it is under the water. Turn off the saute mode.
- Cover the instant pot with a lid. Keep the valve in a sealing position. Cook on manual (high pressure) for 4 minutes. Let it NPR (natural pressure release). Once the pin drops open the lid.
- Add garam masala and crushed kasoori methi. Mix.
- Grind it into a smooth paste using a hand blender or use a regular blender/grinder.
- Add heavy whipping cream, and mix. Tikka masala sauce is ready.
