Tikka Masala Sauce Recipe
This homemade Indian tikka masala sauce, with its vibrant color and vivid flavors, is perfect for meal prep. Set aside just 30 minutes to make a batch with tomatoes, onions and a few simple spices, then enjoy a restaurant-style tikka masala dish whenever the craving strikes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Sauce
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 uses
Calories: 294kcal
Heat oil in a saucepan over medium-low heat. Add the coriander seeds, cumin seeds, cardamom pods, cloves, cinnamon sticks, bay leaves and red chilli peppers. Fry the spices until a couple of shades darker and very aromatic.
Add the onions to the saucepan and saute until they begin to brown. Stir in the ginger garlic paste and saute for a minute. Add the tomatoes to the pot along with tomato paste, turmeric and paprika. Mix well. Cover and cook five minutes over medium heat until the tomatoes are very soft.
Stir in the optional dried mushrooms at this point, if using. Add a cup of water, bring the sauce to a boil, cover and cook five more minutes.
Stir in the cashews followed by the kasoori methi and sugar. Add salt to taste. Bring to a boil, simmer for five minutes, then turn off heat. Let the sauce cool.
Place the sauce in a blender and add a cup of water. Blend into a very smooth paste. Your tikka masala sauce is ready!
Calories: 294kcal | Carbohydrates: 45g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Potassium: 1216mg | Fiber: 15g | Sugar: 14g | Vitamin A: 2584IU | Vitamin C: 47mg | Calcium: 201mg | Iron: 6mg