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Homemade authentic tikka masala sauce in bowl with spoon and spices scattered around.
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5 from 15 votes

Tikka Masala Sauce Recipe

This homemade Indian tikka masala sauce recipe is perfect for meal prep and so much better than store-bought. 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
Cook Time20 minutes
Total Time30 minutes
Course: Sauce
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 uses
Calories: 294kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Skillet or wide saucepan
  • Blender

Ingredients

  • 8 cloves
  • 10 green cardamom pods
  • 2 bay leaves
  • 2 dried red chili peppers
  • 1-inch stick cinnamon (broken into smaller pieces)
  • 4 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 medium red onions (chopped)
  • 1 heaping tbsp ginger garlic paste
  • 4 medium tomatoes (diced)
  • 2 heaping tablespoons tomato paste
  • 1 teaspoon paprika (optional)
  • ¼ teaspoon turmeric
  • ¼ cup dried mushrooms (optional)
  • 2 tablespoon kasoori methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon avocado oil or any neutral oil
  • ¼ cup cashews (soaked for 30 minutes. To make this nut-free, use ¼ cup canned coconut milk, the thick part)
US Customary - Metric

Instructions

  • 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.
    Spices frying in pan.
  • Add the onions to the saucepan and saute until they begin to brown. Stir in the ginger garlic paste and saute for a minute.
    Ginger garlic paste and onions sauteing.
  • 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.
    Spices added to tomatoes and onions.
  • 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.
    Mushrooms added.
  • 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.
    Kasoori methi added to sauce ingredients.
  • Place the sauce in a blender and add a cup of water. Blend into a very smooth paste. Your tikka masala sauce is ready!
    Blended tikka masala paste.

Nutrition

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