MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot Tikka Masala
 Categories: Indian, Vegan
      Yield: 6 Servings
 
      1 ts Oil
      1 sm Onion; chopped
      6 cl Garlic; finely chopped
      1    Ginger piece (1");
           - finely chopped
      1    Hot green chili; such as
           - serrano or bird's eye
      1 ts Turmeric
      1 ts Paprika; combination of
           - sweet and smoked
      1 ts Coriander powder
    1/3 ts Cayenne; up to 1/2 ts
    1/2 ts Garam masala; up to 1 ts
      2 ts Dried fenugreek leaves;
           - plus more for garnish
    1/4 c  Red or green bell pepper;
           - chopped
     28 oz Diced tomatoes;
           - including juices
    1/2 c  Non dairy yogurt
    3/4 ts Salt
    1/4 c  Non dairy cream (optional)
           Smoked paprika or cayenne;
           - for garnish
 
  Preparation time: 10 minutes
  Cooking time: 20 minutes
  
  To use the sauce with veggies, chickpeas, tofu etc:
  
  Add the 4 cups vegetables, 3 cups chickpeas, or 21 oz baked tofu, or
  seitan/vegan chiken subs, and some non dairy cream like cashew/soy
  cream to the cooked sauce(after pressure cooking), and simmer for
       10    minutes.
  
  Soycurls: Add 2 to 2-1/2 cups soy curls and 1/2 cup water to the
  sauce, Pressure cook for 6 minutes and natural release. You can also
  add the soy curls earlier with the uncooked sauce.
  
  Press saute on Instant Pot. When hot, add the oil then add finely
  chopped onion, ginger, garlic, and chili. Add good pinch of salt, mix
  well and cook for about 3 minutes. Stir occasionally
  
  Add the spices and mix well. Add bell pepper and mix well. Add
  tomatoes and non dairy yogurt and salt and mix well. (stir well for a
  few seconds to pick up the scorched onion bits, else they tend to
  scorch more and cause burn errors in some sensitive instant pots)
  
  Cancel saute. Close the lid. Pressure cook for 11 to 12 minutes
  (manual high pressure).
  
  Let the pressure release naturally. Open the lid. mix, taste and
  adjust salt, flavor, heat. Add some sugar or maple syrup if needed.
  (I add 1/2 ts if using plain unsweetened yogurt). Add some more
  fenugreek leaves or cilantro, some fresh smoked paprika or cayenne,
  and garam masala for garnish.
  
  At this point you can freeze the tikka masala sauce for upto 2
  months, and refrigerate for upto 4 days. Add some non dairy dream for
  creamier and use or store(refrigerated or freeze). You can also blend
  half of the sauce for smoother.
  
  Recipe by Richa Hingle
  
  Recipe FROM: <https://www.veganricha.com/
  instant-pot-tikka-masala-sauce-vegan-recipe/>
 
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