Instant Pot Tikka Masala

This Tikka Masala is absolutely delicious, super easy, and freezer
friendly.
From Ayurvedic Point of View:
Ayurveda considers onion and garlic more than food. As a result, onions
and garlic are known as blood purifiers in Ayurveda. While garlic has
curing properties, onions have cooling properties and are a perfect summer
snack. Onions are sweet in flavor and help promote better digestion.
Chili , the hottest of all Rasas (tastes), boosts appetite, clears the sinuses
and increases blood circulation. A pungent spice, like cayenne pepper,
tastes hot and remains spicy from start to finish. It’s sure to balance a wet,
heavy Kapha, but it may be too hot and dry for a Vata when taken in
abundance or combined with too many other drying foods.

Servings: 4
Time to Prepare: 30 minutes

Ingredients:

1 tsp. oil
1 small onion (chopped)
6 cloves of garlic (finely chopped)
2 tsp dried fenugreek leaves (have some extra for garnish)
1-inch of ginger (finely chopped)
1 hot green chili (serrano or bird’s eye)
1 tsp. turmeric
28 oz diced tomatoes(including juices) + 2 ripe tomatoes
(chopped)
1 tsp. paprika (a combination of sweet and smoked)
1 tsp. coriander powder
Smoked paprika or cayenne for garnish
1/2 cup non-dairy yogurt (plain or lightly flavored)
1/2 tsp. cayenne
1 tsp garam masala (curry powder)
1/4 cup chopped red or green bell pepper
3/4 tsp. salt
1/4 cup non-dairy cream like cashew, soy, or coconut (optional)

Instructions:
  1. Press Sauté on Instant Pot. When the oil is hot, add the finely
    chopped onion, ginger, garlic, and chili. Add a small pinch of
    salt, mix well and simmer for around 3 minutes. Also, stir
    occasionally.
  2. Add the spices and mix properly. Add the bell pepper and mix
    properly. Add tomatoes, yogurt, and salt and mix well. (Stir well
    for a few seconds to clean up the scorched onion bits, otherwise,
    they appear to scorch further and cause Burn errors in certain
    vulnerable Instant Pots).
  3. Cancel Sauté. Secure the lid. Pressure Cook for 11-12 minutes
    (High Pressure Manual).
  4. Allow the pressure to escape naturally. Open the lid now. Mix,
    taste, and adjust salt, flavor, heat. If required, add some sugar or
    maple syrup. (Add 1/2 tbsp. if you’re using plain unsweetened
    yogurt). Add some more fenugreek leaves or cilantro, some
    freshly ground paprika or cayenne and garam masala for
    garnish.
  5. You can freeze the tikka masala sauce for up to 2 months at this
    stage and refrigerate for up to 4 days. Add some non-dairy
    cream for a creamier texture and use or refrigerate. You can also
    mix half of the sauce to make it smoother.
Notes:
  1. Just like with all Indian recipes, I seek to keep the flavors as
    real as possible while keeping it simple. You can adjust certain
    items depending on supply and choice (non-dairy yogurt can
    easily be subbed for non-dairy cream or milk). It doesn’t ruin
    the great taste; the sauce is flavorful enough, and some
    modifications here and there don’t influence the taste. It just has
    an effect on the traditional taste profile that may or may not be
    detectable.