Supposed to serve this with rice, but it's a very thick masala. There's already so many potatoes. Why add more carbs to a delicious recipe?
Source: The Recipe Well | Serves: 6 | Time: 30 min
Changes: made it an instant pot recipe and not a slow cooker recipe! I also used onion powder and all spice in the spice mix instead of sauteeing fresh onion and ginger
1 tbsp garam masala
1 tbsp paprika
1 tbsp onion powder
2 tsp ground cumin
1.5 tsp salt
1 teaspoon coriander
1 teaspoon sugar
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Oil for cooking the garlic
3 cloves garlic, minced
3 cups white or yellow #potatoes, diced
2 cups tomato purée
1 15oz can #chickpeas, drained and rinsed
1 14oz can fire-roasted #tomatoes
1 cup frozen #peas
1 red, yellow or orange bell pepper, diced
1 jalapeño pepper, diced
3/4 cup #cashews, soaked and rinsed
1 tbsp lemon juice, freshly squeezed
Make the spice blend: Add all ingredients to a small bowl and stir until well combined. Set aside.
Set Instant Pot to saute. Heat coconut oil in a small skillet over medium heat and saute the garlic until fragrant. Hit cancel
Add the potato, chickpeas, green peas, bell pepper, jalapeño, tomato purée, fire-roasted tomatoes and spice blend to the Instant Pot. Mix until ingredients are evenly distributed, then set the Instant Pot for 20 minutes. Manually release steam.
While the tikka masala is slow cooking, place cashews in a bowl of just boiled water and set aside. A few minutes before the slow cooker is done, drain and rinse the cashews. Place the cashews in a high speed blender with 3/4 cup fresh water and blend until smooth and creamy.
Once the Instant Pot is done, add the cashew cream and lemon juice and stir until well combined. If needed, add salt to taste. Serve immediately with basmati rice or naan, if you'd like, or just eat as is. That's what I did!