Tikka Masala

Directions

• Add onion, garlic, and ginger to a blender and blend until a smooth paste is formed. Add a splash of water if needed. This is a good method to prep large batches beforehand and keep in the freezer until needed! It’s also not necessary, so if you just want to chop the onion and garlic and grate your ginger, that’s fine too!
• Warm the oil in a medium saucepan over medium-high heat. Add cumin and chilies (if using) and allow them to sizzle for 30 seconds until fragrant.
• Add the garlic, ginger, onion paste and sauté for 10 minutes. You’re trying to add some brown colour to the onions and cook off any excess moisture.
• Add the ground spices and cook for another minute until everything is fragrant and blended together.
• Add tomato purée, stirring everything together. Place bay leaves into sauce and cook for 10 minutes until the colour and aroma deepens.
• Blend the cashews with the soaking water in a blender until a smooth, cream-like consistency forms (add more cashews if needed). Add the cashew cream to the sauce and mix well. Add paprika, salt, and pepper.
• Discard the bay leaves and serve with rice and/or naan. Top with cilantro if available.
• This pairs well with roasted cauliflower tikka, roasted sweet potatoes, and any other vegetable you can think of for a completely vegetarian dish!
• For meat lovers, this would be a great sauce to serve with chicken or fish. We placed fish fillets in the sauce, covered and cooked for 15 minutes until fish was done. Amazingly simple and delicious!