This is a yummy dish if you want to expand your horizons and add an Indian dish to your meal plan! I am by no means claiming this is a genuine Tikka Masala dish. It’s just my re-creation with what I had available. By starting the rice first, working on the sauce, and veggies simultaneously it ends up finishing all around the same time to serve hot and fresh. Hope you enjoy!
First you’ll want to start your rice in the instant pot:
2 cups basmati rice
2 cups water
Add rice and water to your instant pot and cook on manual for 6 minutes. Then let NPR (natural pressure release) for 10 minutes. Release rest of steam and leave on “keep warm”.
2 Tbsp. olive oil
1 yellow onion sliced
1 Tbsp. minced garlic
2 tsp. paprika
1 tsp. garam masala
1/2 tsp. turmeric
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1 (14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)
6 Tbsp. plain yogurt (dairy or non-dairy both work)
Saute onion and garlic for 2-3 minutes, add in spices. Add fire roasted tomatoes and yogurt. Stir until combined.
For your Vegetables
In a frying pan add olive oil and fry hash brown potatoes, frozen peas, and chickpeas to your liking. Then add your sauce and mix in until combined.
Serve vegetable mixture over rice and garnish with cilantro if you’d like.
Recipe Notes: This would also be great to use as filling in a wrap. If you would like it to be saucier just double the sauce ingredients.