Spicy Lentils
Salmon Tikka Masala
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Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat in a makhani sauce. And it turns out that making it in the Instant Pot is so
much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy
curry.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a
hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes
days to make. Here is a simplified version with a similar authentic flavor.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
Marinade
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp Ginger fresh, grated
- 1 tbsp garlic minced
- 1/2 tsp tumeric ground
- 1 tsp kosher salt
- 1 1/2 lbs salmon fillet skinless, cut into 8 pieces
- 1 tsp garam masala (recipe below)
Curry
- 1 tbsp vegetable oil neutral
- 1 yellow onion finely diced
- 1 tsp kosher salt
- 1 tsp Ginger fresh, grated
- 1 tsp garlic minced
- 1 1/2 cups canned tomato puree
- 1 tsp kashmiri red chile powder or another mild red chile powder
- 1/2 tsp tumeric ground
- 1/3 cup Water
- 3/4 cup heavy cream
- 1 tbsp fenugreek leaves dried
- steamed rice for serving
- naan for serving
- 4 wedges lemons
- 1/2 tsp garam masala (recipe below)
Garam Masal
- 2 tbsp black peppercorns
- 2 tbsp cloves
- 1 tbsp cinnamon stick crushed
- 2-5 cardamom pods (about 2 teaspoons)
- 1 tbsp black cumin seeds (shah jeera) or cumin seeds
Ingredients
Marinade
Curry
Garam Masal
|
Instructions
Garam Masala
- Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
- As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
- Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
Salmon Tikka Masala
- To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chile powder, garam masala, turmeric, and salt and stir to mix.
- Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
- To make the curry: Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
- Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
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