Press saute on Instant Pot. When hot, add the oil then add finely chopped onion, ginger, garlic, and chili. Add good pinch of salt, mix well and cook for about 3 minutes. Stir occasionally.

Add the spices and mix well. Add bell pepper and mix well.

Add tomatoes and non dairy yogurt and salt and mix well. Stir well for a few seconds to pick up the scorched onion bits, else they tend to scorch more and cause burn errors in some sensitive instant pots.

Cancel saute. Close the lid. Pressure cook for 11-12 mins (manual high pressure).

Let the pressure release naturally. Open the lid. Mix, taste and adjust salt, flavor, heat. Add some sugar or maple syrup if needed. Add some more fenugreek leaves or cilantro, some fresh smoked paprika or cayenne and garam masala for garnish.

At this point you can freeze the tikka masala sauce for up to 2 months, and refrigerate for up to 4 days. Add some non dairy cream for creamier and use or store (refrigerated or freeze). You can also blend half of the sauce for smoother.

To use the sauce with veggies, chickpeas, tofu etc: Add the 4 cups vegetables, 3 cups chickpeas or 21 oz baked tofu or seitan/vegan chicken subs, and some non dairy cream like cashew/soy cream to the cooked sauce (after pressure cooking), and simmer for 10 minutes.

For soy curls: Add 2 to 2.5 cups soy curls and ½ cup water to the sauce, Pressure cook for 6 mins and natural release. You can also add the soy curls earlier with the uncooked sauce.