This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.
INSTANT POT SUNDRIED TOMATO AND OLIVE PASTA SAUCE
Homemade Pasta Sauce
Instant Pot Tomato Sauce
Kalamata Olives
Difference between Black Olives and Kalamata Olives
Ingredients
These easy to find store cupboard ingredients are used to make this sundried tomato and olive pasta sauce.
Serving
Equipment
How to make Tomato Pasta Sauce in the Instant Pot
(exact measurements can be found in the printable recipe card below)
How to store
INSTANT POT PASTA SAUCE WITH SUN DRIED TOMATOES & KALAMATA OLIVES
Ingredients
- 4 medium fresh tomatoes
- ½ cup sun-dried tomatoes
- 1 can chop or plum tomatoes 400g
- ¼ cup kalamata olives
- 4 tbsp. olive oil
- 1 big white onion roughly chopped
- 5 big garlic cloves
- 1 tbsp. red chilli flakes
- 1 tbsp. herb de Provence
- ½ tbsp. dried lavender
- ½ tbsp. freshly ground black pepper
- Salt to taste
Instructions
- Heat Instant Pot’s inner pot using a saute function.
- Once heated add olive oil then onion and garlic.
- Saute for 1-2 minutes, don’t brown them.
- Add fresh, sun-dried and tinned tomatoes, stir,
- Then add olives, herbs, salt, black pepper and red chilli flakes.
- Add little water.
- Close the lid and press pressure cook HIGH for 5 minutes., make sure the knob is in a sealed position.
- Allow pressure to release naturally for 10-12 minutes before quick release.
- Open the lid and blend it.
- Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
INSTANT POT PASTA SAUCE WITH SUN DRIED TOMATOES & KALAMATA OLIVES
Ingredients
- 4 medium fresh tomatoes
- ½ cup sun-dried tomatoes
- 1 can chop or plum tomatoes 400g
- ¼ cup kalamata olives
- 4 tbsp. olive oil
- 1 big white onion roughly chopped
- 5 big garlic cloves
- 1 tbsp. red chilli flakes
- 1 tbsp. herb de Provence
- ½ tbsp. dried lavender
- ½ tbsp. freshly ground black pepper
- Salt to taste
Instructions
- Heat Instant Pot’s inner pot using a saute function.
- Once heated add olive oil then onion and garlic.
- Saute for 1-2 minutes, don’t brown them.
- Add fresh, sun-dried and tinned tomatoes, stir,
- Then add olives, herbs, salt, black pepper and red chilli flakes.
- Add little water.
- Close the lid and press pressure cook HIGH for 5 minutes., make sure the knob is in a sealed position.
- Allow pressure to release naturally for 10-12 minutes before quick release.
- Open the lid and blend it.
- Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shahi Tudka is an exquisite mithai that is rich and satisfying. It is a royal Mughlai dessert that can be served during special occasions and festivities. Soft bread is deep-fried in ghee and rabri is generously poured on top. Despite it’s royal name, Shahi Tukda is easy to prepare.
SHAHI TUKDA
What is Shahi Tukda
Shahi means Royal and Tukda means piece.
Shahi Tukda is made from bread fried in ghee and thickened, sweetened milk, or rabri that is flavoured with saffron. The sweet is then garnished with nuts.
The glorious taste comes from the ghee and the creaminess of the rabri. Saffron is used to flavour the rabri too.
Shahi Tukda without sugar syrup
There are two ways of preparing Shahi Tukda.
Once the bread is fried in ghee, it is then immediately dropped into sugar syrup for a few seconds. This bread then becomes sweet and rabri or milk cream is poured over the top.
We like to make our Shahi Tukda without sugar syrup. The rabri instead has the right amount of sugar to add overall sweetness to the dish.
When to prepare Shahi Tukda
Shahi Tukda is a Royal dish. With the abundance of rich ingredients like ghee, nuts and milk, it is definitely a show-stopper treat.
It is often served during festivals such as Eid and Ramadan. It can also be served during special occasions such as birthdays or when guests come around.
Rabri
The style of rabri used for Shahi Tukda is different to lachha rabri. Rabri is the end product of milk that has been boiled and then sweetened once it is thick.
Lachha rabri is made by separating the malai or milk skin that forms on top of boiling milk. In this rabri, the malai is stirred back into the milk and thus making it thick and creamy.
We make kesar rabri or saffron-infused rabri for our Shahi Tukda.
Although not used here, we have our Lachha Rabri recipe and Kesar Lachha Rabri recipe also.
Ingredients for Shahi Tukda
● Bread – use white bread with the crusts removed. White bread gives the best flavour and texture. You can use either white bread from the shop or make your own at home.
● Ghee – use desi ghee for the best flavour. We always use homemade ghee in our homemade Indian sweets
● Milk – use whole milk or full-fat milk as we need the milk to thicken substantially to become rabri
● Cream or evaporated milk – use either cream or full-fat milk to thicken the rabri further. If you’re in the USA use half and half.
● Sugar – use white granulated sugar
● Nuts – we used pistachio and almonds
● Saffron – you may omit the saffron completely and keep the rabdi plain.
● Cardamom Powder – adds exotic flavours and lends aroma to the dish as well as helps to digest heavy and rich dishes.
● Edible gold/silver foil – to present this dessert in truly Mughlai style stick some edible foil which is known as Varq. Make sure it is suitable for vegetarians.
Shahi Tukda Recipe With Condensed Milk
How to thicken rabdi faster
More Milk-Based Indian Sweet Recipes
Seviyan Kheer , easy Indian sweets to make at home for family or friends.
Sheer Khurma is the best Ramadan or eid Indian desserts with milk you can make and enjoy.
Chilled Doodhi Basundi a delicious sweet recipe with milk one can make during hot summer days.
Instant Shahi Tukda/Shahi Tukra
Tips for the best Shahi Tukda
Which bread should I use?
White bread goes best in this recipe and I would recommend using that over wholemeal or granary bread.
Leave the bread on a worktop for one day, the bread slices cut nicely without many efforts and won’t suck up much ghee.
Should I use oil or ghee?
Desi Ghee is the best to fry the bread in. Either deep or shallow fry the bread for the best results.
You could also use a pastry brush to brush on ghee before grilling the bread.
We want the bread to go a light golden colour so ensure that the bread does not burn!
Can I make Shahi Tukda in advance?
You can make the rabri in advance and it will keep well in the fridge. The bread can be fried beforehand. Assemble the sweet before serving.
Tools needed to make this recipe:
🞄 Medium-sized heavy-based wide mouth pan, frying pan or kadai
🞄 Sharp knife
🞄 Spatula
🞄 Wooden chopping board
🞄 Measuring jug/cup – to make sure that you’re getting the measurements right.
🞄 Tong
How to store this Shahi Tukda
How to make Shahi Tukda
How to make Rabri
How to make Fried Bread
Assemble the Shahi Tukda
Other Indian Sweets
SHAHI TUKDA | SHAHI TUKRA
Equipment
- Heavy-based wide mouth pan, frying pan or kadai
- Sharp knife
- Spatula
- Wooden chopping board
- Measuring jug/cup
- Tong
Ingredients
Rabri
- 4 cup whole milk
- 1 cup cream
- ½ cup regular sugar
- ¼ teaspoon saffron threads
- ¼ teaspoon cardamom powder
Bread Toast
- 4 white bread slices one day old
- 1 cup ghee
Garnish
- 3-4 tablespoon slivered nuts
- 2 tablespoon dried edible rose petals
- edible gold foil
Instructions
Rabdi
- Take milk in a pan.
- Bring it to boil, then simmer on medium heat, stirring all the time.
- When 1/3 milk is left, add cream (if using)
- Add sugar, saffron and cardamom.
- Cook further for few minutes, turn off the heat.
- Leave the rabdi to cool down completely.
- Rabdi will thicken whilst cooling.
- Keep it in the fridge to chill.
Bread Toast
- Cut the bread crust using a sharp knife then cut into triangles.
- Heat ghee in a frying pan then carefully add the bread pieces in hot ghee.
- Keep the heat on high, and fry the slices until golden brown on both sides and crispy at the same time.
- Remove and leave it aside.
Assemble
- Arrange fried bread slices on a plate, pour rabdi over.
- Garnish it with nuts, flowers and varq.
- Leave it in the fridge to chill and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
