Vegetable Tikka Masala

This recipe helps you make a restaurant style Vegetable Tikka Masala. Oven roasted vegetables are served with a creamy, delicious and super flavorsome tikka masala curry. Serve it with Naan, Steamed rice or bread.

Prep Time25

Cook Time35

Total Time1

Servings:

Author: Swasthi

Ingredients

To make Tikka Masala

¼ cup (60 ml) cup oil (or ghee, divided 2 + 2 tbsps for tikka)
2 cups (240 grams) red onions (fine chopped, 1x – 1 large or 2 medium)
1 teaspoon sea salt
1½ tablespoons (22 grams) tablespoon ginger garlic paste (or ¾ inch ginger peeled & 4 large garlic cloves)
1 teaspoon Kashmiri red chili powder (cut down for low heat, increase for high heat)
¼ teaspoon turmeric
1 teaspoon garam masala (adjust to taste, ½ tsp more if you want)
1 tablespoon coriander powder
1 teaspoon cumin powder
1¼ cups (310 grams) tomato puree/passata (or ½ kg high quality fresh tomatoes, deseed & chop)
⅓ cup (55 grams) cashews or almonds (soaked in ½ cup hot water, read note 1 for substitutes)
¾ cup (180 ml) cold water (adjust to consistency)
1 cup boiled/ canned chickpeas (optional)
½ teaspoon sugar/jaggery (optional, adjust to taste)
1 tablespoon kasuri methi (dried fenugreek leaves)
¼ to ⅓ cup heavy cream (optional, or any non-dairy cream)

To make Vegetable tikka

1 small head (350 grams) cauliflower florets (break to 1½ to 2 inch)
½ cup (55 grams) carrots (2 small, diced to 1 inch)
1 cup (140 grams) bell peppers (diced to 1½ inch - ½ red + ½ yellow or use any)
200 grams white button mushrooms (halved)
½ cup (100 grams) green beans (halved/ 2 inch pieces)
½ cup onion (half medium onion diced to 4 & layers seperated)
¾ teaspoon Kashmiri red chili powder (or smoked paprika for low heat)
¾ teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon salt
½ tablespoon ginger garlic paste or 1 tsp each grated
200 grams paneer/ extra firm pressed tofu (optional + 1 tbsp yogurt or lemon juice + 1 tbsp oil, ½ tsp each garam masala, chili, coriander, ginger garlic, kasuri and ¼ tsp cumin)

To garnish

2 tablespoons coriander leaves fine chopped

Instructions

Make Tikka Masala

Pour half of the ghee or oil to a pot and add onions & salt. Saute until golden, for about 9 to 10 mins. Stir in the ginger garlic and saute for a minute.
Stir in red chili powder, turmeric, garam masala, coriander powder and cumin powder.
¼ teaspoon turmeric, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon coriander powder
Transfer tomatoes and cook until mushy. (Canned puree takes only 2 to 3 mins and fresh tomatoes take 7 to 8 mins)
Pour cold water to a blender. Transfer the cooled onion tomato masala and the nuts.
Blend to a smooth sauce and pour back to the pan. Stir in the chickpeas if using.
Bring to a boil on a high heat and cook covered for 10 mins on a medium heat, stir every 4 to 5 mins.

Roast Vegetable Tikka in Oven

Preheat oven to 220 C / 425F. Mix together kashmiri chili powder, garam masala, coriander powder, cumin powder, salt and ginger garlic & 2 tbsps oil (or hot melted ghee) in a bowl.
¾ teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, ¾ teaspoon garam masala, ½ teaspoon cumin powder, ½ teaspoon salt, ½ tablespoon ginger garlic paste
Place cauliflower and mushrooms separately in a prepared baking tray. Reserve a tsp of the spice blend and drizzle the rest little by little (not all at one time) over cauliflower and mushrooms. Gently rub and mix well to coat well. Spread evenly.
Place in a preheated oven on the middle rack and bake for 20 mins.
Meanwhile add the carrots, bell peppers, quartered onions and beans to another prepared tray. Drizzle with the reserved spice mix and coat them well. Place this in the bottom rack during the last 10 mins (10 mins after the cauli & mushroom).
Optional if using paneer/tofu - To the spice bowl, add a tablespoon of lemon juice or yogurt, 1 tablespoon oil & other spices mentioned in the notes. Mix well and add the paneer. Coat the paneer well & reserve aside.
Optional - When the veggies are done roasting, remove from oven, transfer to one pan and spread the marinated paneer/tofu on the other. Place in the top rack, broil for 10 to 12 mins, until the marinade dries out.
After 10 mins of cooking the sauce, it should be thick. Mix in the roasted tikka vegetables, paneer/tofu, sugar/jaggery & cream. (Adjust the consistency by adding more cream or hot water if required)
Crush kasuri methi in your palms and add. Mix well and taste test to adjust salt and garam masala. Bring to a boil and turn off.
Garnish vegetable tikka masala with cream. Serve it hot with rice, naan or bread.

Nutrition