Vegetable Tikka Masala

Name: Vegetable Tikka Masala
Total time: 50 min
Ingredients: ¼ cups Cup oil; 2 cups Red onion; 1 ½ tsp Salt; 2 tbsp Garlic, paste; 1 ¾ tsp Chili powder; ¼ tsp Turmeric; 1 ¾ tsp Garam masala; 4 tsp Coriander seed, powder; 1 ½ tsp Cumin, powder; 1 ¼ cups Passata; ⅓ cups Almond; 1 cup Canned chickpea; ½ tsp Sugar/jaggery; 1 tbsp Fenugreek; ¼–⅓ cups Heavy cream; 1 head Cauliflower; ½ cups Carrot; 1 cup Bell pepper; 200 g Button mushroom; ½ cups Green bean; ½ cups Onion; 200 g Paneer; 2 tbsp Cilantro

By Swasthi's Recipes · 50 min

Ingredients

Cup oil¼ cups
Red onion2 cups
Salt1 ½ tsp
Garlic · paste2 tbsp
Chili powder1 ¾ tsp
Turmeric¼ tsp
Garam masala1 ¾ tsp
Coriander seed · powder4 tsp
Cumin · powder1 ½ tsp
Passata1 ¼ cups
Almond⅓ cups
Canned chickpea1 cup
Sugar/jaggery½ tsp
Fenugreek1 tbsp
Heavy cream¼–⅓ cups
Cauliflower1 head
Carrot½ cups
Bell pepper1 cup
Button mushroom200 g
Green bean½ cups
Onion½ cups
Paneer200 g
Cilantro2 tbsp

Instructions

Heat half the ghee or oil in a pot, add the onions and salt, and sauté until golden, about 9 to 10 minutes. Stir in the ginger garlic paste and sauté for 1 minute.
Stir in the red chili powder, turmeric, garam masala, coriander powder and cumin powder.
Add the tomatoes and cook until mushy: about 2 to 3 minutes for canned puree, or 7 to 8 minutes for fresh tomatoes.
Pour cold water into a blender, then add the cooled onion-tomato masala and the soaked nuts. Blend until smooth, then return to the pot.
Stir in the chickpeas if using. Bring to a boil on high heat, then cover and simmer on medium heat for 10 minutes, stirring every 4 to 5 minutes.
Preheat the oven to 425°F (220°C). In a bowl, mix the Kashmiri chili powder, garam masala, coriander powder, cumin powder, salt, ginger garlic paste and 2 tablespoons oil or melted ghee.
Reserve 1 teaspoon of the spice mix. Place the cauliflower and mushrooms separately on a lined baking tray, drizzle the rest of the spice mix over them little by little, and toss to coat evenly. Spread in a single layer.
Bake the cauliflower and mushrooms on the middle rack for 20 minutes.
Meanwhile, toss the carrots, bell peppers, onion quarters and green beans with the reserved spice mix on a second tray. Roast on the bottom rack for the last 10 minutes.
Optional for paneer or tofu: add 1 tablespoon lemon juice or yogurt, 1 tablespoon oil and the extra spices to the spice bowl, coat the paneer, and set aside. Once the vegetables are done, broil the paneer on the top rack for 10 to 12 minutes, until the marinade dries out.
When the sauce has thickened, stir in the roasted vegetables, paneer or tofu, sugar or jaggery, and cream. Adjust the consistency with more cream or hot water if needed.
Crush the kasuri methi between your palms, add it, mix well, and taste to adjust salt and garam masala. Bring to a boil, then turn off the heat.
Garnish with cream and serve hot with rice, naan or bread.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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