Vegetarian Tikka Masala
Indulge in the rich, irresistible flavors of Vegetarian Tikka Masala, a plant-based twist on the classic Indian favorite! Featuring tender cauliflower florets, vibrant diced bell peppers, and creamy paneer (optional for lacto-vegetarian diets), this hearty recipe combines a fragrant blend of garam masala, turmeric, cumin, and Kashmiri chili powder for the perfect spice medley. The vegetables are marinated in yogurt or a vegan alternative, then sautéed to golden perfection before simmering in a luscious tomato and coconut milk sauce. Ready in just under an hour, this dish is perfect for a cozy dinner and pairs beautifully with fluffy basmati rice or warm naan. With fresh cilantro as a garnish, this vibrant, crowd-pleasing curry balances bold spices and creamy textures, making it a go-to vegetarian recipe that everyone will love!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Bell peppers (any color, diced)
- 1 cup Paneer (optional, for lacto-vegetarian)
- 1 cup Greek yogurt (or plant-based yogurt for vegan option)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chili powder (or paprika for milder heat)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil or ghee
- 2 cups Tomatoes (pureed)
- 1 cup Coconut milk (or heavy cream for lacto-vegetarian option)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 cups Cooked basmati rice or naan (for serving)
Instructions
In a large mixing bowl, combine Greek yogurt (or plant-based yogurt), 1 teaspoon of garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and a pinch of salt.
Add the cauliflower florets, diced bell peppers, and paneer (if using) to the bowl. Toss until evenly coated. Set aside to marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil or ghee in a large skillet over medium heat. Add the marinated vegetables and paneer, and sauté for 5-7 minutes until lightly browned. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Stir in the remaining garam masala, turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder. Cook for 30 seconds to bloom the spices.
Pour in the pureed tomatoes, and bring the mixture to a simmer. Cook for 7-8 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the coconut milk (or heavy cream). Cook for another 3-4 minutes until the sauce is creamy and well combined.
Add the sautéed vegetables and paneer back to the skillet. Simmer for 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning, adding more salt if needed.
Serve hot over basmati rice or with naan. Garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 49.2 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4739 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
