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Vegetable Tikka Masala Recipe

Name: Masala Indian Kitchen - Novis Vegetable Tikka Masala Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups cauliflower florets; 2 cups baby potatoes (halved if large); 1.5 cups bell peppers, assorted colors (cut into 1-inch pieces); 1 cup carrot (sliced into 1/4-inch coins); 1 cup frozen peas; 1 cup plain yogurt (thick, whole-milk or Greek); 1.5 tbs ginger-garlic paste; 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp turmeric; 0.5 tsp red chili powder (or paprika for milder); 1 tsp salt; 1 tbs lemon juice; 2 tbs vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs vegetable oil or ghee; 1 tbs unsalted butter; 1 piece bay leaf; 0.5 tsp cumin seeds; 1 cup onion (finely chopped); 1 tbs ginger-garlic paste; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp kashmiri red chili powder (or regular); 2 cups tomato puree (or blended canned tomatoes); 0.5 cup water or vegetable stock; 0.5 cup cashew paste (cashews soaked and blended) or heavy cream; 1 tsp salt

Inspired by Masala Indian Kitchen - Novi

Time1h 15m

Serves4

Make Vegetable Tikka Masala Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & Main

3 cups Cauliflower florets

2 cups baby potatoes (halved if large)

1 1/2 cups bell peppers, assorted colors (cut into 1-inch pieces)

1 cup carrot (sliced into 1/4-inch coins)

1 cup frozen peas

Marinade

1 cup plain yogurt (thick, whole-milk or Greek)

1 1/2 tbs ginger-garlic paste

1 tsp Garam masala

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp turmeric

1/2 tsp red chili powder (or paprika for milder)

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

For Roasting/Grilling Vegetables

2 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sauce

2 tbs vegetable oil or ghee

1 tbs Unsalted butter

1 piece bay leaf

1/2 tsp cumin seeds

1 cup onion (finely chopped)

1 tbs ginger-garlic paste

2 tsp Ground coriander

1 tsp Ground cumin

1 tsp kashmiri red chili powder (or regular)

2 cups tomato puree (or blended canned tomatoes)

1/2 cup water or vegetable stock

1/2 cup cashew paste (cashews soaked and blended) or heavy cream

1 tsp Celtic sea salt

1/2 tsp sugar or honey (optional, to balance acidity)

1 tsp fenugreek leaves (dried, crushed - kasuri methi)

Finishing & Garnish

1/4 cup fresh cilantro (chopped)

4 pieces lemon wedges

Method

Vegetables & Main

Prepare vegetables

Wash and chop cauliflower into bite-sized florets. Halve or quarter baby potatoes so pieces are roughly the same size as cauliflower. Cut bell peppers into 1-inch pieces and slice carrot into 1/4-inch coins. Measure out frozen peas and set aside to thaw slightly.

Par-cook potatoes and carrots

Place potatoes and carrots in a pot, cover with water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let cool slightly.

Marinade

Make marinade

In a bowl, combine yogurt, ginger-garlic paste, garam masala, ground coriander, ground cumin, turmeric, red chili powder, salt, and lemon juice. Whisk until smooth.

Marinate vegetables

Add cauliflower, par-cooked potatoes, bell peppers, carrots, and peas to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, proceed after 15 minutes.

For Roasting/Grilling Vegetables

Roast or grill

Preheat oven to 425°F (220°C) or heat a grill or grill pan. Toss the marinated vegetables with 2 tablespoons vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet (use two if crowded). Roast 20–25 minutes, turning once, until edges are charred and vegetables are tender. If grilling, cook over medium-high heat 10–15 minutes, turning occasionally, until lightly charred. Remove and set aside.

Sauce

Start the sauce

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. Add bay leaf and cumin seeds; when seeds sizzle (about 30 seconds), add finely chopped onion. Cook, stirring occasionally, until onions are soft and golden, 8–10 minutes.

Add aromatics and spices

Stir in 1 tablespoon ginger-garlic paste and cook 1 minute more. Add 2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1 teaspoon red chili powder; toast the spices 30–45 seconds until fragrant.

Incorporate tomatoes

Pour in 2 cups tomato puree and 1/2 cup water or vegetable stock. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, 10–12 minutes to reduce slightly and deepen flavor.

Finish the sauce

Stir in 1/2 cup cashew paste (or heavy cream) until fully incorporated. Simmer another 3–5 minutes. Taste and add 1 teaspoon salt and 1/2 teaspoon sugar or honey if needed to balance acidity. Crush and sprinkle 1 teaspoon dried fenugreek leaves into the sauce and stir.

Combine & Finish

Combine vegetables with sauce

Add the roasted/grilled vegetables to the simmering sauce and gently fold to coat. If sauce is too thick, add 2–4 tablespoons water and simmer 3–4 minutes until vegetables are heated through and flavors meld.

Adjust seasoning and garnish

Remove bay leaf. Check seasoning and add extra salt, sugar, or a squeeze of lemon if desired. Sprinkle chopped cilantro over the top and serve with lemon wedges.