Vegetarian Tikka Masala
Make this Vegetarian Tikka Masala the next time you're in need of a delicious and flavorful vegetarian recipe. It's perfect for Fridays during lent. Try it!
Servings: 6
Equipment
- Dutch oven
- Skillet
Ingredients
- 3 tablespoons ghee or vegetable oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 to 3 serrano peppers depending on how hot you want it
- 2 teaspoons freshly grated ginger
- 2 teaspoons ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups heavy cream
- 3/4 cup fresh chopped cilantro
- 16 ounces firm tofu drained and cubed
- 1/2 cup diced paneer cheese
- 15.5 ounces garbanzo beans drained
- cooked basmati rice for serving
- naan for serving
Instructions
- Set a large heavy duty dutch oven over medium-high heat with the ghee or oil. Once hot, add in the onion, garlic, and serrano peppers and cook until softened, about 3 to 5 minutes. Stir in the ginger, spices, and tomato paste. Stir and cook for about 1 to 2 minutes, or until the tomato paste has darkened. Stir in the canned tomatoes. Cover and cook until just beginning to simmer. Stir in the cilantro and heavy cream. Lower the flame and simmer until the sauce has reduced slightly and thickened, about 30 to 40 minutes.
- In the meantime, set a large skillet over medium high heat with a tablespoon of oil. Once hot, add in the tofu and cook, stirring often, until browned and crispy on all sides.
- Transfer the tofu, paneer, and garbanzo beans to the sauce, stir to evenly incorporate and cook for about 10 minutes longer to warm through all the ingredients. Serve the masala with cooked basmati rice and naan. Garnish with fresh cilantro. Enjoy!