Sometimes it becomes too boring to eat the regular food, and we need up craving for something that is healthy but is different from the everyday sabzi. While I love the simplicity of our everyday sabzis, I also like to give it a break during the weekdays and treat my family with a rich and scrumptious sabzi.
And what can be better than this Restaurant Style Vegetarian Tikka Masala, which is not only delicious, but is also filled with the goodness of vegetables.
This is also my go to recipe, when I have leftover grilled vegetables from the barbecue parties. It just makes this sabzi so easy, make the gravy, add the beautifully grilled vegetables and your Veg Tikka Masala is ready. You can either use the leftover vegetables or marinate them fresh to make this curry. Fresh is always better, right?
I am sure you have tried or heard of Chicken Tikka Masala, but you have to try this vegetarian version to believe that it is equally delicious. So now-a-days whenever I want to make sure that my family eats vegetables properly, I make this sabzi and the plate is always wiped clean.
Also check out some other Veg Tikka recipes here – Paneer Tikka Masala, Restaurant Style Mushroom Tikka Masala, Achari Paneer Tikka, Saunfia Paneer Tikka and Mango Mint Paneer Tikka.
Learn how to make Vegetarian Tikka Masala recipe, that can also be served for your house parties or can be a part of your festive meals. Here is the recipe of tasty Vegetarian Tikka Masala.
What is Vegetarian Tikka Masala?
Vegetarian Tikka Masala is an Indian gravy recipe where assorted grilled vegetables are added into a spicy and rich curry. Before the grilling, the vegetables are marinated with a mixture of hung curd, ginger garlic paste, red chilli powder, salt, lemon juice, garam masala powder, kashmiri red chilli powder and kasuri methi.
These vegetables are then grilled and added into a rich and full of flavour tomato onion curry. The grilled vegetables lends a beautiful smoky flavour to the dish, which makes it even more irresistible.
Serve this mouth watering Veg Tikka Masala along with flaky and hot Laccha Parathas, Tawa Parathas, Phulka or Naan. It also tastes great along with simple Steamed Rice, Jeera Rice or even Matar Pulao
Which vegetables are good for Tikka Masala?
You can use Capsicum, Cauliflower, Onion, Baby Corn, Mushroom, Carrot, Green Peas, Potato, Broccoli to make Tikka Masala. You can even add Paneer or Tofu for protein in your dish.
Having said that, read the simple recipe of Veg Tikka Masala and cook it up soon!
Veg Tikka Masala
Veg Tikka Masala / Marinated and Grilled Vegetables in a Spicy Gravy
Ingredients
- To marinate the vegetables
- Capsicum - 1/2 cut into cubes
- Onion - 1/2 cut into cubes
- Baby corn - 3-4 cut into half
- Mushroom - 10-12
- Paneer - 150 g
- Cauliflower - 10-12 small florets
- Hung curd - 2 tbsp the curd should be really thick so that it can cling to the vegetables
- Ginger garlic paste - 2 tsp
- Kashmiri red chili powder - 1 tsp
- Salt to taste
- Lemon juice - 2 tbsp
- Garam masala powder - 1/2 tsp
- Red chili powder- 1/2 tsp
- Kasuri methi - 1 tsp
- Oil - 2 tsp and for applying while grilling
- For the gravy
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Cloves - 2-3
- Black peppercorn - 5-6
- Black cardamom - 2
- Cinnamon stick - 1 inch piece
- Onion - 1 cup chopped
- Ginger garlic paste - 2 tsp
- Tomato - 3 medium size
- Kashmiri red chili powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Salt to taste
- Lemon juice - 1 tbsp
- Honey - 1 tsp
- Fresh coriander for garnishing
Instructions
- For the veg tikka
- Mix all the ingredients for marination and cover the bowl with a cling wrap.
- Refrigerate for at least 2 hours.
- Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
- Apply little oil while grilling.
- Keep aside
- For the gravy
- Boil water in a pan and add the tomatoes.
- Cook for 5-6 minutes.
- Remove the skin of the tomatoes and grind in a blender to make a smooth puree.
- Keep aside.
- Heat oil in a pan.
- When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
- Fry for 10 seconds.
- Add onion and fry till slightly browned.
- Add ginger garlic paste and fry till onions are nicely browned.
- Add tomato puree.
- Cook for 2-3 minutes.
- Add the leftover marinade and cook for a minute.
- Add the grilled vegetables and a half cup of water.
- Cook for 3-4 minutes till oil separates.
- Add honey and lemon juice.
- Garnish with fresh coriander.
- Serve hot with Naan or Laccha Paratha.
Aura Mishra
How many portions does this make?
Neha Mathur
This serves 4-6 people
Shoba
Hi if leftover marinade is not available then what shall I do?
Neha Mathur
Then you can skip adding it. Just add little more curd and dry spices.