The gravy is the same that I make for my Chicken Tikka masala and the beautiful smoky flavor from the grilled vegetables made it even more amazing. Although I used the left over vegetables to make this curry, you can specially marinate the veggies, grill them on a gas grill or a grill pan and then add them in the curry.
Veg Tikka Masala tastes scrumptious with piping hot Laccha Parathas. You could even serve it with Zeera Rice and Sultani Dal and make a delicious, elaborate combination that your family would love to savour. Sometimes, I even make Veg Tikka Masala when my family has not eaten a good amount of veggies throughout the week. So, Veg Tikka Masala kind of balances nutrients for me and nobody complains because it is so tasty. 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.