Veg Tikka Masala / Marinated and Grilled Vegetables in a Spicy Gravy

Author: Neha Mathur
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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

  1. For the veg tikka
  2. Mix all the ingredients for marination and cover the bowl with a cling wrap.
  3. Refrigerate for at least 2 hours.
  4. Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
  5. Apply little oil while grilling.
  6. Keep aside
  7. For the gravy
  8. Boil water in a pan and add the tomatoes.
  9. Cook for 5-6 minutes.
  10. Remove the skin of the tomatoes and grind in a blender to make a smooth puree.
  11. Keep aside.
  12. Heat oil in a pan.
  13. When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
  14. Fry for 10 seconds.
  15. Add onion and fry till slightly browned.
  16. Add ginger garlic paste and fry till onions are nicely browned.
  17. Add tomato puree.
  18. Cook for 2-3 minutes.
  19. Add the leftover marinade and cook for a minute.
  20. Add the grilled vegetables and a half cup of water.
  21. Cook for 3-4 minutes till oil separates.
  22. Add honey and lemon juice.
  23. Garnish with fresh coriander.
  24. Serve hot with Naan or Laccha Paratha.