vegetarian indian recipe

Baked tandoori-style tofu in a rich, creamy masala curry sauce, this quick version Tofu Tikka Masala is made with easy ingredients and has authentic flavor!

Tofu Tikka Masala

blocks extra firm tofu

2% plain Greek yogurt*

ginger

garlic (about 3 cloves)

coriander

garam masala**

cumin

salt

water

coconut oil (or canola oil)

cauliflower

onion

black pepper

tomato paste

garam masala

turmeric

cayenne pepper

tomatoes

vegetable broth or chicken broth

peas (10 ounces)

cilantro (roughly chopped)

For serving: (Homemade Naan or prepared brown rice)

Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).

When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.

While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.

Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.

Remove the pan from the heat and let cool for 1 minute. Stir in the peas, then the 1/2 cup yogurt. Stir in the cooked tofu to warm through. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.

This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option

Punjabi-style chickpea salad

tbsp cumin seeds

chickpeas

red onion

kale

mint leaves, shredded

tsp chaat masala

lemon juice

tbsp extra virgin olive oil

sugar

Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.

Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

Paneer Tikka Masala is a classic vegetarian Indian dish that features fresh paneer cheese in a rich, creamy and flavorful tomato sauce. Perfect to serve with rice and naan!

Authentic Paneer Tikka Masala Recipe (Vegetarian) + VIDEO

paneer cheese

yogurt

garlic (minced)

Kashmiri chili

ghee (or butter)

tomato sauce

heavy cream

Cilantro

For the Paneer Marinade: Cut the paneer into cubes and place in a bowl or baking dish. Add the yogurt and all marinade ingredients. Gently toss to coat the paneer in the yogurt and spices. Set aside.

For the Tikka Masala Sauce: Set a 4-6 quart saucepot (and a large nonstick skillet) on the stovetop. To the sauce pot add the ghee, diced onion, garlic and ginger. Turn the heat on medium-low and sauté for 8-10 minutes to soften.

Add in the garam masala, salt, turmeric, and Kashmiri chili. Sauté another 2 minutes, then stir in the tomato sauce.

Partially cover and simmer the sauce for 10 minutes.

Scoop the tomato sauce into the blender. Puree until very smooth. Then pour the puree back into the saucepot and stir in the heavy cream and ½ cup water. Turn off the heat and let the sauce rest.

After the sauce is finished and resting, heat the skillet over medium heat. Once hot, place half the paneer cubes in the skillet. Brown the paneer on all sides. Then move the golden paneer cubes to a holding plate and repeat with the remaining paneer. (If you don’t have a nonstick skillet, make sure to add oil to the skillet so the paneer doesn’t stick.)

Once all the paneer is cooked, reheat the tikka masala sauce. Mix the Paneer cubes into the sauce, and serve warm with a side of basmati rice and a sprinkle of fresh cilantro

https://content.jwplatform.com/videos/DoJETDPX.mp4

Paneer Tikka Masala Recipe - This classic Indian favorite is a delicious vegetarian dish that features fresh paneer cheese in a rich, creamy and flavorful tomato sauce.

Authentic Paneer Tikka Masala

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Punjabi-style chickpea salad

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Top 3 vegetarian indian recipe recipes from across the web

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Tofu Tikka Masala

Punjabi-style chickpea salad

Authentic Paneer Tikka Masala Recip...

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