vegetarian tikka masala

Vegan Tikka Masala with Cauliflower that can be made in an Instant Pot or on the stove top in under 25 minutes! An easy, healthy, keto friendly weeknight meal! | www.feastingathome.com

Vegan Tikka Masala with Cauliflower ( stove top or Instant Pot )

coconut oil, olive oil

shallot – chopped

ginger

garlic cloves, rough chopped

cumin

coriander

turmeric

½ teaspoon paprika or chili powder

garam masala or curry powder

mustard seeds– optional

fennel seeds– optional

fenugreek leaves– optional

salt

diced tomatoes (or two medium tomatoes, diced)

coconut milk

red bell pepper – big diced

cauliflower – sliced into 1 inch pieces,

lemon

cilantro

Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot)

Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

Add diced tomato, cook 2 more minutes, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower &#8211; it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).  Taste, add a squeeze of lemon juice. Add more salt if necessary.

Serve in bowls over rice or with naan or pita bread. Garnish with cilantro.

This recipe is delicious - fast and easy!

This recipe is spectacular! Thank you for sharing it!

This was incredibly delicious. I wasn't sure about the tomatoes at first but I'm so glad I decided to give it a shot. The perfect spin on our curry night. I added zucchini and other veggies, will definitely be making again!

Made for me and my fiance with the addition of asparagus instead of peppers as he's allergic, was delicious thankyou!

This is a keeper! It took me longer than 25 minutes but I'm a slow chopper!

Flavorful and quick!  I added a can of rinsed garbanzo beans, there's still plenty of sauce!

Thank you for this wonderful, simple, and flavorful recipe! This dish has become a staple for me, and the colors look beautiful in contrast to my deep blue dutch oven.

Yum! Just made this for dinner tonight.....adding to my favs . Thanks

Lovely, lovely, lovely flavor! The ratio of spices is divine, I plan to use it over and over again. Thank you!

Thank you for sharing this tasty dish!  I followed the recipe except for the fenugreek leaves (will have to research those).  I also added some garbanzo beans for protein.  It is just perfect!  The spices are just right.

My entire family loved this recipe. I served it with basamati rice and naan bread. It was easy, quick and flavorful. I added asparagus and zucchini to it as well.  Yum!

I tried this recipe for the first time this evening, and it was beyond fantastic. It ACTUALLY tastes like Tikki Masala. Often I find online recipes are not what they advertise to me, this one blew me away.

This meal was absolutely delicious! My husband and I love Indian food and this was such a treasure to make. Will keep it in our repertoire.

Substituted oyster mushrooms for the cauliflower and it was a HUGE success!!

Absolutely amazing! So quick and easy. Well done!

Made this tonight, my husband and I loved it!

How to make easy Paneer Tikka Masala using ingredients you can find at any grocery store. A healthy version of authentic masala that's rich and filling!

Paneer Tikka Masala

paneer*

garlic (about 1 large clove)

garam masala**

2% plain Greek yogurt***

coconut oil (or canola oil)

red bell pepper

cauliflower

onion

garlic (about 3 cloves)

black pepper

tomato paste

cayenne pepper

tomatoes ((28 ounces))

peas ((10 ounces))

cilantro (roughly chopped)

For serving: naan (Indian flatbread—my fave! or prepared brown rice)

Prepare the paneer: Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt. Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400 degrees F.

Line a large baking sheet with aluminum foil and place an oven-safe baking rack on top (I use a cooling rack that is oven safe). Coat the rack with nonstick spray, then arrange the paneer cubes on top in an even layer, discarding any excess marinade. Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.

While the paneer bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and 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 12 to 15 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. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.

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

https://content.jwplatform.com/videos/GvuOeo5o.mp4

Paneer Tikka Masala (spiced Indian cottage cheese with masala gravy) is a healthy Indian dinner recipe. This is a rich, filling vegetarian masala recipe that anyone can make at home!

Instant Pot Tikka Masala is a hearty, flavorful vegan meal that is approved by meat eaters! Made with cauliflower, chickpeas, and peas, this recipe for Vegetarian Tikka Masala is on the table in less than 30 minutes.

Instant Pot Tikka Masala

garlic

tbsp ginger

garam masala

chili powder

paprika

cayenne

vegetable broth

tomatoes (not drained)

cooked chickpeas (1 (15 ounce) can drained and rinsed.)

peas (optional)

Saute

Turn your Instant Pot to the saute setting and let heat until it reads hot. Add the oil and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer. Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn. Turn the Instant Pot OFF.

Deglaze

Add in vegetable stock, and scrape up any browned bits on the bottom of the inner pot.

Layer

Add in the diced tomatoes and chickpeas. Place cauliflower and on top of the mixture.

Set Cook Time

Close the lid and set to cook on high pressure for 2 minutes. (Hit Manual or Pressure Cook and adjust time to 2 minutes using +/- buttons.)

Release Pressure

Once cook time has elapsed, do a quick pressure release.

Simmer

Turn the Instant Pot back to saute and add in frozen peas and coconut milk. Simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off. Serve warm over rice with minced cilantro if desired.

Instant Pot Directions

Heat

In a pot, heat the oil over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add in the ginger, garlic, garam masala, turmeric, chili powder, cumin, paprika, and cayenne. Cook for just 1-2 minutes until the spices begin to give off their fragrance. Add in tomato paste and cook for 1 minute longer.

Add the stock to the pan and scrape up any browned bits from bottom of the pan. Stir in the diced tomatoes, chickpeas, and cauliflower. Bring to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. You may need to add in an additional 1/2 stock as the tikka masala simmers.

Finish Sauce

Stir in the peas, and coconut milk and cook until heated through and beginning to thicken, about 5 minutes. Serve with rice and a sprinkle of cilantro if desired.

Stove Top Directions

Drowning in a creamy and fragrant sauce, this Chickpea Tikka Masala is easy to make on the stove or in the Instant Pot. Serve it with rice and naan for a comforting Indian-inspired meal.

Chickpea Tikka Masala

olive oil

onion,

garlic,

tomato sauce

can full fat coconut milk

water, as needed to thin the sauce

chickpeas,

rice

Vegan Naan

parsley onions

In a large pan, warm the olive oil over medium-high heat. Sauté the onion for 3-4 minutes, then add the garlic and ginger and cook for 1 more minute.

Now add the spices, salt, tomato sauce, coconut milk and drained/rinsed chickpeas. Stir until smooth and combined, then simmer, uncovered, for about 15 minutes, stirring occasionally.

Taste; add more salt or spices as desired. Serve immediately over rice with Vegan Naan and enjoy!

Sauté the onion for 3-4 minutes in the IP using the sauté feature, then add the ginger and garlic and cook for 1 more minute. Turn off the IP. Add the rest of the ingredients and give it a good stir. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes or longer. Release any remaining pressure, open the lid, stir and serve over rice.

To make it in the Instant Pot

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*

water

tomatoes

vegetable broth or chicken broth

peas (10 ounces)

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.

Vegetarian Tikka Masala That Is Made With Cauliflower, Chickpeas, And A Rich Creamy Tomato Sauce. Serve With Basmati Rice And Naan Bread For A Delicious Indian Dinner At Home.

Vegetarian Tikka Masala

carrot (chopped)

cauliflower florets

28 oz can diced tomatoes

lemon juice

cilantro leaves

Basmati rice and naan bread

In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.&nbsp;

Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.&nbsp;

Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro.&nbsp;Serve warm with rice and naan, if desired.

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)

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

Tofu Tikka Masala is a flavorful, vegan version of the classic and very popular Indian recipe. With aromatic Indian spices, tofu, tomato sauce and coconut milk, it has become one of my favorite easy vegetarian meals to enjoy. It’s creamy, delicious, and the perfect cozy dish to serve during the cold winter season!

ginger (peeled)

cilantro (plus more for serving)

olive oil (divided)

cinnamon

vegan yogurt*

7.5 oz can of full fat coconut cream

peas

cilantro (extra yogurt, basmati rice cooked)

In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined, about 1 minute. Set aside.

In a large non-stick skillet, saute the tofu over medium heat until it’s lightly browned and crispy on all sides. This will take roughly 15 minutes. Your tofu will likely not all fit into the pan so you can either do this in batches or in 2 separate skillets. Once done, set aside.

Meanwhile in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 8 minutes, stirring often.

Into the skillet, add the tomato sauce, yogurt, coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Add in the tofu and frozen peas. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Serve with rice and (optional) a bit more cilantro leaves and yogurt.

Sadly I feel like the tomato sauce made it taste too sour or something. I did give it a 4 star because that tofu pressing tip was amazing! I’ve never fried up tofu so beautifully before! I can’t wait to do this with all our tofu recipes. We aren’t vegan so perhaps next time I would use ghee and also put in less tomato sauce. Perhaps some potatoes would be a nice addition. Anyway, I will play around with it again! Thanks!

SUPER delicious!  I only had one package of tofu on hand (and I am cooking for only one person, this recipe makes way too much for me) so I've saved half the sauce in the freezer for later.     Also, I think a small (5.5 oz) can of coconut milk would be OK instead of using half of a larger can and wondering what to do with the rest.

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Top 8 vegetarian tikka masala recipes from across the web

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Vegan Tikka Masala with Cauliflower...

Paneer Tikka Masala

Instant Pot Tikka Masala

Chickpea Tikka Masala

Tofu Tikka Masala

Vegetarian Tikka Masala

Authentic Paneer Tikka Masala Recip...

Tofu Tikka Masala

The most viewed vegetarian tikka masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine