Teresa's Recipes
Veggie Tikka Masala
Experience a burst of traditional Indian flavors with our Veggie Tikka Masala, a hearty dish prepared with an assortment of vibrant vegetables and paneer, all simmered in a luxuriously creamy tomato-based sauce, spiced to perfection. This vegetarian twist on the beloved classic is sure to bring warmth to your dining table and is a testament to the rich culinary traditions of North India.
Ingredients
- 4 pieces Naan bread
- 4 cups Cooked basmati rice
- 1/4 cup, chopped Fresh cilantro
- 1 teaspoon (or to taste) Salt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1/2 cup Yogurt
- 1/2 cup Heavy cream
- 4 medium, pureed Tomatoes
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 1 large, finely chopped Onion
- 1 cup, cubed Paneer (Indian cottage cheese)
- 2 cups (like bell peppers, carrots, peas, cauliflower) Mixed vegetables
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 550
- Fat: 25g
- Carbs: 70g
- Protein: 15g
- Sodium: 800mg
- Sugar: 12g
Instructions
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add the finely chopped onion to the pan and sauté until it turns a golden brown color.
- Add the minced garlic and grated ginger to the pan. Sauté the mixture for another minute, allowing the aromas to be released.
- Add the pureed tomatoes to the pan and simmer for 5 minutes, stirring occasionally.
- Sprinkle in the turmeric, cumin, coriander, garam masala, Kashmiri red chili powder, and salt. Stir well to ensure the spices are evenly distributed.
- Add the mixed vegetables and paneer cubes to the pan. Stir to coat them with the spice mixture.
- Cover the pan and allow the mixture to cook for 10-15 minutes, or until the vegetables are tender.
- Stir in the heavy cream and yogurt, mixing well. Let the mixture simmer for another 2-3 minutes.
- Garnish the Veggie Tikka Masala with fresh cilantro.
- Serve hot with cooked basmati rice and warm naan bread.
Tips
- For a vegan version, replace paneer with tofu and use coconut milk instead of yogurt and heavy cream.
- If you like your food spicy, adjust the quantity of chili powder as per your taste.
- You can also add in some dry fenugreek leaves (kasuri methi) for additional flavor.