# Vegan Tikka Masala

This is a vegan version of tikka masala, divided into three parts: making the vegetable tikka, making the sauce, and mixing them together.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- bell peppers of different colors
- onion, quartered into petals
- tofu, cut into large pieces
- cauliflower florets
- 1 teaspoon turmeric powder
- salt
- black pepper
- drizzle oil
- 1 small juice of lemon or lime
- 2 tbsp oil
- 8 green cardamoms
- 4 cloves
- 1 tablespoon ginger garlic paste
- 1 can crushed tomatoes
- 3 tablespoons oil
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon nigella seeds (onion seeds or konji)
- 1 teaspoon turmeric powder
- 1 heaped teaspoon Kashmiri red chili powder
- 1 tablespoon ground coriander (dhaniya powder)
- 1 teaspoon ground cumin (jeera powder)
- 1 can cooked chickpeas
- almond butter
- 1 can unsweetened coconut milk
- 0.33 cup hot water
- 2 teaspoons kasoori methi (dried fenugreek leaves)
- 1 teaspoon homemade aromatic shahi garam masala (or regular garam masala powder)
- 1 teaspoon sugar
- good amount chopped coriander leaves or any herb
- drizzle thick coconut milk

## Instructions

1. Cut bell peppers, onions (quartered into petals), and tofu into large pieces. For cauliflower, keep florets smaller.
2. Sprinkle 1 teaspoon of turmeric powder, salt, black pepper, a drizzle of oil, and juice of one small lemon or lime over the cut vegetables and tofu.
3. Mix everything well.
4. Skewer the vegetables and tofu using metal or pre-soaked bamboo skewers.
5. Place the skewers on the rim of a baking tray.
6. Broil under full heat for 10 to 15 minutes, checking frequently to prevent burning.
7. In a separate pan or pot, heat 2 tablespoons of oil on medium heat.
8. Once hot, lower the heat and add 8 green cardamoms and 4 cloves.
9. Add onions and stir briefly.
10. Add 1 tablespoon of ginger garlic paste and fry on medium heat until onions become pale.
11. Add remnant bell peppers (those not used on skewers) and fry for a few minutes.
12. Switch off the heat and let the onion and bell pepper mixture cool down completely.
13. In a blender jar, add 1 can of crushed tomatoes (or fresh fried tomatoes), the cooled fried onions and bell peppers, and remnant tofu.
14. Puree everything to a smooth paste.
15. Heat about 3 tablespoons of oil on medium heat.
16. Once hot, lower the heat and add 0.5 teaspoon of cumin seeds and 0.5 teaspoon of nigella seeds.
17. Add 1 teaspoon of turmeric powder, 1 heaped teaspoon of Kashmiri red chili powder, 1 tablespoon of ground coriander, and 1 teaspoon of ground cumin.
18. Stir for 2 to 3 seconds.
19. Add the pureed tomato onion mixture.
20. Stir, cover, and cook on low heat for a minute.
21. Add 1 can of cooked chickpeas (rinsed if desired) and salt to taste.
22. Add almond butter (or pureed soaked cashews, or mashed chickpeas).
23. Add 1 can of unsweetened coconut milk, and about a third of a cup of hot water to the can, then add to the gravy.
24. Pull out all the veggie tikkas from the skewers and add to the gravy.
25. Add 2 teaspoons of kasoori methi (dried fenugreek leaves) and 1 teaspoon of homemade aromatic shahi garam masala (or regular garam masala powder).
26. Cover and simmer on low heat for 12 minutes, stirring occasionally.
27. After 12 minutes, taste test and adjust seasonings.
28. Add 1 teaspoon of sugar (or honey) to balance flavors, if needed.
29. Add a good amount of chopped coriander leaves or any herb of your choice.
30. Serve with naan, roti, rice, or pulao, drizzled with some thick coconut milk and chopped coriander leaves.

## Equipment

- metal skewer
- bamboo skewer
- baking tray
- oven broiler
- pan
- pot
- blender jar

## Tips

- If using bamboo skewers, dip them in water before using to prevent burning.
- When skewering vegetables, be careful not to get poked.
- Check on the vegetable tikka frequently while broiling to prevent burning as oven temperatures vary.
- Lower heat when adding whole spices to prevent them from burning.
- If allergic to nuts, omit almond butter or mash some chickpeas for thickness.
- For fresh tomatoes, fry them with onions before blending.
- Use less Kashmiri chili powder if you are new to it, as it is mild but heat tolerance varies.

## Source

- Original video: https://youtu.be/oJnDqc1beLQ?si=6TedZW4JaHUE8Y5K
- Recipe page: https://www.cliprecipe.com/recipe/7860428d-6816-41f9-bc9e-ebcfb9da3edd
- Extracted: 2025-12-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt