Champaign, Ill. (WCIA)

Monika Arora of Maani’s Artisan Cuisine shares a delicious recipe for a vegetable Tikka Masala served with basmati rice, dal, bread, samosas and dessert. A glimpse of a traditional Diwali vegetarian meal. 

Vegetable Tikka Masala

Ingredients:

  • 1/2 cup peas 1 large carrot chopped 1/2 red pepper chopped Few florets of cauliflower Few florets of broccoli 1 small potato chopped Few slices of eggplant 1/3 cup of mushrooms chopped
  • 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend
  • 1 small onion chopped
  • 3 cloves of garlic chopped
  • 2 inches of ginger grated
  • 1 cup of a can of crushed tomato’s
  • 1 Tbs of tomato paste
  • 1/2 cup of water
  • 1 cup of heavy cream or homemade cashew milk by soaking cashews in water and grinding them in a blender. 
  • 1 large tablespoon of sugar or coconut sugar
  • salt and pepper to taste and you can add red chili pepper if you need more spice.
  1. To Make the Tikka Masala Sauce In a 4 quart pot or sauté pan over moderately high heat add 2 tbsp of canola oil and sauté the onions, garlic and grated ginger stirring occasionally until golden brown for approximately 10 minutes. Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture.
    Next add in all the vegetables & sauté for a few minutes to incorporate all the spices together. You may need to sauté the cauliflower & broccoli first because they take longer to cook. My original tikka masala recipe has chicken so you can add marinated chicken to this sauce for a traditional tikka masala entree.
  2. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together.
  3. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and simmer with the vegetables garnish with chopped cilantro and serve with basmati rice or naan bread. This sauce can be made 3 days ahead and refrigerated in an airtight container.