Vegetarian Tikka Masala

Ingredients

The main difference in this vegetarian adaptation is the substitution of chicken with tofu or paneer. The rest of the recipe remains true to the original, with the same aromatic spices and creamy tomato sauce. This vegetarian version offers a protein-packed and flavorful alternative for those who follow a vegetarian diet. We alse have the original recipe for Chicken Tikka Masala, so you can check it out.

• 400g (14 oz) tofu or paneer, cubed 400g (14 oz) tofu or paneer, cubed
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, and salt. Mix well.
2. 2.
   Add the tofu or paneer cubes to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until golden brown.
4. 4.
   Add the minced garlic and grated ginger to the skillet and cook for an additional 2 minutes.
5. 5.
   Stir in the crushed tomatoes and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the marinated tofu or paneer cubes to the skillet and cook for 5 minutes, stirring occasionally.
7. 7.
   Pour in the heavy cream and simmer for another 5 minutes, until the sauce thickens slightly.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Tofu — Press the tofu before marinating to remove excess moisture and enhance its texture.
• Paneer — If using paneer, lightly fry the cubes before marinating to give them a golden crust.

Tips & Tricks

• For a spicier version, add a chopped green chili or a pinch of cayenne pepper to the sauce.
• To make it healthier, substitute the heavy cream with coconut milk or cashew cream.
• Serve with a side of raita (yogurt sauce) and pickled onions for a refreshing contrast of flavors.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.
• Customize the level of spiciness by adjusting the amount of chili powder or cayenne pepper to suit your taste.

Serving advice

Serve the Vegetarian Tikka Masala hot with steamed basmati rice or freshly baked naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, arrange the tofu or paneer cubes on top of the sauce and sprinkle some paprika or garam masala for an extra pop of color. Serve in a vibrant serving dish to enhance the visual appeal.