Easy Veggie Tikka Masala

Sarah

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There are certain dishes that transcend the dining table and become part of your family’s story. For us, this Easy Veggie Tikka Masala is one of those recipes. I first made it on a whim one chilly Tuesday evening, looking for something to break the monotony of our usual weeknight rotation. I wanted warmth, comfort, and a burst of flavor that could transport us somewhere far away, even if just for an hour. The moment the spices hit the hot pan, the entire house filled with an intoxicating aroma of cumin, coriander, and garam masala. My kids, usually wary of anything with too many vegetables, wandered into the kitchen, drawn in by the scent. When I finally served up the steaming bowls of vibrant, orange-hued curry over fluffy basmati rice, the silence that followed the first few bites was the highest compliment I could have received. It was an instant hit. The creamy, tangy tomato sauce perfectly coated a rainbow of tender-crisp vegetables and hearty chickpeas, creating a dish that was both incredibly satisfying and surprisingly light. It has since become our go-to celebration meal, our “let’s-make-a-bad-day-better” dinner, and the recipe everyone requests when they come over. This isn’t just a recipe; it’s a bowl of pure comfort, a guaranteed crowd-pleaser that proves vegetarian cooking can be the most exciting and delicious food on the block.

Ingredients

This recipe is broken down into two main components: the marinated vegetables that form the “tikka” element and the rich, creamy “masala” sauce they are simmered in. Using fresh ingredients will yield the best results.

For the Vegetable Marinade:

  • Mixed Vegetables: 4 cups, chopped into 1-inch pieces. A colorful combination of cauliflower florets, diced bell peppers (red, yellow, or green), cubed carrots, and green beans works beautifully.
  • Plain Yogurt: 1 cup, full-fat. This is the base of the marinade, tenderizing the vegetables and helping the spices adhere. Greek yogurt can also be used for extra thickness.
  • Ginger-Garlic Paste: 2 tablespoons. An essential aromatic foundation in Indian cooking. You can buy it pre-made or make your own by blending equal parts fresh ginger and garlic.
  • Lemon Juice: 2 tablespoons, freshly squeezed. The acidity brightens the flavors and helps to tenderize the vegetables.
  • Garam Masala: 1 tablespoon. This is a warming blend of ground spices; using a good quality brand makes a significant difference.
  • Turmeric Powder: 1 teaspoon. Provides a beautiful golden color and an earthy, slightly bitter flavor.
  • Kashmiri Red Chili Powder: 1 teaspoon. This is used more for its vibrant red color than for intense heat. You can substitute with paprika and a pinch of cayenne.
  • Salt: 1 teaspoon, or to taste.

For the Tikka Masala Sauce:

  • Oil or Ghee: 3 tablespoons. Ghee (clarified butter) adds a nutty, rich flavor, but a neutral oil like canola, sunflower, or vegetable oil works perfectly.
  • Onion: 1 large, finely chopped. This creates the sweet, savory base of the masala.
  • Ginger-Garlic Paste: 1 tablespoon. More of this aromatic powerhouse for the sauce.
  • Canned Crushed Tomatoes: 1 (28-ounce) can. This provides the bulk and tangy backbone of the sauce. Fire-roasted crushed tomatoes can add a lovely smoky depth.
  • Cashews: ¼ cup, raw and unsalted. When soaked and blended, cashews create an incredibly creamy texture without altering the flavor, a fantastic alternative or addition to heavy cream.
  • Coriander Powder: 2 teaspoons. Lends a citrusy, earthy flavor that complements the other spices.
  • Cumin Powder: 1 teaspoon. Adds a warm, nutty, and slightly pungent note.
  • Garam Masala: 1 teaspoon. A final addition to the sauce to layer the warm spice notes.
  • Sugar: 1 teaspoon (optional). A small amount helps to balance the acidity of the tomatoes.
  • Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon. This is the secret ingredient that imparts the authentic, signature flavor of restaurant-style tikka masala.
  • Heavy Cream or Full-Fat Coconut Milk: ½ cup. This is stirred in at the end for ultimate richness and a velvety smooth finish. For a vegan option, coconut milk is ideal.
  • Water: 1 cup, or as needed to adjust consistency.
  • Fresh Cilantro: ¼ cup, chopped, for garnish.
  • Salt: To taste.

Instructions

Follow these steps carefully to build layers of flavor, resulting in a truly spectacular and easy veggie tikka masala. The key is to allow the vegetables to marinate properly and to let the sauce simmer to develop its deep, complex taste.

Step 1: Marinate the Vegetables
In a large mixing bowl, combine the plain yogurt, 2 tablespoons of ginger-garlic paste, fresh lemon juice, 1 tablespoon of garam masala, turmeric powder, Kashmiri red chili powder, and 1 teaspoon of salt. Whisk everything together until you have a smooth, homogenous marinade. Add your 4 cups of chopped mixed vegetables to the bowl. Gently toss until every piece is thoroughly coated in the yogurt mixture. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For even deeper flavor, you can marinate for up to 4 hours.

Step 2: Prepare the Creamy Cashew Paste
While the vegetables are marinating, place the ¼ cup of raw cashews in a small bowl. Pour enough hot water over them to cover completely. Let them soak for at least 20-30 minutes. This process softens the nuts, making them easy to blend into a silky-smooth paste, which is the secret to a luxuriously creamy sauce.

Step 3: Cook the Marinated Vegetables
There are two methods to cook the “tikka” vegetables to achieve a slight char, which adds a smoky element reminiscent of a tandoor oven.

  • Oven/Broiler Method (Recommended): Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Spread the marinated vegetables in a single layer on the baking sheet. Bake for 20-25 minutes, or until the vegetables are tender and have slightly charred, browned edges. For extra char, you can switch to the broiler for the last 2-3 minutes, watching carefully to prevent burning.
  • Stovetop Method: Heat 1 tablespoon of oil or ghee in a large, non-stick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the marinated vegetables. Cook for 8-10 minutes, turning occasionally, until they are golden brown and lightly charred on all sides. Set the cooked vegetables aside.

Step 4: Begin the Masala Sauce
In a large, heavy-bottomed pot or Dutch oven, heat the 3 tablespoons of oil or ghee over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for 7-8 minutes, stirring frequently, until the onions are soft, translucent, and just beginning to turn golden at the edges. Add the remaining 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.

Step 5: Build the Spice Base
To the pot with the onions, add the coriander powder, cumin powder, and the remaining 1 teaspoon of garam masala. Stir constantly for about 30-45 seconds. This step, known as “blooming” the spices, toasts them in the hot oil, which awakens their essential oils and deepens their flavor profile significantly.

Step 6: Create and Blend the Sauce
Pour the 28-ounce can of crushed tomatoes into the pot. Stir well to combine with the onion and spice mixture. Bring the sauce to a gentle simmer. While the tomato sauce is heating, drain the soaked cashews and place them in a high-speed blender with about ¼ cup of fresh water. Blend on high until you have a completely smooth, cream-like paste with no grit. Pour this cashew cream into the tomato sauce mixture in the pot. Add the optional teaspoon of sugar and salt to taste. Stir everything together.

Step 7: Simmer for Depth of Flavor
Reduce the heat to low, cover the pot, and let the sauce simmer gently for at least 15-20 minutes. This crucial step allows the flavors to meld and develop, deepening the taste and cooking out the raw flavor of the tomatoes. The sauce will thicken and darken slightly in color. If it becomes too thick, you can add a splash of water to reach your desired consistency.

Step 8: Finish and Serve
Once the sauce has simmered, it’s time to bring everything together. Crush the Kasuri Methi (dried fenugreek leaves) between your palms and sprinkle it into the sauce. This releases its unique, savory aroma. Stir it in, followed by the cooked and charred vegetables. Let everything simmer together for another 5 minutes so the vegetables can absorb the flavors of the sauce. Finally, turn off the heat and stir in the ½ cup of heavy cream or coconut milk. This adds the final touch of richness and creates that iconic creamy texture. Be careful not to boil the sauce after adding the cream, as it can curdle. Garnish generously with fresh chopped cilantro and serve immediately.

Nutrition Facts

  • Servings: 6
  • Calories per serving: Approximately 390 kcal
  1. Rich in Fiber: Packed with 4 cups of diverse vegetables and chickpeas (if added), this dish provides a significant amount of dietary fiber, which is crucial for digestive health and promoting a feeling of fullness.
  2. Excellent Source of Vitamin C: The generous amounts of tomatoes and bell peppers make this tikka masala a powerhouse of Vitamin C, an essential antioxidant that supports the immune system.
  3. Plant-Based Protein: This recipe offers a good source of plant-based protein, primarily from the yogurt in the marinade and the cashews in the sauce. Adding chickpeas or paneer can easily boost the protein content further.
  4. Healthy Fats: By using cashews for creaminess and a moderate amount of oil or ghee, this dish contains a balance of fats, including heart-healthy monounsaturated fats from the cashews.
  5. Loaded with Antioxidants: The symphony of spices like turmeric, ginger, garlic, and cumin, combined with the vibrant vegetables, provides a wide array of antioxidants that help combat inflammation and cellular damage.

Preparation Time

This recipe is designed to be straightforward, with most of the time being hands-off.

  • Preparation Time: 20 minutes (chopping vegetables, mixing marinade)
  • Marinating Time: 30 minutes (can be done ahead)
  • Cooking Time: 45 minutes
  • Total Time: Approximately 1 hour and 35 minutes

The hands-on time is manageable for a weeknight, especially if you chop the vegetables and marinate them in the morning or the night before.

How to Serve

Serving this Easy Veggie Tikka Masala is all about creating a complete, satisfying, and authentic Indian meal experience. Here’s how to present it perfectly:

  • The Perfect Base:
    • Steamed Basmati Rice: The classic and most popular choice. The long, fragrant grains are perfect for soaking up the delicious, creamy sauce.
    • Jeera Rice: Basmati rice tempered with cumin seeds (jeera) and whole spices for an extra layer of flavor.
    • Brown Rice or Quinoa: For a healthier, high-fiber alternative.
  • Essential Breads for Dipping:
    • Warm Naan Bread: Soft, pillowy naan, especially garlic naan, is the ultimate vessel for scooping up every last bit of the tikka masala sauce.
    • Roti or Chapati: A simpler, whole-wheat flatbread that is a lighter option than naan.
    • Paratha: A flaky, layered flatbread that adds a rich, buttery texture to the meal.
  • Cooling Side Dishes (Condiments):
    • Cucumber Raita: A simple yogurt sauce with grated cucumber, a pinch of cumin, and fresh mint. Its cooling properties perfectly balance the warmth of the curry.
    • Mango Chutney: A sweet and tangy chutney provides a wonderful flavor contrast.
    • Kachumber Salad: A simple Indian salad made with chopped onions, tomatoes, and cucumbers, dressed with lemon juice and salt.
    • Pickled Onions: Thinly sliced red onions soaked in vinegar and a pinch of sugar offer a sharp, acidic crunch.
  • Final Garnishes:
    • A generous sprinkle of freshly chopped cilantro.
    • A final swirl of heavy cream or coconut cream for visual appeal.
    • A few toasted cashew halves for a bit of crunch.
    • Lemon or lime wedges on the side for anyone who wants an extra pop of acidity.

Additional tips

Here are eight expert tips to help you perfect this Easy Veggie Tikka Masala and customize it to your liking.

  1. The Secret to the Smoothest Sauce is Blending: Don’t skip the step of blending the cashews. For an even more restaurant-quality, velvety sauce, you can use an immersion blender directly in the pot after adding the tomatoes and before adding the cashew cream. Blending the entire onion-tomato base will break down any solids and create a luxuriously smooth gravy.
  2. Achieve the “Tikka” Char: The “tikka” in the name refers to pieces of marinated food cooked in a tandoor (clay oven). To replicate that smoky char at home without a tandoor, use your oven’s broiler for the last few minutes of cooking the vegetables. The high, direct heat will give you those delicious blackened spots that add so much flavor.
  3. Master the Kasuri Methi: Kasuri Methi (dried fenugreek leaves) is a non-negotiable ingredient for authentic tikka masala flavor. Always crush the leaves between your palms before adding them to the dish. This action releases their essential oils, unlocking their unique, slightly bitter, and deeply aromatic flavor profile.
  4. Make It Vegan with Ease: This recipe is incredibly easy to make vegan. Simply swap the plain yogurt in the marinade for a plant-based, unsweetened yogurt (like coconut or soy) and use full-fat canned coconut milk instead of heavy cream at the end. The result is just as rich and creamy.
  5. Don’t Rush the Simmer: The 15-20 minute simmer time for the sauce is crucial. It allows the acidity of the tomatoes to mellow out, the spices to meld together, and the overall flavor to deepen and become more complex. A rushed sauce will taste raw and less integrated.
  6. Meal Prep for a Quicker Dinner: You can do most of the prep work ahead of time. Chop all the vegetables and marinate them for up to 24 hours in the fridge. You can also make the entire masala sauce (up to the point before adding the cream and vegetables) and store it in the fridge for 2-3 days. When you’re ready to eat, simply cook the vegetables, reheat the sauce, and combine them.
  7. Customize Your Vegetables and Protein: This recipe is a fantastic base for whatever you have on hand. Feel free to use other vegetables like zucchini, mushrooms, potatoes, or sweet potatoes. To boost the protein, add a can of drained chickpeas or pan-fried paneer or tofu along with the other vegetables in the final step.
  8. Control the Spice Level: The Kashmiri red chili powder used in this recipe is mild and primarily for color. If you want a spicier curry, add ¼ to ½ teaspoon of cayenne pepper or a finely chopped green chili (like a serrano or Thai chili) along with the onions. Conversely, if you are very sensitive to heat, you can omit the chili powder entirely and use sweet paprika instead.

FAQ section

1. What is the difference between Veggie Tikka Masala and Paneer Butter Masala?
While they look similar, the key difference is in the flavor profile and preparation. Tikka Masala has a more prominent tangy tomato and complex spice flavor, often with a smoky element from charring the marinated “tikka” components (vegetables, in this case). Butter Masala (or Makhani) is typically richer, milder, and sweeter, with butter and cream being the dominant flavors over the tomato base.

2. Can I make this Veggie Tikka Masala completely vegan?
Absolutely! It’s very simple. For the marinade, use a thick, unsweetened plant-based yogurt (coconut yogurt works wonderfully). For the sauce, substitute the heavy cream with full-fat canned coconut milk or more of the blended cashew cream. Also, ensure you use oil instead of ghee. The dish will be just as decadent and creamy.

3. My sauce tastes too acidic or tangy from the tomatoes. How can I fix it?
This usually happens if the sauce hasn’t simmered long enough or if the tomatoes used were particularly acidic. The easiest fix is to balance the acidity with a little sweetness and fat. The optional teaspoon of sugar in the recipe helps, but you can add a little more if needed. Stirring in the cream or coconut milk at the end will also significantly mellow out any harshness.

4. How do I properly store and reheat leftovers?
Leftover veggie tikka masala is fantastic, as the flavors continue to develop overnight. Store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a saucepan over medium-low heat, stirring occasionally until heated through. You may need to add a splash of water or milk to loosen the sauce as it can thicken in the fridge. Avoid microwaving if possible, as it can sometimes make the cream separate.

5. Can I freeze this dish?
Yes, this dish freezes surprisingly well, but with one caveat. It’s best to freeze the sauce before adding the dairy (heavy cream). Cream can sometimes split and become grainy upon thawing. To freeze, prepare the recipe up to Step 7 (before adding the cream and cooked vegetables). Let the sauce cool completely, then freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw the sauce, reheat it, and then add the freshly cooked vegetables and cream.

6. What are the best vegetables to use in this recipe?
The beauty of this recipe is its versatility. Hearty vegetables that hold their shape well are best. Great choices include:

  • Cauliflower florets
  • Bell peppers (all colors)
  • Carrots
  • Potatoes or sweet potatoes (par-boil them first to ensure they cook through)
  • Zucchini or yellow squash (add them later in the cooking process as they soften quickly)
  • Green beans
  • Mushrooms
  • Broccoli florets

7. I don’t have Kasuri Methi. Can I substitute it with something else?
Kasuri Methi has a very unique flavor that is difficult to replicate perfectly. It’s a key ingredient for that authentic restaurant taste. If you absolutely cannot find it, you could try a small amount of dried celery leaves or a tiny pinch of fennel seeds, but the flavor will be different. It’s highly recommended to source Kasuri Methi from an Indian grocery store or online for the best results.

8. Is this recipe gluten-free?
Yes, this Easy Veggie Tikka Masala recipe is naturally gluten-free. All the ingredients listed, from the vegetables and spices to the yogurt and cream, do not contain gluten. Just be sure to serve it with gluten-free accompaniments like rice, quinoa, or certified gluten-free naan bread.