Vegetarian Tikka Masala

Dive into the rich, aromatic flavors of Vegetarian Tikka Masala, a plant-based twist on the classic Indian favorite. This recipe features tender roasted cauliflower florets, vibrant bell peppers, and optional paneer, all coated in a luscious, spiced tomato and coconut milk sauce. Infused with warming spices like garam masala, turmeric, and cumin, this satisfying dish strikes the perfect balance of bold flavor and creamy indulgence. Whether you're vegan or lacto-vegetarian, customizable options like Greek yogurt or plant-based yogurt and coconut milk ensure everyone can enjoy this delicious comfort food. Serve with fluffy basmati rice or pillowy naan, and finish with a sprinkle of fresh cilantro for a restaurant-quality meal at home. Perfect for busy weeknights or weekend feasts, this hearty Vegetarian Tikka Masala is ready in just 50 minutes and will quickly become a go-to favorite for fans of Indian cuisine.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cauliflower florets
• 1 cup Bell peppers (any color, diced)
• 1 cup Paneer (optional, for lacto-vegetarian)
• 1 cup Greek yogurt (or plant-based yogurt for vegan option)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Kashmiri red chili powder (or paprika for milder heat)
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil or ghee
• 2 cups Tomatoes (pureed)
• 1 cup Coconut milk (or heavy cream for lacto-vegetarian option)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 cups Cooked basmati rice or naan (for serving)

Directions

Step 1

In a large mixing bowl, combine Greek yogurt (or plant-based yogurt), 1 teaspoon of garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and a pinch of salt.

Step 2

Add the cauliflower florets, diced bell peppers, and paneer (if using) to the bowl. Toss until evenly coated. Set aside to marinate for 15 minutes.

Step 3

Heat 2 tablespoons of vegetable oil or ghee in a large skillet over medium heat. Add the marinated vegetables and paneer, and sauté for 5-7 minutes until lightly browned. Remove from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Step 5

Stir in the remaining garam masala, turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder. Cook for 30 seconds to bloom the spices.

Step 6

Pour in the pureed tomatoes, and bring the mixture to a simmer. Cook for 7-8 minutes, stirring occasionally, until the sauce thickens slightly.

Step 7

Reduce the heat to low and stir in the coconut milk (or heavy cream). Cook for another 3-4 minutes until the sauce is creamy and well combined.

Step 8

Add the sautéed vegetables and paneer back to the skillet. Simmer for 5 minutes, allowing the flavors to meld together.

Step 9

Taste and adjust seasoning, adding more salt if needed.

Step 10

Serve hot over basmati rice or with naan. Garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(2048.6g)

Amount per serving	% Daily Value*
Calories	2602.6

Total Fat 155.6g	0%
Saturated Fat 90.8g	0%
Polyunsaturated Fat g
Cholesterol 179.4mg	0%
Sodium 2665.0mg	0%
Total Carbohydrate 222.0g	0%
Dietary Fiber 25.6g	0%
Total Sugars 49.2g
Protein 92.6g	0%

Vitamin D 0IU	0%
Calcium 990.9mg	0%
Iron 26.7mg	0%
Potassium 4738.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 13.9%

Carbs: 33.4%