Vegan Tofu Tikka Masala | विगन टोफू टिक्का मसाला | Sanjeev Kapoor Khazana

This sabzi unites 2 different preparations, a remarkable tikka and a scrumptious gravy. Together, they make your meal simply delicious.


300 grams firm tofu, cut into 1 inch cubes
2 tablespoons oil
1 bay leaf
3 green cardamoms
2 cloves
4 garlic cloves
1 inch ginger piece, roughly sliced
4-5 medium tomatoes, approximately chopped
10-12 cashew nuts
2 seedless dates, soaked and drained
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
Salt to taste
Tofu Tikka
1 tablespoon ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1 tsp dried mint powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
Salt to taste
1/2 tbsp lemon juice
Oil for grilling
2 tsps dried fenugreek leaves
Fresh coriander sprig for garnish


1. Heat oil in a pressure cooker. Include bay leaf, green cardamoms, cloves and sauté till fragrant.
2. Include garlic cloves, ginger, tomatoes, cashew nuts, dates and blend well.
3. Include turmeric powder, red chilli powder, salt and blend well.
4. Include 2 cups water, close the cover and on medium heat till 2-3 whistles are launched.
5. Take tofu pieces in a bowl. Add ginger-garlic paste, turmeric powder, red chilli powder, mint powder, coriander powder, cumin powder, garam masala powder, salt and mix well.
6. Add lemon juice and mix. Thread the marinated tofu pieces on wooden skewers.
7. Heat oil in a nonstick grill pan. Location the ready skewers and for a minute on each side.
8. Open the lid of the pressure cooker once the pressure settles entirely and discard the bay leaf.
9. Grind to a fine paste with the help of a hand blender. Pressure through a fine strainer.
10. Squash the dried fenugreek leaves and ad to the pan.
11. Include the tofu pieces and blend well. Prepare for 2-3 minutes.
12. Transfer into a serving plate, garnish with a coriander sprig and serve hot.

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About the Author: Yvette Cook


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