Vegetable Tikka Masala
Ingredients for Vegetable Tikka Masala:
Plain Yogurt 250 ml.
Lemon 1/2
Ginger(chopped) 1 inch.
Onions(chopped) 2
Garlic (chopped) 2
Turmeric Powder 1-1/2 tsp
Cinnamon powder 1 tsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Butter or clarified butter (ghee) 2 tbsp
Fresh Vegetables
(Suggested: Mushrooms, peas, carrots,
cauliflower, potato. Can use other vegetables too) 2 cups
Cardomom 20 pods
Coriander leaves 1/2 cup
Salt and pepper to taste
Directions to cook Vegetable Tikka Masala :
- Combine the yoghurt and chopped ginger, garlic and onions into a blender. Blend until smooth.
- Add the lemon juice, salt and Pepper. Lightly mix
- Add the spices but stopping before you get to the cardomom pods.
- Blend all the spices until nicely mixed
- Add a few of the fresh coriander leaves and again mix until lightly blended. (At this stage this will smell fantastic)
- Add the butter or clarified butter to a pre-heated slow cooker or large pot. Melt until the butter or clarified butter starts slightly bubbling.
- Add blended ingredients.
- Take the cardomom pods and add to the sauce. Cardomom pods have a sharp taste and could surprise you with a sudden zingy flavor during the meal. To avoid that, powder these pods before adding them to the sauce.
- Add the two cups of vegetables and mix lightly.
- Add the rest of the Coriander leaves.
- If cooking in a slow cooker, set to "low" and leave for about 6 hours. If using the pot to cook, keep on low heat until the mixture bubbles and the vegetables are to your liking.
- Vegetable Tikka Masala is ready to be served hot with rice and naan bread.
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