Spice Up Your Thursday With Vegetable Tikka Masala

New Delhi: Veg Tikka Masala is delicious and filled with the goodness of vegetables. check out the recipe below and happy cooking!

Ingredients

To marinate the vegetables

• ½ Capsicum (cut into cubes)
• ½ Onion (cut into cubes)
• 4 Baby corn (cut into half)
• 12 Mushroom
• 150 gms Paneer
• 10 – 12 florets Cauliflower
• 2 tablespoon Hung curd (the curd should be really thick so that it can cling to the vegetables)
• 2 teaspoon ginger garlic paste
• 1 teaspoon Kashmiri red chilli powder
• Salt to taste
• 2 tablespoons Lemon juice
• ½ teaspoon Garam masala powder
• ½ teaspoon Red chilli powder
• 1 teaspoon Kasuri methi
• 2 teaspoon Oil (Keep some more to apply while grilling)

For the gravy

• 2 tablespoon Oil
• 2 tablespoon Ghee
• 2 Cloves
• 5 Black peppercorn
• 2 Black cardamom
• 1-inch Cinnamon stick
• 1 cup Onion (chopped)
• 2 teaspoon ginger garlic paste
• 3 Tomato (medium size)
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Lemon juice
• 1 teaspoon Honey
• Fresh coriander for garnishing
• Cook Mode
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Instructions

For marinating

1. Mix all the ingredients for marination and cover the bowl with a cling wrap.
2. Refrigerate for at least 2 hours.
3. Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
4. Apply little oil while grilling.
5. Keep aside
6. For the gravy
7. Boil water in a pan and add the tomatoes.
8. Cook for 5-6 minutes.
9. Remove the skin of the tomatoes and grind them in a blender to make a smooth puree.
10. Keep aside.
11. Heat oil in a pan.
12. When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
13. Fry for 10 seconds.
14. Add onion and fry till slightly browned.
15. Add ginger-garlic paste and fry till onions are nicely browned.
16. Add tomato puree.
17. Cook for 2-3 minutes.
18. Add the leftover marinade and cook for a minute.
19. Add the grilled vegetables and a half cup of water.
20. Cook for 3-4 minutes till oil separates.
21. Add honey and lemon juice.
22. Garnish with fresh coriander.
23. Serve hot with Naan or Laccha Paratha.