Vegan Tikka Masala


“This vegan tikka masala sauce recipe pays homage to the traditional curry with coconut milk and tofu.”

Cooking Time – Less than 30 minutes 

Royal Prestige® products used in this recipe

Innove 3 quart Dutch Oven


1 no. – onion, chopped
4 nos’ – tomatoes, chopped
2 tbsp. – ginger garlic paste
1 tsp. – cumin seeds
1 tsp. – coriander powder
1 tsp. – turmeric powder
½ tsp. – red chilli powder
1 tsp. – garam masala powder
1 no. – red bell pepper, diced
1 no. – small cauliflower, florets
1 no. – zucchini (green/yellow, diced
250 gms – tofu, diced
To taste – salt
For garnish – coriander leaves


  • Preheat the dutch oven on medium heat. Add the cumin seeds and sauté for 2-3 minutes till the fragrance is released. Then add the onions and saute for about 2-3 minutes till the onions become translucent.
  • Once done add ginger garlic paste, tomatoes and mix well till the mixture becomes a little mushy.
  • Then add bell pepper, cauliflower, zucchini, dry spices powder, salt and stir well for about 2 minutes.
  • Place the lid on with the Redi-Temp® valve open. Let it cook till you see the steam or hear the whistle; this should take about 5-7 minutes.
  • Then open the lid and add the tofu and mix well. Place the lid on with the Redi-Temp® valve closed and switch the heat to low. Let it cook for another 4-5 minutes.
  • Once done transfer it into a serveware and garnish with coriander leaves.
  • Serve hot with roti/naan/rice.

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