Here we have a simple yet proper Indian curry recipe to make Vegan Tikka Masala. The tikka (usually it means barbequed chunks of meat) here are cubes of pan-fried tofu. So, technically speaking, the term “tikka” is rather loosely used here.
But the curry itself is authentic because it follows a professional recipe. Whole spices – cloves, cardamoms, cinnamon, and cumin seeds – are fried in a pan first. Then come whole dried red chilies, garlic, ginger, onion, tomato, and cashew nuts. All are sautéed for a few minutes and then cooked for five minutes in a pressure cooker.
A hand blender is then used to grind the masala. Once it turns into a purée sort of consistency, it is strained through a soup strainer.
The gravy for the “tikka” masala is ready. It is heated in a pan, salt and sugar are added, and then fried cubes of tofu are dropped. The curry is finished with some coconut cream and crushed Kasuri Methi (dried fenugreek leaves.) Kasuri Methi’s subtle bitterness balances the sweetness in the curry and adds a little herby flavor.
The best thing about this recipe is that not only it shows us a vegan curry made using tofu, but it also gives a basic lesson on how to make an Indian curry.
Tofu curry can be enjoyed with plain steamed rice or plain Indian flatbread called chapati.
Video credit: This recipe comes to you from the CookingCarnival Youtube channel and is made using an ‘Instant Pot.’