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Tikka Masala (Stovetop or Instant Pot)

Tikka Masala (Stovetop or Instant Pot)



  • 1–2 tablespoons coconut oil, olive oil or ghee
  • 1 extra-large shallot – chopped (or sub 1/2 a red onion)
  • 1 tablespoon chopped ginger
  • 4 fat garlic cloves, rough chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika or chili powder
  • 1 teaspoon garam masala or curry powder
  • 1 teaspoon black mustard seeds- optional
  • 1 teaspoon fennel seeds- optional
  • 1 teaspoon fenugreek leaves- optional
  • 1 teaspoon salt
  • 1 1/2 cups tomatoes, diced ( or sub a 14-ounce can diced tomatoes)
  • 1 can full fat coconut milk
  • 1 red bell pepper – big diced
  • 1 small head cauliflower – sliced into 1-inch pieces, or small florets
  • 1 zucchini- cut into 1-inch thick half-moons (or quarters)
  • squeeze of lemon
  • cilantro for garnish
  • Serve with naan or Indian basmati rice.
  • Instructions

    1. Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. ( See notes for Instant Pot)
    2. Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
    3. Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).
    4. Taste, add a squeeze of lemon juice. Add more salt if  necessary. If you like it spicy, add cayenne to taste.
    5. Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.
    6. Serve in bowls over basmati rice or with naan Garnish with cilantro.
    7. The Tikka Masala will keep up to 4 days in the fridge.
  • Credit:

    Sylvia Fountaine

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