Tikka Masala Video Recipe – Spicy Vegetable Curry Recipe
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RECIPE DESCRIPTION:
Ingredients
Butter 1 Tablespoon
Onion 1⁄2 Cup (8 tbs), diced
Turmeric powder 1⁄4 Teaspoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Salt 1 Teaspoon (to taste)
Potatoes 1⁄2 Cup (8 tbs)
Water 1⁄2 Cup (8 tbs)
Red bell pepper 1⁄4 Cup (4 tbs), chopped
Green bell pepper 1⁄4 Cup (4 tbs), chopped
Green beans 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Carrot 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Green peas 1⁄4 Cup (4 tbs), boiled
Cauliflower florets 1⁄2 Cup (8 tbs)
Coriander-cumin powder 1 1⁄2 Teaspoon
Red chili powder 1 Teaspoon
Chaat masala 1⁄4 Teaspoon
Punjabi garam masala 1⁄2 Tablespoon
Tandoori garam masala 1⁄2 Tablespoon
Black pepper 1 Teaspoon (to taste)
Tomato puree 1 1⁄2 Cup (24 tbs)
Yogurt 1 1⁄2 Tablespoon
Brown sugar 1 Tablespoon
FOR GARNISHING
Coriander leaves 1 Tablespoon, finely chopped
Butter 1 Tablespoon, cubed
Directions
MAKING
1. In a pan on medium high, melt butter, add onion, turmeric powder, ginger and garlic paste, and salt. Stir fry for about 2 minutes.
2. After 2 minutes, add potatoes, water and mix well. Cook this covered for 5 minutes.
3. After 5 minutes, stir in the green beans, carrots and mix well. Cook it for about 2 minutes.
4. Add in the red and green bell pepper, mix well and cover the pan halfway with the lid. Cook it for another 5 minutes on medium heat.
5. After 5 minutes, stir in the green peas and cauliflower and mix well. Cover the lid halfway and cook for another 2 minutes.
6. Add coriander-cumin powder, red chili powder, chaat masala, Punjabi garam masala, tandoori garam masala, tomato puree and mix well.
7. Stir in the yogurt and mix well. Cook for about a minute or two on medium heat.
8. Switch off the heat and get ready to serve.
SERVING
9. Serve this vegetable curry garnished with a cube of butter and some coriander leaves, alongside a bowl of cooked rice or chapatis.
Ingredients
Butter 1 Tablespoon
Onion 1⁄2 Cup (8 tbs), diced
Turmeric powder 1⁄4 Teaspoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Salt 1 Teaspoon (to taste)
Potatoes 1⁄2 Cup (8 tbs)
Water 1⁄2 Cup (8 tbs)
Red bell pepper 1⁄4 Cup (4 tbs), chopped
Green bell pepper 1⁄4 Cup (4 tbs), chopped
Green beans 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Carrot 1⁄4 Cup (4 tbs), cut into 1-inch pieces
Green peas 1⁄4 Cup (4 tbs), boiled
Cauliflower florets 1⁄2 Cup (8 tbs)
Coriander-cumin powder 1 1⁄2 Teaspoon
Red chili powder 1 Teaspoon
Chaat masala 1⁄4 Teaspoon
Punjabi garam masala 1⁄2 Tablespoon
Tandoori garam masala 1⁄2 Tablespoon
Black pepper 1 Teaspoon (to taste)
Tomato puree 1 1⁄2 Cup (24 tbs)
Yogurt 1 1⁄2 Tablespoon
Brown sugar 1 Tablespoon
FOR GARNISHING
Coriander leaves 1 Tablespoon, finely chopped
Butter 1 Tablespoon, cubed
Directions
MAKING
1. In a pan on medium high, melt butter, add onion, turmeric powder, ginger and garlic paste, and salt. Stir fry for about 2 minutes.
2. After 2 minutes, add potatoes, water and mix well. Cook this covered for 5 minutes.
3. After 5 minutes, stir in the green beans, carrots and mix well. Cook it for about 2 minutes.
4. Add in the red and green bell pepper, mix well and cover the pan halfway with the lid. Cook it for another 5 minutes on medium heat.
5. After 5 minutes, stir in the green peas and cauliflower and mix well. Cover the lid halfway and cook for another 2 minutes.
6. Add coriander-cumin powder, red chili powder, chaat masala, Punjabi garam masala, tandoori garam masala, tomato puree and mix well.
7. Stir in the yogurt and mix well. Cook for about a minute or two on medium heat.
8. Switch off the heat and get ready to serve.
SERVING
9. Serve this vegetable curry garnished with a cube of butter and some coriander leaves, alongside a bowl of cooked rice or chapatis.
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