Nasuha Blog

A couple of days back, we enjoyed a lovely evening with friends, good food and drinks at my place. I was in charge of food and we decided to use our newly acquired gas grill and a barbeque was set up. With a lot of  food and drinks around, I ended up with a big batch of grilled vegetables as left overs. Now to use up all those vegetables was a challenge and that's when this Veg Tikka Masala came to my mind. The gravy is the same that I make for my Chicken Tikka masala and the beautiful smoky flavor from the grilled vegetables made it even more amazing. Although I used the left over vegetables to make this curry, you can specially marinate the veggies, grill them on a gas grill or a grill pan and then add them in the curry. Here is the recipe to make this very delicious Veg Tikka Masala.



All you need is

To marinate the vegetables

Capsicum - 1\2 ( cut into cubes )
Onion - 1\2 ( cut into cubes )
Baby corn - 3-4 ( cut into half )
Mushroom - 10-12
Paneer - 150 g
Cauliflower - 10-12 small florets
Hung curd - 2 tbsp ( the curd should be really thick so that it can cling to the vegetables )
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 1 tsp
Salt to taste
Lemon juice - 2 tbsp
Garam masala powder - 1\2 tsp
Red chili powder-  1\2 tsp
Kasuri methi - 1 tsp
Oil - 2 tsp and for applying while grilling

For the gravy

Oil - 2 tbsp
Ghee - 2 tbsp
Cloves - 2-3
Black peppercorn - 5-6
Black cardamom - 2
Cinnamon stick - 1 inch piece
Onion - 1 cup ( chopped )
Ginger garlic paste - 2 tsp
Tomato - 3 ( medium size )
Kashmiri red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Salt to taste
Lemon juice - 1 tbsp
Honey - 1 tsp
Fresh coriander for garnishing


Method of preparation

For the veg tikka

Mix all the ingredients for marination and cover the bowl with a cling wrap.
Refrigerate for at least 2 hours.
Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
Apply little oil while grilling.
Keep aside

For the gravy

Boil water in a pan and add the tomatoes.
Cook for 5-6 minutes.
Remove the skin of the tomatoes and grind in a blender to make a smooth puree.
Keep aside.
Heat oil in a pan.
When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
Fry for 10 seconds.
Add onion and fry till slightly browned.
Add ginger garlic paste and fry till onions are nicely browned.
Add tomato puree.
Cook for 2-3 minutes.
Add the leftover marinade and cook for a minute.
Add the grilled vegetables and a half cup of water.
Cook for 3-4 minutes till oil separates.
Add honey and lemon juice.
Garnish with fresh coriander.
Serve hot with Naan or Laccha Paratha.