Though Tikka Masala is to Britain what Orange Chicken is to America, I still love this non-traditional yet uber popular Indian-ish dish. It features a slightly creamy, heavily spiced tomato-based sauce, and it’s simply bursting with flavor. Chicken Tikka Masala happens to be the national dish of Great Britain — but here in America, you better believe I’m going with a vegetarian version.

Vegetable Tikka Masala with Pan-Fried Paneer | OKC Veggie

This Vegetable Tikka Masala with Pan-Fried Paneer is an updated take on my Cauliflower + Chickpea Tikka Masala recipe. You can’t go wrong with either! This version swaps chickpeas for green peas and adds potatoes, along with crispy little Indian cheese cubes, aka pan-fried paneer. Paneer is a super mild Indian squeaky cheese that’s almost similar to tofu in its texture. For a vegan version, just skip it.

The Tikka Masala is super filling and delicious and its own — think of it as an Indian stew — but you can also serve it over rice/quinoa or with naan for dipping. However you serve it, it’s guaranteed to be delicious!

INGREDIENTS

1 cauliflower head, cut into florets
2 russet potatoes, peeled & chopped into 1-inch cubes
8 oz. paneer, cut into 1-inch cubes
10 oz. bag of frozen peas
1 yellow onion, diced
6 garlic cloves, minced
3 T. fresh ginger, minced
1 - 15 oz. can light coconut milk
1 - 15 oz. can fire-roasted tomato sauce
1 1/2 c. vegetable broth
2 T. garam masala
1 t. ground cumin
1 t. turmeric
1 t. smoked paprika
1/2 t. cayenne
1 T. olive oil + extra
Salt & pepper, to taste
Rice, quinoa or naan, to serve

STEPS

1) Heat a large Dutch oven or pan over medium heat and add 1 tablespoon olive oil. Once hot, add the onion, garlic and ginger and cook, stirring occasionally, for 5 minutes.

2) Add the spices and toss well to coat. Add the cauliflower and potatoes, and again, toss well to coat. As soon as everything is tossed together, immediately pour in the vegetable broth so the mixture doesn’t start to burn.

3) Add the coconut milk and tomato sauce and season with salt & pepper. Reduce heat to low and simmer for 45 minutes to an hour or until the cauliflower and potatoes are soft, stirring occasionally.

4) When the cauliflower and potatoes are soft, turn the heat off but leave the Dutch oven on the stove. Cook the frozen peas according to package directions and stir them into the tikka masala.

5) Add a tiny splash of olive oil to a small pan over high heat. Once hot, reduce the heat to medium. Place the paneer cubes evenly onto the pan. Use tongs to check when the bottom of each cube has browned. Reduce heat to low, and continue cooking the paneer cubes, using tongs to rotate them, until each side has browned. Feel free to add another tiny splash of olive oil if the pan becomes too dry.

6) Serve the tikka masala in a bowl with quinoa or rice, if desired, and top with the paneer.