Vegetarian Chickpea Tikka Masala
Toasted chickpeas dunked in creamy tomato tikka sauce to make this authentic and restaurant-style healthy chickpea tikka masala.
Servings: 4
Calories: 268kcal
Equipment
Ingredients
For Chickpea Tikka
- 2 cup chickpeas cooked
- 2-3 garlic cloves finely minced
- ½" ginger finely minced
- ¾ teaspoon garam masala
- ½ tsp chili powder
- 1 tablespoon lemon juice
- ½ tablespoon oil
- salt to taste
For Tikka Masala Sauce
- 1 small onion cut in 8 pieces
- 4 medium tomatoes cut in quarters
- 2-3 garlic whole cloves
- ½" ginger peeled and cut into 2-3 pieces
- ¼ cup raw cashews
- 1 teaspoon cumin powder
- 1 ½ teaspoon coriander powder
- 2 teaspoon oil divided
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- 1 cup water
- salt to taste
Instructions
Roasted Chickpea Tikka
- Preheat oven to 400 F.
- In a medium mixing bowl add and mix all the ingredients listed under Chickpea Tikka above. Spread it evenly on a nonstick baking tray.
- Bake the chickpeas in preheated oven for 10 min. Using a spatula stir them and again continue baking for 10 more min.
Tikka Masala Sauce
- Meanwhile, heat 1 teaspoon oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min.
- Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min.
- Now add cumin powder and coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and blend until smooth and creamy.
- Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.
- Add blended tomato mixture and bring it to boil.
- Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.
- Finally, add roasted chickpeas, garnish with cilantro and serve warm.
Video
Notes
- Use vegetable or chicken broth (or stock) instead of water to prepare the sauce.
- You can add a little more water if you do not want the sauce to be too thick for your liking.
- Use freshly ground roasted cumin and coriander seeds powder whenever possible. It really adds an amazing aroma and flavor to the dish. I usually roast around 1 teaspoon cumin and 2 teaspoon coriander seeds (for this recipe) together in a frying pan. And using a stone molcajete, I crush the roasted seeds into powder.
- For more useful tips, see the Helpful Tips section above.
Nutrition
Calories: 268kcal