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Vegetarian tikka masala served with jeera rice
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5 from 1 vote

Vegetarian Tikka Masala Recipe

Vegetarian tikka masala is a scrumptious rich bowl of curry with veggies, spices and a rich tikka masala. This vegetarian variation of chicken tikka masala is an absolute delight for vegetarians. You will absolutely love this warm bowl of curry on a weeknight with naan, kulcha or jeera rice. Here is how to make vegetarian tikka masala recipe for you all!

Prep Time20 mins
Cook Time30 mins
To marinate2 hrs
Total Time2 hrs 50 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 382kcal
Author: Harini


For marinating veggies

  • 2 medium carrots peeled and chopped into batons
  • 1 bell pepper cubed, any color
  • 6 baby corns peeled and chopped
  • 15 baby potatoes
  • 1 big onion cubed
  • 4 tablespoons Fresh thick yogurt Cashew yogurt for vegans
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon roasted cumin powder
  • 2 tablespoons besan or chickpea flour gram flour
  • 1/2 teaspoon ginger garlic paste
  • 2 teaspoons oil
  • salt to taste

For making tikka masala

  • 4 large tomatoes
  • 15 cashews
  • 2 tablespoons oil or butter
  • 1 big onion cubed
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon kasuri methi


Making the marination

  • Let us prep the veggies required for tikka masala. Rinse, peel , chop the carrots into batons. Cube the peppers, onions and baby corns.
  • Rinse and scrub the baby potatoes well.
  • Take 4 tablespoons yogurt in a bowl. To that add 1/2 teaspoon each red chili powder, garam masala powder, coriander powder, turmeric powder, cumin powder and 2 tablespoons gram flour. Also add 1/2 teaspoon minced ginger-garlic and required salt,
  • Mix very well. Add the prepared vegetables. Refrigerate the veggies in marination for 2 hours. You can also leave it overnight in the refrigerator.

While making the tikka masla

  • Preheat your oven to the highest temperature (250 C/ 450 F) .
  • Skewer the marinated vegetables in bamboo or steel skewers. Place them on a baking tray lined with foil and grill in hot oven for 18-22 minutes. The time varies depending on the behavior of your oven. Go by flavor and charred marks on the veggies.
  • Reserve the remaining marination if any.
  • While the veggies are getting done, bring a big pot of water to rolling boil.
  • Add 4 large tomatoes and 15 cashews. Blanch for 3-4 minutes. Drain and peel the tomatoes.
  • Take the blanched ingredients in a mixer jar. Blend into a very smooth paste.
  • Next heat 2 tablespoons oil or butter in a pan. Add 1 bay leaf, 2 cloves and 1/2 teaspoon cumin. Saute very well.
  • Add cubed onions and saute till they turn a bit soft. Add 1/2 teaspoon minced ginger-garlic or ginger garlic paste. Saute very well.
  • Add the prepared tomato puree and mix well. Saute well till the tomatoes get cooked and fat releases from the sides. Takes around 6-7 minutes in medium flame.
  • Next add the remaining marination if available. Else just add 1 cup water. Mix well.
  • Add required salt, 1/2 teaspoon sugar and a pinch of garam masala powder. There is salt already in marination, so add cautiously.
  • Mix very well and let the tikka sauce simmer for 6-7 minutes or until it thickens.
  • Once the sauce is thick, add the grilled veggies and toss quickly. Simmer for 2 minutes.
  • Add kasuri methi and mix well.
  • Finally add lemon juice and mix well.
  • Serve warm with rice or roti.


  • Use very thick curd else the spices will not coat the veggies
  • You can increase or decrease the amount of spice powders as per taste.
  • The recipe can be doubled 


Serving: 3g | Calories: 382kcal