Name: Veg Tikka Masala | Tandoori Veg Gravy
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Ingredients: 2 cups Mixed Vegetables Cubed (Potatoes, Cauliflower, Carrot, French Beans); 1/2 cup Thick Curd/Yogurt; 1/4 tsp Turmeric Powder; 1/2 tbsp Kashmiri Chilli Powder; 1/2 tbsp Tandoori Masala Powder; 1/2 tsp Ginger Garlic Paste; Salt as needed; 2 Large Onions; 2 Medium Tomatoes; 1/2 cup Capsicum Cubes; 1/2 cup Onion Cubes; 1/4 cup Fresh Green Peas; 1.5 tbsp Oil; 1/2 tsp Shahi Jeera; 1 Green Chilli Finely Chopped; 2 tbsp Fresh Thick Curd/Plain Yogurt; 1 tsp Ginger Garlic Paste; 1/4 tsp Turmeric Powder; 1/2 tbsp Kashmiri Chilli Powder; 1/4 tsp Tandoori Masala Powder (check recipe notes); 1/4 tsp Garam Masala Powder (check recipe notes); 1 tbsp Kasoor Methi/Dried Fenugreek Leaves; Salt as needed; Water as needed; Fresh Coriander leaves (to garnish)

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Learn how to make Veg Tikka Masala recipe with step by step pictures. Easy homemade Tandoori Veg Gravy, goes well with any Indian flat bread or pulao!

What is Veg Tikka Masala?

Veg Tikka Masala is an easy homestyle gravy/curry made with spicy oven-grilled tandoori vegetables. Tikka Masala is a spicy flavorful curry, with special spice blend added to both the marinated vegetables and the curry. I used my homemade Tandoori Masala to make this gravy and it is such a flavor-bomb! For anyone familiar with Paneer Tikka Masala, this is a very similar recipe but made with mixed vegetables instead of paneer. It is equally delicious, if not better with the crunch of the vegetables. The vegetables are blanched, marinated and char grilled in the oven – a flavor that’s so unique that it makes the gravy really delicious.

Tips & Important Notes to Make Perfect Veg Tikka Masala

Tandoori Veg Gravy or Vegetable Tikka Masala takes some time and effort to make, but the result would be well worth it. Here are some of the tips and notes to make it right every single time.

Make sure to use thick, fresh curd to marinate blanched vegetables. If your curd/yogurt is not thick enough, add 1 tablespoon of gram flour to make it coat the vegetables properly.
Vegetables take a longer time in the oven to get grilled, say compared to paneer. Lay them flat and rotate the tray a few times to get them cooked evenly.
The gravy has both tomatoes and fresh curd, so use thick curd that is not sour.
For a creamy gravy, add 1-2 tablespoon cashew paste or fresh cream. Using ¼ cup of milk also enhances the taste.
Using Tandoori Masala powder provides a good flavor to this gravy.

Serving Suggestions

Veg Tikka Masala tastes really good with any Indian flat bread with a side of pickled onions and a wedge of lemon. Pair this gravy with any of the below breads for a great meal –

Veg Tikka Masala Recipe with Step by Step Pictures

First boil 2 cups mixed vegetables in hot water for 5 mins, drain off the water completely. Let them cool down.

In a mixing bowl add the vegetables along with ½ cup thick fresh curd, ½ tablespoon Kashmiri red chilli powder, ½ tablespoon Tandoori Masala powder, ¼ teaspoon turmeric powder, ½ teaspoon ginger garlic paste and salt as needed.

Mix everything well until the veggies are coated properly and set it aside to marinate for 15-20 mins. Meanwhile preheat the oven at 200°C for 10-15 mins.

To prepare the base of the gravy, roughly chop 2 large onions and 2 medium tomatoes. Boil them until tender in enough water.

Let them cool down completely and then grind into a smooth paste.

Now place the marinated vegetables on a baking tray lined with parchment paper. Bake at 200°C for about 20 mins.

Meanwhile heat 1.5 tablespoon of oil in a pan, add ½ teaspoon shahi jeera. As they splutter, add ½ cup cubed onions and ½ cup cubed capsicum and 1 teaspoon ginger garlic paste.

Fry until the onions and capsicum are crisp and then add the prepared onion tomato paste.

Now add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon tandoori masala powder and ¼ teaspoon garam masala powder.

Cook covered on low flame until there is no raw smell in the spice powders. It should take about 10 mins. And then add 2 tablespoon thick fresh curd.

Mix well and add salt as needed for the gravy followed by ¼ cup fresh green peas.

Meanwhile, if the vegetables are grilled and slightly charred from edges remove from oven.

If the gravy is thick, add ⅓ to ½ cup water and adjust the consistency.

Now add the grilled vegetables.

Cook the gravy for 5-7mins on low flame and it should come together. Add 1 tablespoon kasoor methi.

Finally add finely chopped fresh coriander leaves. Remove from heat.

Serve hot immediately with any Indian flat bread.

Recipe Notes

Tandoori Masala powder is highly recommended for best flavored gravy.
Adjust spices as per taste preferences.
If you don’t have an oven, you can roast the vegetables in low flame on stove top. It is not same as char grilling in the oven, but it still works.
For a creamier gravy, add 1-2 tablespoon of cashew cream/paste or fresh cream.

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