Potato Tikka Masala (also known as Aloo Tikka Masala) is a delicious vegan twist on the beloved Indian restaurant classic.
This plant-based curry features golden, crispy potatoes or baby potatoes coated in a creamy, aromatic tikka masala sauce that rivals any meat or paneer version.
Whether you're looking for an easy weeknight dinner or want to impress guests with authentic Indian flavors, this good curry delivers restaurant-quality results in just 30 minutes!
Quick Look: Potato Tikka Masala
- ✅ Recipe Name: Potato Tikka Masala
- 🕒 Ready In: 45 minutes
- 👪 Serves: 4
- 🍽 Calories: 244 per serving (estimated)
- 🥣 Main Ingredients: Potatoes, cashews, vegan yogurt, Tikka masala spice
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - Indian flavors, minimal prep
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The warm aroma of spices fills the kitchen as potatoes sizzle gently in the pan, soaking up every bit of flavor. Soft, golden potatoes simmer in a rich, creamy tikka masala sauce, creating a curry that feels comforting from the very first bite.
This vegan potato tikka masala is the kind of dish you crave on a chilly evening, hearty, flavorful, and deeply satisfying.
Also, add this to your Diwali festival menu: A showstopping vegan main course for your Festival of Lights celebration. Serve alongside dal, rice, naan, and festive sweets for a complete feast.
This was inspired by my Tofu Tikka masala on this site, and pairs well with this amazing Vegetable Pulao recipe.
Jump to:
Why I Love Potato Tikka Masala
- Vegan and delicious
- Rich and creamy texture without heavy cream
- Easy to customize with pantry staples
- Pairs well with rice, naan, or roti
- Ideal for meal prep (yes, leftovers taste even better)
Ingredients
Potatoes: Use baby potatoes for the best texture, as they hold their shape well in the sauce. Russet or red potatoes also work. just cut them into even-sized pieces for uniform cooking.
Tikka Masala Powder: Use my homemade tikka masala powder for this recipe.
Cashews: Raw, unsalted cashews are best for making cashew cream. Soaking them in warm water for 15-20 minutes helps them blend into a smooth, creamy base for the sauce.
Vegan Yogurt: Plain, unsweetened vegan yogurt adds tang and creaminess to the masala. Choose a thick variety made from coconut, cashew, or almond for the best results, and avoid flavored yogurts.
Bell Pepper: I used green peppers in this recipe. Red or orange peppers work best, too.
Tomatoes: Use ripe tomatoes or good-quality canned tomatoes for the sauce. If using fresh tomatoes, chop them finely so they cook down smoothly and blend well with the spices.
Onions: Yellow or red onions work well.
Variations
- Spicy version - Double the chili powder and add fresh green chilies
- Restaurant-Style - Add a splash of vegan butter for richness
- Protein-Packed Version - Add 1 cup of cooked or canned chickpeas to the curry.
- Use olive oil instead of coconut oil or vegan butter for a lighter, milder flavor.
- Instead of bell peppers, you can use cauliflower florets.
- You can add a little paprika to add gentle heat and a subtle smoky flavor.
- Instead of fresh tomatoes, you can use tomato purée for a smoother sauce and better color.
Instructions
- Step 1: Boil the potatoes until tender. Peel the skin and cut them into cubes.
In a large bowl, add the cubed potatoes and bell peppers.
- Step 2: Mix them with tikka masala powder, vegan yogurt, and kasuri methi. Keep this aside for 30 minutes to marinate.
- Step 3: Heat a pan over medium heat and add oil. Add garlic, ginger, onions, and tomatoes. Sauté until everything is soft and well-cooked. Turn off the heat, add the soaked cashews, and let the mixture cool.
- Step 4: Blend it into a smooth sauce.
- Step 5: Place the same pan back on medium heat and add oil. When the oil is hot, add cumin seeds.
- Step 6: Once they start to sizzle, add the marinated potato mixture. Cook on low to medium heat for 7-8 minutes.
- Step 7: Add the blended sauce and mix well. Pour in 1-2 cups of water, then add salt, tikka masala powder, garam masala, and turmeric. Let it boil for 5-6 minutes until the gravy thickens.
- Step 8: Turn off the heat, squeeze a little lemon juice at the end, and garnish with fresh cilantro. Serve hot.
Storage
Store potato tikka masala curry leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
Uma's Tip
- Do not overboil the potatoes. They should be just tender so they don't break in the sauce.
- Marinating the potatoes and bell peppers adds more flavor, so do not skip this step.
- Always sauté onions well until soft and lightly golden. This gives the masala a better taste.
- Blend the sauce only after it cools slightly for a smooth and safe blending process.
- Cook the marinated potatoes on low to medium heat to avoid burning the spices.
Aloo Tikka Masala FAQ
Cashews make the sauce creamy. If you are avoiding nuts, you can use coconut cream or thick vegan yogurt instead.
Yes, sweet potatoes work well. Cut them into medium cubes and be careful not to overcook, as they soften faster than regular potatoes.
Tikka masala simply means marinated pieces cooked in a spiced sauce. In this recipe, the potatoes and vegetables are marinated first (tikka), then simmered in a rich, flavorful masala sauce, hence the name potato tikka masala.
Overcooking potatoes, skipping marination, undercooking the masala, using too much spice, cooking on high heat, or adding creamy gravy (sometimes coconut milk) too early can affect the flavor and texture.
More Potato Recipes
Looking for other recipes like this? Try these:
Pairing With Aloo Tikka Masala
These are my favorite dishes to serve with Potato Tikka Masala
★★★★★
Buy Tikka Masala Spice
Absolutely fabulous tikka masala spice blend! We've used it in curries, sprinkled it on pizzas, and even stirred it into pasta sauces - it's incredible every time. The moment you open the jar, the aroma screams premium quality and freshness. Store-bought masalas don't even come close! - Srividya Brahmakal
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And let me know in the comments what you loved about it.
📖 Recipe
Easy Potato Tikka Masala Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1.10 lb russet potatoes - or 5 of them
- 1 onion - diced
- 2 tomatoes - chopped
- 2 tablespoon Tikka masala spice
- 1 teaspoon Garam masala
- ½ teaspoon turmeric powder
- 2 tablespoon coconut oil
- 2 bell peppers - diced
- 2 tablespoon cashews
- ½ cup vegan yogurt
- salt to taste
- 2 teaspoon kasuri methi
- 1-2 cups water
- 2 teaspoon cilantro - chopped
- 1 teaspoon ginger - grated
- 2 garlic cloves - minced
- ½ teaspoon cumin seeds
Instructions
- Boil the potatoes until tender. Peel the skin and cut them into cubes.1.10 lb russet potatoes
- In a large bowl, add the cubed potatoes and bell peppers. Mix them with 1tbsp tikka masala powder, vegan yogurt, and kasuri methi. Keep this aside for 30 minutes to marinate.2 bell peppers, ½ cup vegan yogurt, 2 teaspoon kasuri methi
- Heat a pan over medium heat and add 1 tablespoon oil. Add garlic, ginger, onions, and tomatoes. Sauté until everything is soft and well-cooked. Turn off the heat, add the soaked cashews, and let the mixture cool. Blend it into a smooth sauce.1 onion, 2 tomatoes, 2 tablespoon cashews, 1 teaspoon ginger, 2 garlic cloves
- Place the same pan back on medium heat and add 1 tablespoon oil. When the oil is hot, add cumin seeds. Once they start to sizzle, add the marinated potato mixture. Cook on low to medium heat for 7-8 minutes.½ teaspoon cumin seeds
- Add the blended sauce and mix well. Pour in 1-2 cups of water, then add salt, tikka masala powder, garam masala, and turmeric. Let it boil for 5-6 minutes until the gravy thickens.1 teaspoon Garam masala, salt to taste, ½ teaspoon turmeric powder
- Turn off the heat, squeeze a little lemon juice at the end, and garnish with fresh cilantro. Serve hot.2 teaspoon cilantro
Notes
- Do not overboil the potatoes. They should be just tender so they don't break in the sauce.
- Marinating the potatoes and bell peppers adds more flavor, so do not skip this step.
- Always sauté onions well until soft and lightly golden. This gives the masala a better taste.
- Blend the sauce only after it cools slightly for a smooth and safe blending process.
- Cook the marinated potatoes on low to medium heat to avoid burning the spices.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi says
One of the kids' favorite potato curries! Hope you will love this as much as my family loves!