Easy Potato Tikka Masala Recipe
Creamy potato tikka masala made with tender potatoes in a rich, spiced tomato gravy. Easy vegan curry ready in under an hour, perfect with rice or naan.
Servings: 4
Calories: 244kcal
Equipment
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.
Nutrition
Calories: 244kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 17mg | Potassium: 878mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2384IU | Vitamin C: 94mg | Calcium: 39mg | Iron: 2mg