Easy Restaurant Style Tikka Masala Curry with Pumpkin, Cauliflower or Paneer
Make your own Indian takeaway at home with this simple recipe!
I’m so excited to excited to share this recipe with you! I've been working on it for a while and am super happy with it. It's delicious, quick, simple and tastes like you got it at your local Indian takeaway. Up until recently I could't understand why restaurant Indian food taste so good compared to home made curries. But now I know! There are two important tricks.
One of those reasons unfortunately is adding crap loads of butter and cream.....I really wish I didn't know that! It makes it so much but harder to dig into a delicious curry when your know just how much butter your are consuming! No wonder Indian take away tastes so damn good.
I personally believe there is nothing wrong with having a meal full of butter and cream every now and then. So maybe don't eat this every night.....though go for it if your want to! I have added the bare minimum amount of butter and cream - just enough to make it rich and yummy. Many recipes call for double the amount I have used but I am trying to be kind to your arteries. So please don't skimp on the butter I have listed! It adds so much flavour. And everything in moderation right!? If your prefer or a vegan, you can use coconut butter/oil and coconut cream instead. Still tastes yummy.
The other trick, which now seems obvious is to blend the curry sauce. Really I don't get how I did not figure this out before. Take away Indian curries always have a super smooth thick gravy that in retrospect has clearly seen the blades of a blender. Not only does this trick make for a lovely smooth texture, it also brings the flavours together so it tastes even better.
This curry is an ideal recipe to make if your are having friends over and entertaining. Everyone loves a good curry. It's rich and delicious plus you can make it ahead of time and just re-heat when needed. Serve it with some rice, naan, raita, papadums etc and your have yourself a simple but very impressive looking feast!
I've suggested using cauliflower, pumpkin and or panner. But you could use whatever sort of vegetable or protein you like. Or make it really simple and use canned beans and lentils. I also use it simply as a sauce for for my vegan cauliflower nuggets and served with chilli, fried curry leaves, coriander and coconut. See the image below - talk about rich!
Easy Restaurant Style Tikka Masala
Curry with Pumpkin, Cauliflower or Paneer
Makes: 4 serves
Time: Takes about 1 hour - 1 and a quarter to make
Dietary guide: This recipe is gluten free.
FODMAP friendly adaptation: Replace the onion with ½ cup of spring onion (green part only) and the garlic with 2 teaspoon of garlic infused oil. To compensate for the lack of onion (which brings a sweet richness to the sauce) add an extra 1-2 teaspoons of sugar and an extra tablespoon of butter to the curry. Choose the pumpkin option (make sure it's Japanese or Kent) as cauliflower is generally not tolerated by those on the FODMAP diet.
Vegan adaption: Opt for coconut cream and coconut oil instead of cream and butter.
Ingredients
1 tablespoon of vegetable oil
2 tablespoons of butter/coconut oil/butter (plus extra for a richer curry)
1 large onion diced
2 tablespoons of grated or chopped fresh ginger
2 teaspoons of minced fresh garlic
2 teaspoons of turmeric powder
1 tablespoon of garam masala
1 teaspoons of ground coriander
2 teaspoons of ground cumin powder
2 teaspoons of smoked paprika
¼ teaspoon of cardamon powder
1 large dried red chilli or 1 teaspoon of chilli powder
1 tablespoon of tomato paste
1 ½ cups water
1 cup of chopped tomatoes (canned or fresh)
1 ½ “chicken” style stock cube
1 tablespoon of sugar
2-3 teaspoons of lemon juice
½ cup of cream or coconut cream
2 teaspoons of kasoori methi (optional)
800g of cauliflower cuts into florets OR 800g of pumpkin (Kent/Japanese), peeled, de-seeded and cut into chunks
200g of panner cheese cut into squares (optional – can also use use halloumi or tofu).
Extra vegetable oil for frying the cheese
¼ cup of freshly coriander roughly chopped
Rice, raita and naan bread to serve
Method
Heat the oil and butter in a large pan over medium heat. When the butter has melted add the chopped onion and cook for 5 minuets (or until the onion starts to go translucent).
Turn the heat to low and add the garlic and ginger. Fry, stirring often for about 5-10 minutes. If the mix start to stick to the bottom of the pan, remove from the heat for a few minutes to loosen and then return to the heat. You want the onion mix to go nice and golden but make sure it doesn't brown as it will make the curry bitter.
Add all the spices and cook for a further 5 minutes stirring constantly.
Stir in the the tomato paste, tomatoes, stock cubes, water and sugar. Simmer for 20 minutes - add more water if the curry thickens to much.
Whilst the curry is cooking soak the panner (if using) in water.
Add the cream and lemon juice. Use a bar mix or transfer the sauce to a blender and puree until smooth – return the curry to the pot.
Add the chopped pumpkin or the cauliflower to the curry and an extra ½ cup of water. Cover with a lid and simmer for 20-30 minutes or until the pumpkin or cauliflower is tender (slightly less time for the cauliflower). If you want to use both vegetables, add the pumpkin 10 minutes before adding the cauliflower.
Drain, pat dry and pan fry the panner (or tofu or halloumi) in a hot pain with a little extra oil until golden. Transfer to the curry and mix through or keep seperate to serve on top.
Divide the curry among four bowls. Top with the fresh coriander and raita and serve with rice and naan.
