Imagine diving into a creamy, spice-laden dish that transports you straight to the vibrant streets of India, without ever leaving your kitchen. This Vegetarian Bombay House Tikka Masala Copycat recipe is your golden ticket to creating a restaurant-worthy meal that will make your taste buds dance and your dinner guests marvel at your culinary skills. Packed with rich, aromatic flavors and featuring tender paneer cubes swimming in a luxurious tomato-coconut sauce, this recipe proves that vegetarian cuisine can be just as exciting and indulgent as any meat-based dish.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 block paneer, cubed
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can crushed tomatoes
- 1 cup coconut milk
- 2 tbsp tikka masala spice blend
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by cutting paneer into 1-inch cubes. Finely chop onion, mince garlic, and grate fresh ginger.
- Heat vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the pan. Stir and cook for an additional 1-2 minutes until fragrant, being careful not to burn the aromatics.
- Sprinkle tikka masala spice blend into the pan and stir thoroughly to coat the onion mixture, allowing the spices to bloom and release their aromatic oils for about 30 seconds.
- Pour in crushed tomatoes and coconut milk. Stir to combine and create a smooth, creamy sauce. Reduce heat to low-medium and simmer for 10-12 minutes, allowing the sauce to thicken slightly.
- Gently add paneer cubes to the sauce, ensuring they are evenly coated. Simmer for an additional 5-7 minutes to allow the paneer to absorb the flavors.
- Season with salt to taste, adjusting spices as needed. If the sauce is too thick, add a little water to reach desired consistency.
- Remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan bread.
Tips
- Use fresh spices: The key to an authentic tikka masala is using fresh, high-quality tikka masala spice blend. If possible, toast and grind your own spices for maximum flavor.
- Bloom your spices: When adding the spice blend, take time to toast them in oil for about 30 seconds. This releases their essential oils and deepens the overall flavor profile.
- Choose the right paneer: Look for fresh paneer that's firm and doesn't crumble easily. If you can't find fresh, store-bought works well too.
- Control your heat: Simmer the sauce on low-medium heat to prevent burning and allow flavors to meld together perfectly.
- Don't overcook the paneer: Add paneer towards the end of cooking to prevent it from becoming tough and rubbery.
- Garnish generously: Fresh cilantro isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the sauce.
- Serve immediately: Tikka masala is best enjoyed hot, paired with steamed basmati rice or warm naan bread to soak up all that delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 25mg
