Veg Tikka Masala / Marinated and Grilled Vegetables in a Spicy Gravy

• Produce

  • 1 Baby corn - 3-4, half
  • 1 Cauliflower
  • 1 Coriander, fresh
  • 10 Mushroom
  • 1 Onion - 1/2
  • 1 Onion - 1 cup
  • 1 To marinate the vegetables
  • 1 Tomato - 3, medium size

• Refrigerated

  • 1 Hung curd

• Condiments

  • 4 tsp Ginger garlic spread
  • 1 tsp Honey
  • 3 tbsp Lemon juice

• Baking & Spices

  • 2 Cardamom, black
  • 1 Cinnamon stick
  • 2 Cloves
  • 1/2 powder tsp Garam masala
  • 2 tsp Kashmiri red chile powder
  • 1 tsp Kasuri methi
  • 5 Peppercorn, black
  • 1/2 tsp Red chili powder
  • 2 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 2 tbsp Ghee
  • 150 g Paneer

• Other

  • Capsicum - ½ ( cut into cubes
  • Oil - 2 tsp and for applying while grilling

Found on whiskaffair.com

Description

Ingredients

• To marinate the vegetables
• Capsicum - ½ ( cut into cubes )
• Onion - ½ ( cut into cubes )
• Baby corn - 3-4 ( cut into half )
• Mushroom - 10-12
• Paneer - 150 g
• Cauliflower - 10-12 small florets
• Hung curd - 2 tbsp ( the curd should be really thick so that it can cling to the vegetables )
• Ginger garlic paste - 2 tsp
• Kashmiri red chili powder - 1 tsp
• Salt to taste
• Lemon juice - 2 tbsp
• Garam masala powder - ½ tsp
• Red chili powder-  1/2 tsp
• Kasuri methi - 1 tsp
• Oil - 2 tsp and for applying while grilling
• For the gravy
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Cloves - 2-3
• Black peppercorn - 5-6
• Black cardamom - 2
• Cinnamon stick - 1 inch piece
• Onion - 1 cup ( chopped )
• Ginger garlic paste - 2 tsp
• Tomato - 3 ( medium size )
• Kashmiri red chili powder - 1 tsp
• Turmeric powder - ½ tsp
• Salt to taste
• Lemon juice - 1 tbsp
• Honey - 1 tsp
• Fresh coriander for garnishing

Directions

• For the veg tikka
• Mix all the ingredients for marination and cover the bowl with a cling wrap.
• Refrigerate for at least 2 hours.
• Thread the vegetables on skewers and grill on a grill pan or tandoor or barbeque till done and slightly blackened.
• Apply little oil while grilling.
• Keep aside
• For the gravy
• Boil water in a pan and add the tomatoes.
• Cook for 5-6 minutes.
• Remove the skin of the tomatoes and grind in a blender to make a smooth puree.
• Keep aside.
• Heat oil in a pan.
• When the oil is hot, add cloves, black peppercorn, black cardamom and cinnamon.
• Fry for 10 seconds.
• Add onion and fry till slightly browned.
• Add ginger garlic paste and fry till onions are nicely browned.
• Add tomato puree.
• Cook for 2-3 minutes.
• Add the leftover marinade and cook for a minute.
• Add the grilled vegetables and a half cup of water.
• Cook for 3-4 minutes till oil separates.
• Add honey and lemon juice.
• Garnish with fresh coriander.
• Serve hot with Naan or Laccha Paratha.