Besan tikka masala Recipe

Cooking Directions

• STEP 1.In a bowl, mix besan, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to make a thick batter.
• STEP 2.Coat the vegetables or paneer with the besan batter and let it marinate for at least 30 minutes.
• STEP 3.Grill or bake the coated vegetables or paneer until crispy and golden.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute. Then, add tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and let the sauce simmer for a few minutes.
• STEP 7.Add the grilled or baked besan-coated vegetables or paneer to the sauce and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure the besan batter is thick enough to coat the vegetables or paneer properly.
• You can use a variety of vegetables like bell peppers, onions, mushrooms, and tomatoes for the tikka.
• If grilling, preheat the grill and brush it with oil to prevent sticking.
• For a creamier sauce, you can add a tablespoon of cream or cashew paste to the tikka masala sauce.

Storage and Serving

• Leftover besan tikka masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tikka masala in a pan or microwave before serving.
• Serve the besan tikka masala with naan, roti, or rice for a complete meal.