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Rayyaan's Vegan Tikka Masala

Cuisine Indian, Pakistani
Prep Time 45 minutes
Cook Time 15 minutes
Servings 4
Author Muneeza Ahmed

Ingredients

Vegan Cutlets

  • 1 half medium to large head of cauliflower OR 1 packet of Pumfu or Chickpea Tofu
  • 1 ⅓ cup cassava flour
  • 1 ½ cup water, more as needed OR clean vegetable broth
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • ⅛ tsp tamarind sauce
  • 1 tsp sea salt optional
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp garam masala
  • ¼ tsp ground ginger
  • 1 cup vegan yogurt

Tikka Masala Sauce

  • 1 large white onion
  • 4-5 cloves raw garlic
  • 3 tbsp minced fresh ginger
  • 1 whole fresh red chili pepper roughly chopped, remove seeds to reduce heat lever
  • 1 tsp garam masala
  • 1 tsp ground cardamom
  • ¼ tsp coriander powder
  • 1 tsp curry powder
  • 1 tsp tandoori masala
  • 1 tbsp tomato passata
  • 3 tbsp tomato paste
  • 3 tbsp maple syrup add more if desired
  • 1 cup coconut milk optional, remove if fat-free
  • 1 cup cubed tomatoes
  • 1 whole lime juiced
  • 1 tsp cayenne powder

Instructions

Tikka Cutlets

  • In a bowl, mix the cassava flour and water.
  • Break your cauliflower into bite-sized pieces if using. Or cut your Pumfu or chickpea tofu into one-inch cubes.
  • In another bowl, add paprika, coriander, tamarind, cumin, garlic powder, ground ginger, garam masala and the yogurt. Stir until the mixture is even.
  • Add your cauliflower, Pumfu, or chickpea tofu pieces into the yogurt mixture. Marinate for a minimum of 30 minutes and up to 3 hours.
  • Set your air fryer to 450 F while the cutlets marinate. Line your air fryer trays with parchment paper to prevent dripping into the fryer.
  • Coat each cutlet piece in the cassava and water mixture, which should be thick.
  • After all cutlet pieces have been battered, place them into the air fryer for 10-12 minutes.
  • As soon as the cutlet pieces turn golden brown on top, flip them over to brown the other side. Fry for another 3-4 minutes until the bottom turns golden brown.
  • Remove from the oven when ready and cool.

Tikka Masala

  • Water fry the onion, garlic, chili, and ginger mix until the onions become a little translucent for about 5 minutes. A clean vegetable broth can also be used instead of water.
  • Add all the spices and keep mixing well. You may need to add more liquid to prevent sticking.
  • After sautéeing the spices for about 3-4 minutes on high heat, add the cubed tomatoes, tomato sauce, and tomato paste.
  • Add the maple syrup and coconut milk if using. Cook for another 15 minutes until the sauce is fragrant.
  • Add your air-fried cutlets to the sauce and mix well.
  • Garnish with freshly chopped coriander, top with lime juice, and serve with basmati rice, fluffy millet, or gluten-free rotis.
  • Enjoy!

Notes

This recipe will yield three to four moderately sized portions. If you have a hungry bunch, feel free to increase the quantity of ingredients!