Vegan food has been trending lately. Cauliflower Tikka Masala, Tofu Tikka Masala, and a few times, Eggplant Tikka Masala. Heavy cream and yoghurt are used in making tikka masala, but for a vegan alternative, coconut yoghurt or yoghurt of your choice and coconut milk can be used. Tikka means pieces of meat, and masala means a wonderful blend of aromatic spices. This dish is delectable, delicious, and finger-licking good.
Why Eggplant Tikka Masala?
Eggplant is the most versatile vegetable, however, it is highly underrated. The texture of eggplant is like a sponge. It soaks the flavours amazingly, hence, it is considered wonderful to go with any delectable curry. I love eggplant, and not many people think of eggplant when making vegan tikka masala sauce.
How Can We Make Eggplant Tikka Masala?
We make this in two steps- 1- The first step is to marinate the eggplant and bake it in the oven. Cut the eggplant in big cubes and marinate with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, salt, and gram flour. Then, bake in the oven for 20- 25 minutes at 400 F till looks light crispy. 2- The second step is to make gravy. Take a pan and sauté onions, ginger-garlic paste, coriander powder, turmeric powder, and red chilli powder. When the masala is done, add tomato puree and cream. Cinnamon and cardamom are also used as whole spices.
What Can We Serve With Eggplant Tikka Masala?
It goes well with rice and any type of Indian bread. You can try- Saffron Rice, Baked Amritsari Paneer Kulcha, and Kulcha (Matar Kulcha)
Can We Store Eggplant Tikka Masala?
I always make tikka masala sauce in bulk and keep it in the fridge in individual boxes. The making of curry is always easy with that. You can store Eggplant Tikka Masala in the fridge for 2-3 days. Be sure to reheat it before serving. Then, sprinkle some fresh cilantro leaves, and enjoy!
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