Tikka means bits or pieces.When the vegetables are roasted in tandoor or barbecue and served in a masala gravy – it is called Vegetable tikka masala.
In this recipe, I have done the same effect in gas stove.
In a tandoor, there is charcoal at the bottom and an iron grill on top. The vegetables are marinated and kept on the grill and covered. When the marination gets heated – it starts dripping in the hot coal. It releases smoke – this smoke is very flavourful ( because of the marinated masala flavour) . This flavourful smoke enters the vegetables and they are roasted. Finally, we will get a roasted vegetable and all the marination will be burnt – the vegetable will be full of flavours.
These vegetable tikkas can also be served as a starter (without the masala gravy) with green chutney.
This subzi will have a unique burnt flavour.
In delhi, this subzi has to be tasted in a dhaba. Actually, outer layer of the vegetables will be so black like a charcoal – but the taste will be very nice and unique.
This is a no onion garlic subzi. If required it can be used.
Ingredients for the tikka :
- I have used paneer, capsicum and tomatoes.
- We can also use vegetables like carrot, onion, baby corn, broccoli, red ; yellow ; orange capsicum, brinjal, cherry tomatoes etc. We can even use pinapple. Your taste and imagination is the limit.
- Paneer 400 gms – Do not chop in cubes. Retain as slabs.
- Capsicum – 3 nos – cut it in cubes.
- Tomato – 2 nos – cut a tomatoes into 4 pieces
- Ginger small piece – long stripes or grated.
- Thick Curd – fresh . It should not have any sourness – 200 gms.
- Turmeric – 1/4 tsp.
- Red chilli powder – 1 tsp.
- coriander powder – 1 tbsp
- NO GARAM MASALA – I feel if we use garam masala it over takes the burnt flavour.
- Salt for the tikkas – add 1tsp and 1 tsp in the gravy. Totally we need 2 tsp for this subzi.
- Lemon juice – 1 lemon.
- Butter – 2tbsp
- Besan – chick pea flour – 2 tbsp.
- Oil – 3 tbsp – Use any oil which will smoke well like mustard oil or vegetable oil or sunflower oil. Olive oil is not suitable as it will take a long time to smoke. I have used sunflower oil. Mustard oil is the best.
- Roast the besan with butter. Always when you cook with butter add 1 tsp of oil. This will prevent the butter from burning.
- Roast for 5 minutes. You will get a nice nutty aroma of the besan. Allow it to cool.
- Mix curd, ginger,Turmeric, redchilli powder, coriander powder, lemon juice and salt. To this add the roasted besan ( this will not be dry – it will be like a watery paste with butter) – see the picture.
- Heat the oil till it starts to smoke – add it to the curd mixture.
- Marinate the paneer, capsicum and tomato. Marinate separately – do not mix all the vegetables. If we mix the vegetables – the roasting will not be even as paneer will get roasted faster, capsicum will take more time and tomato will leave water etc.
- Marinate in room temperature for 2 hours. Don’t keep it in the fridge.
- Now , take an iron tava. Can use non stick etc. But, it works well in an iron tava.
- Heat it so well when we add the paneer for roasting. The entire tava should be full of smoke.
- Maintain the flame medium to high.
- Roast all the vegetables separately.
- After roasting slice the paneer and arrange the vegetables in a bamboo stick (long tooth pick).
- Roast it on the gas stove with a small stand so that the stick can stand on its own on the flame.
- Roast for 1 minute in high flame. The edges will become nice and black.
- The gravy is same as kadai vegetable. Please check my recipe.
- One addition is while grinding the tomatoes with ginger and green chilli – add one piece each of roasted paneer, capsicum, tomato. This will give the smoky effect even in the gravy.
Now add the tikkas to the gravy. Paneer tikka masala is ready.
- In case you are a onion and garlic fan – roast the onion and garlic along with the vegetables. Grind some even with the masala gravy.
- Paneer khurchan – now as you have learnt paneer tikka masala – paneer khurchan is a child’s job. Do the same gravy in a kadai and add paneer, capsicum and tomato. Keep it on high flame. The vegetables along with the gravy will stick to the bottom. Remove the sticking with a flat spatula. Keep scraping it out till the vegetables are roasted and cooked. Add lemon juice in the end. This is called Paneer Khurchan ( Khurchan means left over scrapes / to scrap). Check out sanjeev kapoor recipe – Paneeer khurchan.
- If you are planning to buy a tandoor – please buy the ones which has iron grill. The stainless steel or the non – stick will not work very well.
- The iron tava will not be very dirty. Because of the high flame – it will be reasonably clean. I forgot to take the picture of the tava after cooking 🙂