Soya Tikka Masala
Soya Tikka Masala
Ingredients
For the Soya Tikka Marinade
- 1 cup soya chunks, dried
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
For the Tikka Masala Gravy
- 2 tablespoons vegetable oil
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 tablespoons cashew paste, (made from 10-12 cashews soaked in warm water and blended)
- 1/4 cup heavy cream
- 1 teaspoon kasuri methi, crushed
- 1/2 teaspoon sugar, (optional, to balance flavors)
- 1 teaspoon salt, or to taste
- 1/2 cup water, or as needed
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Boil the soya chunks in plenty of water for 5-7 minutes until they are soft. Drain the water and squeeze out any excess water from the soya chunks. Set aside.
⏱️ 10 min
- 2
In a large bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, salt, and 1 tablespoon of vegetable oil. Mix well to form a smooth marinade.
⏱️ 5 min
- 3
Add the squeezed soya chunks to the marinade and toss to ensure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 4
Preheat a non-stick pan or grill pan over medium heat. Add the marinated soya chunks and cook for 8-10 minutes, turning occasionally, until they are lightly browned and slightly charred on the edges. Remove from heat and set aside.
⏱️ 10 min
- 5
For the gravy, heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min
- 6
Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Stir in the tomato puree, red chili powder, turmeric powder, garam masala, cumin powder, and coriander powder. Cook for 8-10 minutes, stirring frequently, until the oil starts to separate from the masala.
⏱️ 10 min
- 8
Add the cashew paste and mix well. Cook for 2-3 minutes, then stir in 1/2 cup of water to adjust the gravy consistency. Bring to a simmer.
⏱️ 5 min
- 9
Add the cooked soya tikka pieces to the gravy. Stir in the heavy cream, crushed kasuri methi, and sugar (if using). Season with salt to taste.
⏱️ 3 min
- 10
Simmer the Soya Tikka Masala for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly. Garnish with fresh chopped cilantro before serving.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Soya Tikka Masala
For the Soya Tikka Marinade
- 1 cup soya chunks, dried
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
For the Tikka Masala Gravy
- 2 tablespoons vegetable oil
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 tablespoons cashew paste, (made from 10-12 cashews soaked in warm water and blended)
- 1/4 cup heavy cream
- 1 teaspoon kasuri methi, crushed
- 1/2 teaspoon sugar, (optional, to balance flavors)
- 1 teaspoon salt, or to taste
- 1/2 cup water, or as needed
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Boil the soya chunks in plenty of water for 5-7 minutes until they are soft. Drain the water and squeeze out any excess water from the soya chunks. Set aside.
⏱️ 10 min - 2
In a large bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, salt, and 1 tablespoon of vegetable oil. Mix well to form a smooth marinade.
⏱️ 5 min - 3
Add the squeezed soya chunks to the marinade and toss to ensure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 4
Preheat a non-stick pan or grill pan over medium heat. Add the marinated soya chunks and cook for 8-10 minutes, turning occasionally, until they are lightly browned and slightly charred on the edges. Remove from heat and set aside.
⏱️ 10 min - 5
For the gravy, heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min - 6
Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 7
Stir in the tomato puree, red chili powder, turmeric powder, garam masala, cumin powder, and coriander powder. Cook for 8-10 minutes, stirring frequently, until the oil starts to separate from the masala.
⏱️ 10 min - 8
Add the cashew paste and mix well. Cook for 2-3 minutes, then stir in 1/2 cup of water to adjust the gravy consistency. Bring to a simmer.
⏱️ 5 min - 9
Add the cooked soya tikka pieces to the gravy. Stir in the heavy cream, crushed kasuri methi, and sugar (if using). Season with salt to taste.
⏱️ 3 min - 10
Simmer the Soya Tikka Masala for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly. Garnish with fresh chopped cilantro before serving.
⏱️ 7 min