Discover the perfect blend of flavors and spices with this Indian desi Pub Vegetarian Tikka recipe! Whether you’re a vegetarian or simply craving something different, this delicious tikka dish features marinated vegetables grilled to perfection. Packed with authentic spices, this recipe is ideal for a party starter, weeknight meal, or BBQ. Enjoy a flavorful, healthy take on a pub classic that’s sure to be a hit.
Indian pub vegetarian tikka recipe
Indian curry Pub Vegetarian Tikka offers a mouthwatering medley of marinated veggies grilled to smoky perfection. Infused with a mix of traditional Indian spices, this dish is perfect as an appetizer or main course. Easy to prepare and packed with flavor, this vegetarian tikka brings the vibrant taste of Indian pub cuisine to your table. Serve it with chutney or naan for an authentic experience.
Ingredients
For the soy marinade:
- 250g medium soya chunks
- 1 cup plain yogurt (dairy or plant-based)
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp lemon juice
- Salt to taste
For the tikka sauce:
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 400g canned tomatoes, pureed
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp garam masala
- 1/4 cup cashew paste
- 1/2 cup heavy cream (or cashew cream for vegan option)
- Salt to taste
- 2 tbsp kasuri methi (dried fenugreek leaves)
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large pot, bring water to a boil. Add soya chunks and cook for 5 minutes. Drain, rinse with cold water, and gently squeeze out excess water.
- In a large bowl, mix all marinade ingredients. Add the soya chunks and coat well. Marinate for at least 4 hours or overnight in the refrigerator.
- Preheat the oven to 200°C (400°F).
- Thread marinated soy chunks onto skewers and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning once halfway through, until slightly charred.
- For the sauce, heat 3 tbsp vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onions and sauté until golden brown, about 8-10 minutes.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
- Add pureed tomatoes, coriander powder, turmeric, Kashmiri red chili powder, and salt. Cook for 10-12 minutes until the oil separates from the masala.
- Stir in cashew paste and cook for 2 minutes.
- Add heavy cream (or cashew cream) and simmer for 5 minutes.
- Add the baked soy tikka pieces to the sauce and gently stir to coat.
- Sprinkle garam masala and kasuri methi. Simmer for 5 more minutes.
- Garnish with fresh cilantro before serving.
Notes
You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don’t forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
Nutrient | Amount per Serving | % Daily Value* |
---|---|---|
Calories | 420 | 21% |
Total Fat | 28g | 43% |
Saturated Fat | 9g | 45% |
Cholesterol | 40mg | 13% |
Sodium | 580mg | 25% |
Total Carbohydrates | 25g | 8% |
Dietary Fiber | 6g | 24% |
Sugars | 8g | – |
Protein | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.