Veggie Tikka Masala

This flavorful vegetarian tikka masala is made with a medley of vegetables cooked in a creamy tomato-based sauce.

Ingredients - Serves 4

Naan bread - For serving
Cooked basmati rice - For serving
Fresh cilantro - 2 tablespoons, chopped (for garnish)
Salt - To taste
Kashmiri red chili powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Yogurt - 1/4 cup
Heavy cream - 1/2 cup
Tomatoes - 2 large, pureed
Ginger - 1-inch piece, grated
Garlic - 3 cloves, minced
Onion - 1 large, finely chopped
Paneer (indian cottage cheese) - 200 grams, cubed
Mixed vegetables - 2 cups, diced (e.g., bell peppers, cauliflower, carrots, peas)

Heat oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown.
Add the minced garlic and grated ginger. Cook for another minute.
Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
Add the turmeric powder, cumin powder, coriander powder, garam masala, Kashmiri red chili powder, and salt. Mix well.
Add the mixed vegetables and paneer cubes. Stir to coat them with the spice mixture.
Cover the pan and cook for 10-15 minutes, or until the vegetables are tender.
Stir in the heavy cream and yogurt. Cook for another 2-3 minutes.
Garnish with fresh cilantro.
Serve the veggie tikka masala with cooked basmati rice and naan bread.