We received a large head of cabbage in our last CSA delivery. This recipe produces a lot so use a large pan and have some containers ready for the leftovers. This is a zingy, zesty dish and is perfectly served with basmati rice. This recipe comes from someone who pared down a chicken tikka masala recipe and turned it vegetarian.
Vegetarian Tikka Masala
- 2 tsp fresh ginger, minced
- 2 tsp garlic, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1 tsp cayenne pepper powder
- 1 tbsp paprika
- 1 tsp garam masala
- 4 Tablespoons olive oil
- 5 cardamom pods (I used cardamom powder)
- 1 cinnamon stick (I used cinnamon power)
- 1 and 1/2 sweet onions, finely diced (I omitted onions)
- 1 large tomato, finely diced
- 1/2 cup water
- 2 medium russet potatoes, diced
- 1/2 green cabbage, sliced into thin strips
- 2 cups frozen peas
- aromatic Basmati rice
1). Mix all of the ingredients for the Masala Paste together.
2). Start the rice cooking according to the instructions for the variety. (*Keep reading recipe for notes below regarding the potatoes. I’d also pre-cook the potatoes a bit prior to the saute portion of this recipe.)
3). Heat the olive oil in a large skillet over medium heat.
4). Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. (Since I used powered cinnamon and cardamom I just added a few dashes of both spices.)
5). Add the onions and stir until they are browned. (I skipped this step.)
6). Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. Salt to taste.
7). Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces. (*Ok, this is where it got interesting. It took over an hour for this to cook. If in a hurry, I think I’d microwave or boil the potatoes a bit to get a head start on the cooking. It was nice to have it simmering on the stove, but it did take a long time for the potatoes to eventually get soft enough. I did not peel the potatoes so this may have been a factor.)
8). Add yogurt to taste–the yogurt will create a sauce. (As noted in the original recipe, the more yogurt you add, the more mild the flavor the sauce will be.)
9). Serve over aromatic Basmati rice.
As mentioned above, this recipe is voluminous. We will be eating off of this for quite some time. But, that’s ok, it came out really well. I’d probably reduce this by half (using 1/4 of the cabbage, etc.) and add some tomato paste so that a little more sauce is made.