Ingredients
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3 tablespoon Vegetable Oil
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1 teaspoon Tomato Paste
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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250 ml Curry Base
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3 tablespoon Coconut Milk Powder
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2 tablespoon Ground Almondssoaked in 2-4 tablespoons of water (this helps them to turn to mush)
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4 tablespoon Red Masala Paste
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1.5 tablespoon Sugar
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6-8 pieces Meat / Veg / Paneer
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75 ml Single Cream
Directions
Colour Free Tikka Masala, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.
If you are looking for my traditional bright red tikka masala you can find it here: https://youtu.be/nyg5m75qTGA
If you’ve made Tikka Masala before and it’s been gritty or grainy it’s most likely because you’ve not soaked your ground almonds to help them turn to mush. Simply add a few tablespoons of water to them about 30 minutes before cooking and they will mush down lovely during cooking. Alternatively you could also use almond flour.
Steps
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1
Done
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Start by heating the pan on medium and add the oil, the tomato paste and the fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours |
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2
Done
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Add the coconut powder then the almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up base gravy |
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3
Done
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Add the masala paste you have just made then the sugar and stir in well |
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4
Done
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Finally, add the curry base, the pre-cooked meat, paneer or veg, and then the cream |
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5
Done
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Stir thoroughly then reduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking |
