New restaurant prepares Tikka Masala

AUSTIN (KXAN) - Navdeep Singh of Tarka Indian Kitchen prepares a vegetable Tikka Masala with all fresh ingredients. 

Here the recipe comes with a variety of vegetables but the flexible dish fits with shrimp, chicken or beef as well.

TARKA INDIAN KITHCEN RECIPE

VEGETABLE TIKKA MASALA
Serves 4-6 People

BLANCHED VEGETABLES:

INGREDIENTS:
1 cup- Cauliflower florets, 1”
1 cup- Zucchini ½ moons, ¼” thick
1 cup- Carrot ½ moons, 1/8” thick
1 cup- Green Beans

PROCEDURE:
Boil water in large put over high heat. Add 1 tsp salt. While the water reaches a boil, fill a large bowl ¾ with ice and add enough water to top the ice. Once water comes to a boil, add vegetables one type at a time, until barely cooked. Remove vegetables with a slotted spoon and submerge in ice bath. Once vegetables have completely cooled, strain and set aside.

MASALA SAUCE

INGREDIENTS:
4 tbsp- Butter or vegetable oil
2 tbsp- Garlic, minced
4 tbsp- Onions, finely diced
4 tsp- Cumin powder
2 tsp - Coriander powder
4 tsp - Paprika
2 cups- Tomato sauce or fresh pureed tomatoes
1 cup- Water
¼ cup- Cilantro, fresh chopped
½ tsp- Fenugreek (optional)
4 tbsp- Honey
2 tsp- Salt (to taste)
1 tsp - Black pepper
Cayenne pepper (to taste)
½ cup- Heavy cream, ½ & ½ or non-fat yogurt

PROCEDURE:
Melt butter in a large heavy-bottom skillet over medium heat. Saute garlic and onion for 1 to 2 minutes. Season with cumin, paprika & coriander powder. Roast spices for 30 seconds. Stir in tomato sauce and water. Simmer until sauce thickens, about 10 minutes. Add blanched vegetables, cilantro and fenugreek. Simmer for 5 minutes. Add honey, salt and black pepper. Add cayenne pepper if you would like to make it spicier. Finish with cream. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.