Vegetarian Tikka Masala With Tofu Potato Patties
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A vegetarian tikka masala made with tofu potato patties in a creamy gravy.
  • 3 large potatoes, peeled and in medium chunks
  • 8oz/225g tofu, extra firm
  • 3 tablespoons red onion, chopped fine
  • ½ green chilli, jalapeño or Serrano
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • 2 or 3 tablespoons gram flour/ all purpose flour
  • Salt and pepper
  • 2 tablespoons cilantro, chopped fine
  • Oil for frying
  • cup onion, finely chopped
  • ¼ cup/60ml oil
  • 1 cinnamon stick
  • 4 cardamom pods
  • 3 large tomatoes, finely chopped
  • 1 green chilli, jalapeño or Serrano
  • 1 teaspoon turmeric
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ¼ cup/60ml heavy cream
  • Salt and pepper
  • Cilantro, chopped
  1. To make the potato tofu patties, boil the potatoes until soft and mash.
  2. Try and make them as lump free as possible.
  3. Break up the tofu into fine pieces.
  4. In a large bowl, mix the mashed potatoes and tofu together.
  5. Add the onion, green chilli, garlic, ginger, the spices and the cilantro.
  6. The gram flour will help the patties stick together when frying.
  7. Using the gram flour will make the patties gluten free.
  8. You can use regular flour too, just enough to bind the mixture.
  9. Take a golf ball size portion of the potato and tofu mixture.
  10. Roll around into a ball and then flatten slightly.
  11. Make all the patties the same way and keep to the side.
  12. You should be able to get 18-20 golf size patties.
  13. Heat a large non stick or cast iron pan on medium high heat.
  14. Add enough oil to cover the base of the pan by ½ inch or so.
  15. We will be shallow frying the patties.
  16. Add as many patties as will fit in the pan without crowding.
  17. Lower the heat to medium.
  18. Fry the patties till golden brown on one side, about 4 minutes, and then flip to brown the other side.
  19. Drain on a paper towel as you fry the patties.
  20. Keep to the side as you make the gravy or masala.
  21. In a large sauté pan, heat the oil on medium high heat.
  22. Add the onions and sauté till soft and golden brown, about 5-7 minutes.
  23. Add the cardamom pods amd cinnamon stick, cook a couple of minutes.
  24. Add the chopped tomatoes and lower the heat to medium.
  25. Cook the tomatoes so their juices are released and they get soft.
  26. Add the green chilli cut in half or quarters.
  27. Add the spices.
  28. Add a ¼ cup of water to loosen up the sauce.
  29. Check for salt and pepper.
  30. Add the cream.
  31. If the sauce is too thick, add another ¼ cup water to thin it.
  32. Drop the patties into the sauce gently.
  33. Heat through and then add the cilantro to finish.
  34. Tastes great with a side of steamed white rice, or some pullao.
Recipe by Coffee and Crumpets at