This Potato Tikka Masala is everything you want in a cozy weeknight meal. It's healthy, flavorful, and comes together in under an hour. Whether you're following a gluten-free or vegan diet, or you just want to try something new, this recipe is sure to be a winner!
When I followed a vegetarian diet, Indian restaurants were always one of my favorite places to go. Their menus are filled with boldly spiced, delicious plant-based options that are hard to find at other restaurants.
Unfortunately, I'm not blessed to live near many Indian restaurants. So, I had to take matters into my own hands and learn how to cook some Indian-inspired dishes at home.
Potato tikka masala or potato curry has always been one of my favorite dishes to recreate. It just feels so cozy and is perfect for a chilly fall or winter evening. I'm also just a really big fan of potatoes.
In order to keep the carbohydrates in check, however, I usually bulk up my potato curry dishes with cauliflower. For this recipe, I heavily spice and roast the cauliflower prior to adding it to the sauce. Doing so gives this dish another layer of flavor and texture that makes it oh so good.
So, if you're looking for a new recipe to try, keep reading to learn how to make this delicious potato tikka masala with roasted cauliflower.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Potato- The star of the show. I use russet potatoes in this recipe because I love the soft, starchy texture they add in contrast to the cauliflower. If you'd like your potatoes to hold their shape a bit more, try a waxy variety such as red bliss or fingerlings.
- Cauliflower- While this recipe is technically called potato tikka masala, I decided to add a bit of roasted cauliflower for texture and also to keep the carbohydrate count reasonable.
- Coconut Milk- Usually, tikka masala sauce calls for heavy cream. However, I chose to use full-fat coconut milk to keep this recipe plant-based while still mimicking the same texture and mouthfeel of the cream.
- Tomato Paste- I like to use a bit of tomato paste in this recipe to give the dish a richer tomato flavor. By cooking the tomato paste with the spices in the oil, it helps to bring out the natural sweetness of the tomato paste and remove any metallic taste.
- Diced Tomatoes- Many tikka masala recipes call for tomato purée, which results in a relatively smooth sauce. I prefer a bit of texture to my sauce so, I tend to use diced tomatoes. You can use whichever tomatoes you prefer.
- Garam Masala- If you're not familiar with Indian cuisine, you may have never heard of garam masala. Garam masala is actually a blend of spices, which can vary depending upon the chef or the region of India where it comes from. Luckily, many grocery stores now carry garam masala in the regular spice section.
Tips for Success
- Premix the Spices- Mix the spices together in a small bowl before you start cooking. Since they all go into the pot at the same time, it's easier to just dump them all in at once instead of measuring one-by-one while you're cooking.
- Multitask- While the cauliflower is roasting, you can easily get the sauce started. This way, you'll reduce the overall time it takes to make this dish!
How to Make Potato Tikka Masala
Here is how you make this tikka masala with potatoes and cauliflower.
Step 1: Roast the Cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, mix together the cauliflower, olive oil, and spices and spread evenly on the baking sheet. Roast for 20-25 minutes or until golden brown, stirring halfway through.
Step 2: Sauté the Flavor Base. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add in the onion and sauté until translucent and the edges are beginning to brown, about 7 minutes. Add in the garlic and ginger and sauté for an additional 1-2 minutes. Then, add in all of the spices, salt, and tomato paste. Cook until the spices become very fragrant, about 2-3 minutes.
Step 3: Simmer the Diced Tomatoes. Reduce the heat to medium-low and pour in the diced tomatoes. Stir well and simmer, uncovered for 10 minutes. The sauce should thicken a bit and become darker in color from the spices.
Step 4: Stir in Coconut Milk and Cook the Potatoes. Stir in the coconut milk and allow the sauce to come back up to a simmer. Once simmering, add in the potatoes and cover the pot with a lid. Gently cook the potatoes, stirring occasionally to prevent sticking, until you can easily pierce them with a fork, about 30 minutes.
Step 5: Add in the Cauliflower. Fold in the roasted cauliflower and remove the pan from the heat. Garnish with fresh cilantro and serve with rice or naan bread. Enjoy!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
Serving Suggestions
Serve potato tikka masala with basmati rice, brown rice, quinoa, farro, or homemade sourdough naan bread.
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Let's Connect!
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📖 Recipe
Potato Tikka Masala
Ingredients
For the Roasted Cauliflower
- 1 large head of cauliflower chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
For the Potato Tikka Masala
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 2 teaspoons garam masala
- 1 ½ teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 1 14-ounce can full-fat coconut milk
- 2 large russet potatoes peeled and cubed into bite-sized pieces
- ¼ cup fresh cilantro roughly chopped
Instructions
For the Roasted Cauliflower
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the chopped cauliflower, olive oil, and all of the spices. Stir well to combine and spread evenly on the prepared baking sheet. Roast for 20-25 minutes, stirring once about halfway through. Set aside.1 large head of cauliflower, 1 tablespoon olive oil, 1 teaspoon garam masala, ½ teaspoon turmeric, ½ teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon ginger powder, ¼ teaspoon salt, ¼ teaspoon black pepper
For the Potato Tikka Masala
- While the cauliflower is roasting, heat the olive oil in a Dutch oven or large skillet over medium-high heat. When the oil is hot, add the onion and sauté until softened and the edges are beginning to brown, about 7 minutes. Add in the garlic and ginger and sauté for an additional 1-2 minutes, then add in all of the spices, salt, and tomato paste. Cook the spices and tomato paste in the oil for another 2-3 minutes1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic, 1 tablespoon fresh ginger, 2 teaspoons garam masala, 1 ½ teaspoons cumin, 1 teaspoon turmeric, 1 teaspoon coriander, ½ teaspoon salt, ⅛ teaspoon cayenne pepper, 2 tablespoons tomato paste
- Reduce the heat to medium-low and pour in the diced tomatoes. Stir well and simmer, uncovered for 10 minutes. The sauce should thicken a bit and become darker in color from the spices.1 28-ounce can diced tomatoes
- Stir in the coconut milk and allow the sauce to come back up to a simmer. Once simmering, add in the potatoes and cover the pot with a lid. Gently cook the potatoes, stirring occasionally to prevent sticking, until you can easily pierce them with a fork, about 30 minutes.1 14-ounce can full-fat coconut milk, 2 large russet potatoes
- Fold in the roasted cauliflower and remove the pan from the heat. Garnish with fresh cilantro and serve with rice or naan bread.¼ cup fresh cilantro
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 5 days or freeze for up to 6 months.
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