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A white bowl filled with potato tikka masala with roasted cauliflower, garnished with cilantro.
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Potato Tikka Masala

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!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 261kcal
Author Ashley Petrie, RDN, LDN

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 minutes
    1 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

Store in the refrigerator for 5 days or in the freezer for up to 6 months.

Nutrition

Calories: 261kcal
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.