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    Main Course
    North Indian
    Punjabi Cuisine
    Intermediate
    For 4 people

    Vegetable Tikki Butter Masala: Grated Veggies and Fried Patties in a Creamy, Spiced Gravy


    A vibrant medley of grated veggies are shaped into patties, fried golden, then simmered in a velvety, spiced tomato-cashew gravy in this classic Punjabi dish. The veggie tikkis absorb the aromatic butter masala, becoming melt-in-the-mouth soft. Serve with steamed rice or naan to mop up every bit of the luscious gravy.

    Ingredients

    • For Veggie Tikkis:

    • Cauliflower (grated fine)

      1 cup (100 g)

    • Broccoli (grated fine)

      1 cup (100 g)

    • Carrots (grated fine)

      1 cup (100 g)

    • French beans (finely chopped)

      1 cup (100 g)

    • Green peas (steamed)

      1 cup (130 g)

    • Potatoes (boiled, peeled, grated)

      2 large (300 g)

    • Besan (gram flour)

      1 cup (100 g)

    • Sunrise Ajwain

      1 tsp (2 g)

    • Sunrise Saunf

      1 tsp (2 g)

    • Ginger (finely chopped)

      1 tbsp (10 g)

    • Cashews (finely chopped)

      ¼ cup (30 g)

    • Raisins (finely chopped)

      ¼ cup (40 g)

    • Green chillies (finely chopped)

      2 (10 g)

    • Fresh coriander leaves (finely chopped)

      ¼ cup (10 g)

    • Sunrise Haldi Powder

      1 tsp (2 g)

    • Sunrise Jeera Powder

      1 tsp (2 g)

    • Sunrise Dhania Powder

      1 tsp (2 g)

    • Sunrise Shahi Garam Masala

      1 tsp (2 g)

    • Salt

      1 tsp (5 g) or to taste

    • Refined oil

      for shallow frying

    • For Butter Masala Gravy:

    • Cashews

      1 cup (120 g)

    • Charmagaz seeds

      ¼ cup (30 g)

    • Ghee

      2 tbsp (30 mL)

    • Refined oil

      2 tbsp (30 mL)

    • Green cardamom

      2

    • Cloves

      4

    • Bay leaves

      2

    • Whole dried red chillies

      4

    • Green chillies (chopped)

      2 (10 g)

    • Ginger (chopped)

      1-inch piece (10 g)

    • Ginger paste

      1 tsp (5 g)

    • Onions (finely chopped)

      2 large (200 g)

    • Sunrise Jeera Powder

      2 tsp (4 g)

    • Sunrise Dhania Powder

      1 tsp (2 g)

    • Sunrise Haldi Powder

      1 tsp (2 g)

    • Sunrise Lal Mirch Powder

      1 tsp (2 g)

    • Salt

      1½ tsp (8 g) or to taste

    • Tomatoes (finely chopped)

      2 large (200 g)

    • Water

      1 cup (200 mL)

    • Curd (thick)

      3 tbsp (45 mL)

    • Sunrise Kashmiri Mirch Powder

      1 tsp (2 g)

    • Sunrise Kasuri Methi

      1 tsp (2 g)

    • Butter

      2 tbsp (30 g)

    • Fresh cream

      ¼ cup (60 mL)

    Sunrise tip: Grating the veggies super-fine helps the patties hold together without falling apart. Use the finest side of your grater for best results.

     

    Steps

    Step 1: Boil and Grate Potatoes

    Time: 10 minutes

    Boil 2 large potatoes in a pressure cooker or pan until soft. Peel, then grate the potatoes. Set aside.

     

    Step 2: Make Cashew-Charmagaz Paste

    Time: 10 minutes

    Grind 1 cup cashews and ¼ cup charmagaz seeds into a smooth paste, adding a little water if needed. Set the paste aside.

     

    Step 3: Mix Veggie Tikki Ingredients

    Time: 10 minutes

    In a large bowl, combine the grated cauliflower, broccoli, carrots, chopped beans, peas, grated potatoes and besan.

    Add Sunrise Ajwain seeds, Sunrise Saunf, ginger, cashews, raisins, green chillies, coriander leaves, Sunrise Haldi powder, Sunrise Jeera Powder, Sunrise Dhania Powder, and Sunrise Shahi Garam Masala, and salt.

    Mix everything well until combined. The mixture should hold together when shaped.

     

    Step 4: Shape and Fry Tikkis

    Time: 20 minutes

    Pinch off lime-sized portions of the veggie mixture. Shape each portion into a flat, round patty.

    Heat oil for shallow frying in a pan. Coat each patty lightly in some flour, then gently slide into the hot oil.

    Fry the tikkis on medium heat until golden brown on both sides. Drain and set the fried tikkis aside.

     

    Step 5: Prepare Butter Masala Gravy

    Time: 20 minutes

    In the same pan, heat ghee and oil. Fry cardamom, cloves, bay leaves, dried red chillies, green chillies, ginger and ginger paste until aromatic.

    Add onions and fry until light golden. Stir in Sunrise Haldi powder, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, and salt. Sauté for a minute.

    Add tomatoes and ½ cup water. Cook until tomatoes break down and oil starts to separate.

    Stir in the curd, cashew-charmagaz paste, Sunrise Kashmiri Mirch Powder and salt. Pour in remaining ½ cup water. Simmer for 5 minutes.

    Crush Sunrise Kasuri Methi between your palms. Sprinkle it over the gravy along with butter. Stir until butter melts.

     

    Step 6: Add Tikkis to Gravy

    Time: 5 minutes

    Gently place the fried tikkis into the simmering gravy. Spoon some gravy over the tikkis.

    Cover and let the tikkis absorb the gravy for 4-5 minutes on low heat. Don't stir to avoid breaking the tikkis.

     

    Step 7: Garnish and Serve

    Time: 2 minutes

    Remove the tikki butter masala from heat. Swirl fresh cream over the top.

    Serve piping hot with steamed basmati rice or butter naan. Enjoy!

     

    Goes Best With

    • Side Dish: Steamed basmati rice, butter naan, roti, laccha paratha

    • Accompaniment: Sliced onions, lemon wedges, green chutney