Creamy Soya Hariyali Tikka Masala: A Quick Indian Delight

Method

1. 1

   Heat a heavy-bottomed pan or kadai over medium heat. Add 1 tablespoon of oil or ghee. Carefully remove the Fresh Soya Hariyali Tikka from their skewers and add them to the hot pan. Sear them gently for 3-4 minutes, turning occasionally, until they develop a light golden crust. Remove from the pan and set aside.

2. 2

   Add the remaining 1 tablespoon of oil or ghee to the same pan. Once shimmering, add the finely chopped onion and sauté until translucent and soft, about 5-7 minutes, stirring frequently to prevent browning.

3. 3

   Stir in the ginger-garlic paste and finely chopped green chili (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the aromatics.

4. 4

   Lower the heat and add the ground cumin, ground coriander, and turmeric powder. Sauté the spices for 30 seconds, stirring constantly, until their earthy aromas fill your kitchen. If the mixture seems too dry, add a splash of water.

5. 5

   Pour in the KDD Cooking Cream, stirring it thoroughly to combine with the aromatic base. Bring the sauce to a gentle simmer, allowing it to thicken slightly.

6. 6

   Gently fold in the grated Amul Cheese. Stir continuously until the cheese melts smoothly into the cream, creating a luscious, velvety sauce. Add salt to taste and the garam masala.

7. 7

   Return the seared Soya Hariyali Tikka pieces to the creamy gravy. Stir gently to coat each piece generously. Let it simmer uncovered for 5-7 minutes, allowing the tikka to absorb the rich flavors and heat through.

8. 8

   Garnish generously with freshly chopped coriander leaves just before serving. Serve hot with fluffy basmati rice, warm naan, or roti for a truly comforting Indian dinner experience.