Gluten Free/ Lunch & Dinner

Tandoori Alo Tikka Masala

I just cannot get enough Indian!!

So I tried this Tandoori Alo Tofu Tikka Masala from Korasoi, and enjoyed the creamy texture and Indian spices cooked in this dish.  It is great for the winter time, when you are surrounded by the cold and just need something warm with a slight kick to spice up your night:)


On another note, my old iPhone 5 has been dying hard core whenever I am out biking with Ashka at night, or just getting very glitchy and turning off randomly or freezing up throughout the week.  It’s been getting very frustrating, plus I keep running out of space no matter what I do to clear up space.  So it is time I upgrade.  I found a beautiful new iPhone 8 256gb for $750 on craigslist (knocks off $100-200 off the final price after tax) and we Just picked it up tonight!! I am in the process of setting it up while all of our friends are over for Anime night tonight (happens every Thursday nights).  The anime we are currently watching is in Japanese, so I’m missing all of the subtitles while typing this hehe.  Time for me to get back to my new toy for the night, wish me luck with it!

I hope you all have a great night, and a relaxing weekend.  Give this recipe a try if you are interested, it has wholesome ingredients and spices that are very good for your immune system this winter.

: )

Tandoori Alo Tikka Masala

Print Recipe
Serves: 6 Cooking Time: 1 Hour


  • 2 - Red Chillies (dried)
  • 2" - Cinnamon Stick
  • 2 tsp - Coriander Seeds
  • 2 tsp - Black Pepper
  • 2 tsp - Cumin Seeds
  • 2 tsp - Fennel Seeds
  • 2 tsp - Turmeric
  • 4 - Cloves
  • 4 - Green Cardamom Pods
  • 1 tsp - Sea Salt
  • 3 Tbsp - Tomato Puree
  • 3 Tbsp - Coconut Cream
  • 1 Tbsp - Lemon Juice
  • -
  • SAUCE:
  • 1 Tbsp - Coconut Oil
  • 4 - Garlic Cloves (sliced)
  • 1.5" - Ginger (chopped or grated)
  • 2 Tbsp - Tomato Puree
  • 2 Tbsp - Coriander seeds (crushed or powder)
  • 3 Tbsp - Almond Flour
  • 2 tsp - Green Cardamom Seeds (or powder)
  • 2 tsp - Fennel Seeds (crushed or powder)
  • 2 Tbsp - Brown Sugar
  • 1 tsp - Sea Salt
  • 1 Can - Coconut Milk
  • -
  • 3-5 Medium to Large Potatoes
  • -
  • 1 Cilantro (Optional for Garnishing)



Wash and scrub your potatoes and cube them into 1" squares.


Heat a pot of oil with a few inches of water, and place the potatoes into a metal colander inside (make sure the potatoes do not touch the water, we want to steam them not boil them). Boil on high and cover for 20-40 minutes, or until cooked thoroughly.


Heat a small frying pan on medium high heat (with no oil), add all of the spices. Let it cook for a minute or so or until fragrant (be careful to continue stirring so it does not burn and create a burnt flavor in your food!).


Turn heat off, scrape all of the spices into a high powered blender with the remaining paste ingredients, and blend until creamy.


Once the potatoes finish cooking, pour them into a mixing bowl and when cooled, add your paste to the cubes. Mix and make sure the paste coats the potatoes all around. Set aside.


To make the sauce, add oil in a large pot and place garlic, ginger and chillies in to cook until fragrant. Then add tomato pure and cook for a few minutes while stirring.


Add the remaining ingredients, cover and cook on low for 20-30 minutes. Stir every few minutes to prevent burning at the bottom.


At the end, place the potatoes into your sauce, stir and garnish with chopped cilantro, lemon wedges and drizzle coconut cream on top. Best served with rice!

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