This is not an authentic recipe but it is made with many of the flavors that Tikki Masala contains. I was thinking that most people would probably like a Tikki Masala Potato dish so here my variation that you might enjoy. My variation doesn’t contain any dairy. Feel free to change it up with heavy cream or half and half or yogurt instead of the coconut milk if you care too. This Vegetarian Tikki Masala Style Potato Stew is delicious and very aromatic with a little heat. Feel free to adjust to heat to your liking.

Ingredients for about 8 servings

3 lbs red skinned potatoes

1 teaspoon cumin

1 teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1 teaspoon granulated garlic

2 Tablespoons course sea salt

1 serrano pepper (or to taste) – fine chopped

1 inch fresh ginger – fine chopped

3 garlic cloves – fine chopped

1 Tablespoon canola oil

2 teaspoons paprika

1 teaspoon chili powder

1/2 teaspoon garan masala

1 Tablespoon dark brown sugar

2 tablespoons tomato paste

1 red bell pepper – rough chopped

1/2 sweet onion – rough chopped

1 13.50 ounce can coconut milk

2 cups potato water (from what you boiled potatoes in)

1 teaspoon curry leaves (fine chopped) (some people treat curry leaves like bay leaves and toss them out)

2 Tablespoons fresh cilantro

1 cup frozen peas

1 carrot – peeled, sliced thin

Directions

Peel potatoes and cover well with water in a sauce pot. Try to get the potatoes about the same size so they all cook at the same time. Add cumin, red pepper flakes, black pepper, granulated ginger, granulated garlic, cinnamon and course sea salt to the water. Bring the water to boil and reduce to a slower boil. Boil the potatoes under they are fork tender. (about 15 minutes) Then drain the potatoes, set to the side and SAVE the flavorful potato water. You need about two cups of it for your sauce.

Put a pan on medium high heat with oil, serrano pepper, ginger, garlic, paprika, chili powder, garan masala, tomato paste and sugar. Heat till fragrant. Then toss in the red pepper and onion. Heat them up till they are cooked threw. Add coconut milk, 2 cups potato water. Let it reduce to half. Mash about three potatoes into the sauce to make it thicker. Add the carrots and peas they only need about a minute. Add Potatoes back and the remaining herbs. Serve.

Enjoy!