Sweet Potato Tikka Masala मीठे आलू टिक्का मसाला
Ingredients
- 2 Sweet potatoes peeled and cubed
- 3 tbsp Olive oil divided
- 1 tsp Fine grain salt
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 inch Ginger peeled and minced
Spices
- 1 tbsp Garam Masala
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 2 tsp Paprika
- 1 tsp Turmeric
- ½ tsp Red chili powder
- 1 can Diced tomatoes ~400 g
Solids
- 1 can chickpeas ~425 g, drained and rinsed
- 1 can sweet peas 425 g, drained and rinsed
- 1 can Full-fat coconut milk ~400 g
- 1 tsp Fine grain salt
- Ground black pepper to taste
- Chopped fresh cilantro
Instructions
- Preheat oven to 425°F and place a rack in the middle.
- Line a baking sheet with parchment paper and spread sweet potato and white potato cubes on a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
- Roast for 15 minutes or until tender and gold, tossing halfway through.
- Remove from the oven and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add onion and a pinch of salt and sauté until translucent, about 6 minutes.
- Add garlic and sauté for 1 more minute.
- Add ginger and spices and sauté for 30 seconds, until fragrant.
- Add diced tomatoes. Bring to a boil, lower to a simmer, and cook for 15 minutes.
- Remove from the heat and puree with an immersion blender until smooth, or alternately puree in a blender (this is optional but makes the gravy much creamier.)
- Add roasted sweet potatoes potatoes, chickpeas, and sweet peas. Stir in coconut milk and cook for further 5 minutes.
- In the meantime in a small bowl whisk arrowroot (or cornstarch) with 2 tablespoons of water. Stir in the sweet potato mixture and cook for 5 more minutes or until the gravy has thickened.
- Take a taste and adjust seasoning if needed.
- Remove from the heat, sprinkle with chopped fresh cilantro and serve.
- DONE!