Ingredients
250 grams Veg Meat
1 cup vegan/non-dairy hang curd (Dahi)
1/4 teaspoon turmeric powder
1/2 tablespoon red chili powder
1 teaspoon garam masala powder
Salt to taste
For The Green Paste
1/2 cup chopped coriander leaves
10 leaves of spinach
3 tablespoon lemon juice
5 leaves of mint
10 cloves of garlic
1 inch piece of ginger
4 green chillis
To make soft & juicy
1 tablespoon vegan/non-dairy butter
1 tablespoon lemon juice
1 teaspoon chaat masala
Method
Step 1: Open the Veg Meat packet and take out the pieces.
Step 2: Put all the ingredients of Green Paste into food processor and grind till it is a smooth paste.
Step 3: Take a big bowl and add in Veg Meat, salt, turmeric powder, red chilli powder, garam masala, vegan curd and green paste. Mix well and let them marinate for at least two hours. (Keep in the refrigerator for the two hours).
Step 4: After marinated, arrange the Veg Meat pieces on the skewer. Keep a little gap between each piece.
Roast in the oven/tandoor
Step 5: Preheat the oven to 250°C.
Step 6: Roast Veg Meat tikka in the preheated oven/tandoor for 8-10 minutes or until browned on the top. (While roasting turn skewers in every 2-3 minutes and baste with the melted vegan butter).
Step 7: Take out the skewers from the heat and remove skewers then transfer into a bowl and add all the ingredients for making the recipe soft & juicy.
Step 8: Mix well and serve hot with mint sauce.
OR – Roast in a pan/tava
Baste the frying pan with 2 tablespoon oil or vegan/non-dairy butter on medium flame then place the marinated pieces on the pan. Stir-fry until the pieces are well browned on all sides.
