250 grams Veg Meat
2 onions (cut in small square pieces)
2 capsicums (cut in small square pieces)
2 tomatoes (cut in small square pieces)
For The Marinate
2 tablespoon ginger-garlic paste
1/4 teaspoon carom seeds
2 tablespoons lemon juice
1/4 teaspoon turmeric powder
1/2 tablespoon red chili powder
2 teaspoons kashmiri red chili powder
1 teaspoon crushed dry fenugreek leaf (kasuri methi)
1 teaspoon garam masala powder
1 tablespoon mustard oil
1 cup hung curd (Dahi) — be sure to make it vegan!
Salt to taste
To make soft & juicy
1 tablespoon vegan/non-dairy butter
1 tablespoon lemon juice
1 teaspoon chaat masala
1 tablespoon Chopped coriander leaves
Step 1: Open the Veg Meat packet and take out the pieces.
Step 2: Take a big bowl and add in Veg Meat and all the ingredients of the marinate. Mix well and let them marinate for at least two hours. (Keep in the refrigerator for the two hours).
Step 3: Add onion, tomato and capsicum into this marination, then mix well again together and keep aside.
Step 4: Preheat the oven to 250°C.
Step 5: Arrange the marinated Veg Meat pieces and vegetables on the skewer. Keep a little gap between each pieces.
Step 6: Roast Veg Meat tikka in the preheated oven/tandoor for 8-10 minutes or until browned on top. (While roasting turn the skewers in every 2-3 minutes and baste with the melted vegan/non-dairy butter).
Step 7: Now take out the skewer from the heat and remove the skewer, then transfer into a bowl and add all the ingredients of the section on making the recipe soft & juicy.
Step 8: Mix well and serve hot with mint sauce.
Pan roast method
Baste the frying pan with 2 tablespoon oil or vegan/non-dairy butter on medium flame then place the marinated pieces on the pan and stir-fry them until the pieces aare brown on all sides.