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These Veggie-Balls with Tikka Masala Sauce are an absolutely delicious variation of the traditional Chicken Tikka Masala. The ingredients of the sauce are the same (garam masala, onion, garlic, tomato etc.) except for the silken tofu I added to give it a creamier texture. The veggie balls are made of quinoa and cauliflower.
Disclaimer: This blogpost was created in collaboration with Migros, but reflects my personal opinion.
Do I have to use silken tofu?
Silken tofu is a type of tofu that is characterized by its high water content which makes it perfect for making sauces or for replacing coconut milk or cream. In this recipe I used it for two reasons: to make the sauce more thick and creamy and to lower the calories of the sauce.
How do I form the perfect veggie-balls?
The trick to making perfect veggie-balls is moistening your hands with cold water before forming each ball. Another essential step is mashing them with flour before frying. This will give them an extra crunchy-texture and prevent them from falling apart. You followed this steps and the mixture still doesn’t stick together? Then add more bread crumbs, or almond flower this will bind the mixture together.
Is the tikka masala sauce difficult to make?
Short answer: NO! You only have to brown onion, garlic and ginger in a saucepan with a little oil for a couple of minutes. Then you add in garam masala, cumin and turmeric and sauté for 1-2 minutes. The next step is adding in pelati and sugar and simmering for 15 min. The final step is adding in silken tofu and coconut milk, simmer for another 5 min, then pour the mixture in a food-processor and process until creamy.
Do I have to process the sauce?
You can blend it or not; it’s personal preference. I personally prefer the blended version because it’s super creamy and I LOVE creamy sauces, but if you don’t have a high-speed blender you can leave it non-blended, it will still taste absolutely divine!
If you try these Veggie-Balls with Tikka Masala Sauce, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram. Buon appetito!
Equipment
- food-processor
Ingredients
For the veggie-balls
- 130 g quinoa raw
- 250 g cauliflower
- 2 onions
- 1 garlic clove
- 1 tsp garlic powder
- 1 tbsp parsley
- 50 g chickpea flour
- 50 g almond flour
- 50 g all purpose flour
- 100 g bread crumbs
- salt and pepper to taste
- 2 tbsp oil
- chickpea flour to coat
For the sauce
- 2 onions minced
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 ½ tbsp garam masala powder
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 400 g tomato sauce
- 2 tsp sugar
- 2.5 dl 1 cup coconut milk
- 150 g silken tofu
Instructions
For the veggie-balls
- Place quinoa in a saucepan cover with water and boil for 15-20 min, then drain and rinse and place aside.
- Steam cauliflower for 10 min, then place aside.
- Place all the ingredients (except of chickpea flour to coat) in a food processor and process until the ingredients are combined (do not overmix, we want some pieces of cauliflower in there).
- Wet your hands when forming the balls (so the mixture won’t stick to your hands). Coat the balls with chickpea flour and fry until golden.
For the sauce
- Place onion, garlic and ginger in a saucepan with a little oil and brown for 5 minutes. Add in garam masala, cumin and turmeric and sauté for 1-2 minutes.
- Pour tomato sauce in, add sugar and simmer for 15 min.
- Add in silken tofu and coconut milk, simmer for another 5 min, then pour the mixture in a food-processor and process until creamy.
- Serve immediately with the veggie balls.
- Buon Appetito!
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