Recipe: Potato, Zucchini & Pea Tikka Masala
Simmering in the pan.
Tikka masala is one of my favorite Indian dishes. The creamy, rich tomato sauce seasoned with all kinds of spices, cooked with veggies and served over rice… yum. It’s savory and warming — perfect for a filling meal at the end of a long day. Plus, it keeps wonderfully as leftovers for lunch.
This dish uses some of what is available in Colorado gardens at the end of July, like zucchini and new potatoes. Many people are getting their first jalapenos in, and some of the gardeners I know still have peas. The recipe is adaptable — you could always throw in some chopped kale or chard, and substitute any kind of summer squash for the zucchini.
My family is trying to limit our animal products to things that are produced by our own animals, so we like to use goat milk and homemade goat yogurt in our tikka masala.
I will admit that this isn’t the simplest dinner that I make for our family, but it’s still in heavy rotation when I do meal planning because we love it so much.
Potato, Zucchini & Pea Tikka Masala
1 1/2 cups yogurt (preferably whole milk yogurt), divided
1 T. lemon juice
3 tsp ground cumin, divided
1/2 tsp ground cinnamon
1 tsp cayenne pepper, plus more to taste
1 tsp freshly ground black pepper
1 T. minced fresh ginger
3 tsp salt, divided
4 cups of potato, cut into bite-size pieces (skin on is fine)
2 T. Earth Balance or butter
1 jalapeno pepper, seeded and minced (to taste, see directions*)
2 cloves garlic, minced
2 tsp paprika
1/4 cup water
1 15-oz can of tomato sauce
2 cups of whole milk
1 medium garden zucchini (or 2 small store zucchinis), diced — about 3 cups
1 cup of peas, fresh or frozen
- In a large bowl, combine 1 cup yogurt, lemon juice, 1 tsp cumin, cinnamon, cayenne, black pepper, ginger, and 2 tsp salt. Stir until well blended. Add the diced potatoes and stir until they are coated.
- Cover a baking sheet with tinfoil. Spread the potatoes evenly on the sheet. Broil until they are browned on one side (about 5 minutes). Removed from the oven and turn/stir the potatoes, then broil until the other side is brown (about 3 minutes).
- Melt Earth Balance or butter in a large skillet over medium heat. Add the jalapeno pepper. [*The amount depends on who you’re cooking for and the spiciness & size of the pepper. If my toddler is eating the meal I generally only use 1/4 of the pepper. If it’s just for adults, I may use 1/2 or a whole pepper. Remember that you can always add more spice later, but you can’t take it out!]
- Add the garlic to the skillet and saute for about 2 minutes. Don’t let the garlic burn. Add 2 tsp ground cumin and the paprika and stir for another minute.
- Add 1/4 cup water to the skillet to deglaze it. Pour in the tomato sauce and the milk, and stir gently to combine.
- Add the potatoes to the skillet. Cook uncovered on medium, stirring occasionally, until the sauce thickens and the potatoes can be easily pierced with a fork (12-15 minutes). I like to use a spatula to stir, so that the sauce doesn’t stick to the bottom of the skillet.
- Add the zucchini, peas, and the remaining 1/2 cup of yogurt and stir gently to combine. Cook for 5 more minutes. Taste and add additional salt or cayenne pepper as needed. If the dish is too spicy, a dash of tamari/soy sauce will help. Serve over rice (long-grain brown rice is my favorite) or quinoa.
Dinner is served!
Purple, red, and yukon fingerling potatoes, cut into bite-size pieces.
Diced garden zucchini. I like to cut it up fairly small so that it cooks quickly and still maintains a nice texture. (The measuring cup is a little starchy because it previously held the potatoes.)