Vegetarian: Avocado Tikka Masala


January is here and it is time to take a vow to go either vegetarian for a month. If you are in need of some delicious recipes, this recipe will make this month a great one.

Chef Akshay Nayyar from Epitome has created Avocado Tikka Masala, which is easy to make and sure to be one of your regular vegetarian go to dishes.


  • 1 Avocado
  • 1/4 cup cream
  • 2 tablespoon butter

Marination Ingredients:

  • 200gm hung curd
  • 1 tablespoon red chilly powder
  • 1 teaspoon salt
  • 2 teaspoon chaat masala
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1 teaspoon black salt
  • 1 teaspoon garam masala
  • 1 tablespoon Mustard Oil
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon lemon juice

For the Curry:

  • 1 tablespoon ghee
  • 1 onion
  • 1 tablespoon ginger garlic paste
  • 1 tomato
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon red chilly powder
  • salt
  • 1/2 cup tomato puree
  • 1 teaspoon kasthuri methi
  • 1 teaspoon sugar


  1. Take an avocado and cut it in half. Scoop out the avocado with a spoon and discard the pit. Wrap it in cling film to avoid oxidisation and discolouration and keep it aside.
  2. Make the marination by mixing the ingredients together.
  3. Marinate the avocados and set it aside for 3 to 4 hours in a chiller.
  4. Heat a pan and add ghee and cumin. Once the cumin pops, add onions and saute.
  5. Add ginger garlic paste and cook. Once the raw smell is gone, add in tomato and cook well.
  6. Add in the powdered spices and cook it. Once the curry is cooked, add in cream butter and kasthuri methi and mix well.
  7. Add the marinated avocado into the oven and roast at 165°c for 6 to 8 minutes.
  8. Place it in a deep dark dish. Slice the roasted avocado and place it on the plate.
  9. Garnish and serve it with olive and red chilly naan.

Chef Akshay Nayyar from Epitome



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