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vegan seitan tikka masala

Vegan Seitan Tikka Masala: Tandoori Spiced, Dairy-free, Vegan

This vegan seitan tikka masala will make you crave for more. With an umpteen mélange of spices and nuts, the rich and creamy gravy with a distinctive spicy and tangy taste leaves a delicious feel on your palate.
4.60 from 5 votes
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Course: Main Course
Cuisine: Indian
Keyword: 30-minute vegan dinner, Instant pot tikka masala, Seitan tikka masala, Vegan tikka masala
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 210kcal
Author: Sophie
Cost: $10


  • Instant pot


Seitan Tikka Marinade

  • ½ cup vegan yogurt
  • 1 teaspoon curry paste(optional)
  • 1 tablespoon tandoori tikka masala powder
  • 1 tablespoon ginger-garlic paste or crushed
  • 1 teaspoon lime juice
  • 1 teaspoon oil( preferably canola)
  • ½ teaspoon red chili powder(more if you want a more hot curry)
  • 1 cup chicken style seitan
  • salt to taste

Tikka masala gravy base

  • 1 teaspoon oil
  • 3 cups tomato halves
  • ½ cup red onion
  • 5-6 garlic cloves
  • 1 inch ginger
  • 1 serrano pepper or two green chilies


  • 1 teaspoon curry powder
  • 1 teaspoon red chili powder
  • ½ teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala
  • ½ teaspoon roasted kasuri methi (just roast the kasuri methi in a heated pan for few minutes till they are warm)
  • Salt to taste

Cashew cream

  • ½ cup raw cashews(soaked in 1 cup water)


Make Seitan Tikka:

  • In a bowl, add all the marinade ingredients and add seitan.
  • Keep aside for few minutes to few hours.
  • Cook in a grill pan for few minutes, until the yogurt tikka marinade is infused well and the seitans look dry.
  • This process approximately takes 5-10 minutes.
  • Allow the seitans to brown and blacken a bit before turning the heat off.

Make the cashew cream:

  • Take the cashew with half cup of water to make a smooth puree.
  • Use a high-speed blender for this process.
  • There shouldn’t be any broken nut pieces in the mixture.

Make tikka gravy:

  • In a saucepan, add a teaspoon of oil.
  • Now add all the ingredients listed under the tikka gravy and allow the vegetables to lose water.
  • You don’t need to brown the mixture. As they start losing water and become mushy, turn the heat off and allow the mixture to cool.
  • Take this mixture in a blender jar and a smooth puree.
  • Strain and use the liquid only.
  • Now bring the sieved liquid to a boil. Add all the spices listed under the spice list.
  • Stir well. At this point, the gravy will be very thick and start to splutter as you cook.
  • Keep the heat in medium-low and stir well while combining. (Add ½ cup water if you want a little runny gravy)
  • Now add the grilled seitan tikka and mix well.
  • Cook for a few minutes and add the cashew cream.
  • Now add a spoon-full of roasted kasuri methi and turn the heat off.
  • Garnish with cilantro leaves and serve.

Instant Pot Method:

  • Set the instant pot into a saute mode and add oil.
  • Add all the ingredients listed under the tikka gravy and saute till veggies are sweaty.
  • Add ½ cup of water, half of the cashew cream, all the spices except kasuri methi, and close the lid. Seal the vent and set for one-minute of pressure cooking.
  • After the beep, weight for 5 minutes and open the lid. Transfer the mixture to a blender jar and blend them to a smooth puree. Alternatively, use a hand blender to blend the mixture well.
  • Set the instant pot to a saute mode, and add the strained blended puree. Now add the seitan tikkas. Bring the mixture to a boil.
  • Garnish with cashew cream, cilantro leaves and serve warm.


  • You can swap seitan for tofu, paneer or chicken.
  • The cooking time for tofu and paneer tikka will be little less than seitan.
  • Add more cashew cream if you want the tikka gravy creamier.
  • I sometimes take half the cashew and puree it with the gravy base, and use the other half to make the cashew cream that I add to the tikka masala gravy in the end.


Serving: 230g | Calories: 210kcal