Drop that Grilled Cheese & Tomato Sauce because there is a hotter, sassier, AND browner girl in town. Yes, I have done the unthinkable but dreamt about – Grilled Cheese with Tikka Masala Dip – 100% vegan!!! Ok y’all likely know my sentiments on Tikka Masala (Chicken Tikka Masala) by now – it is NOT a good or accurate representation for Indian food, which is SO regional and diverse. In fact, the origins of Chicken Tikka Masala are disputed over – India? Scotland? Great Britain?! Some random aunties house?!! Who?! Either way, there is no denying, that it is delish!

This dish is actually nostalgic for me – I created a poor college student version over 10 years ago when I studied abroad. We would buy bread on sale at Sainsbury’s, I would spread on some Patak’s Tikka Masala Paste, cheese and toast that baby up. My friends loved it! So this is an ode to my study abroad days, my love-hate with Tikka Masala, and obviously my undying love for cheese. This recipe can be easily modified if you’re vegetarian and not vegan, but it’s so good as I made, why would you even want to change anything?!

Last, but certainly NOT least this is my first “Cook With Chef Pri at 3” episode that is sponsored by none other than UNIQLO! Yes, all the fab clothing I’m wearing in these are UNIQLO! Unrelated, but also cool is I’ve made it onto the Top 300 Blogs in the world on Feedspot! Not #1 yet, but certainly not last, LOL! Mind blown.

Full recipe video here – less than 10 minutes long!!

Vegan Grilled Cheese with Tikka Masala Dipping Sauce

Tikka Masala Sauce Ingredients:

• 2 beefsteak tomatoes – diced
• 1 medium yellow onion – diced
• 2 cloves garlic – minced
• 1 inch knob fresh ginger – peeled & minced
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 2 tsp turmeric powder
• 1 tbsp dried fenugreek leaves
• 2 tsp Kashmiri red chili powder
• 2 tsp sugar
• salt
• about 1 cup of water (more or less)
• 1/4 cup vegan sour cream or yogurt
• 1/4 cup non dairy unsweetened creamer
• 1/4 wedge of fresh lemon
• handful fresh coriander – chopped
• neutral oil for cooking

Vegan Grilled Cheese Ingredients:

• 4 slices white sandwich bread
• 1 tbsp vegan butter/margarine
• 8 slices vegan cheese – I used Field Roast Chao Cheese
• 1/4 cup Caramelized Onions (recipe coming soon)
• 2 tbsp sautéed green chilies/jalapeños
• fresh coriander leaves

Method:

1. In a large heavy bottom pot, pour in oil to cover the bottom (about 2 tbsp). Once hot, add in the onions, ginger and garlic. Add a pinch of salt. Saute for about 4-5 minutes until onions start to become translucent. Next add in tomatoes and continue to cook down, another 5 minutes or so. The moisture will start releasing and making the mixture more saucy. Once the tomatoes start breaking down, add in all the spices, and tomato paste. Mix in well. Mixture will be thick, so add about 1/2 cup water. Continue mixing. Cover and reduce heat to medium low. Cook for about 5 minutes or so.

2. Remove the lid and mix. Mixture should be saucy and very fragrant. Add more water if its too thick and/or sticking to the bottom of the pot. Test to see if the tomato is soft enough – using a spoon test a piece to see if it smushes easily. If it does, then its ready for our sour cream and creamer. Add those in and stir. Now, using a hand blender, carefully blend the sauce until super smooth and creamy. If it’s thick, add some more water and cover and let simmer for a few minutes.

3. Remove the lid and taste for salt. Add more if necessary. Finish off the sauce with fresh lemon juice and chopped fresh coriander. Garnish with some dried fenugreek leaves.

4. To make the grilled cheese, heat a large non-stick skillet over medium flame. Lightly butter one side of each bread slice. Place the slices butter side down onto the skillet and immediately add two cheese slices to each side. Add the caramelized onions and sauteed chilies to one side per sandwich. Cover the pan with a lid. The steam should help melt the cheese. After about 2-3 minutes, open and check the bottoms. If golden brown, then flip to close the sandwiches together. Cover pan with lid again to melt any remaining unmelted cheese. Remove and cut diagonally. Serve with tikka masala sauce and dunkkkk!!