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Mamu Tikka Masala

⩧ Yield: 4 – 6 servings
Mamu Tikka Masala


Masala Spiced Mamu:
2 pounds / 908 grams Mamu
¼ cup / 60 grams Plain (unsweetened) plant-based yogurt
1½ Tablespoons / 15 grams Garlic, minced
1 Tablespoons / 5 grams Ginger, minced
2 teaspoons / 7 grams Garam masala
1 teaspoon / 3 grams Ground turmeric
1 teaspoon / 2 grams Ground cumin
1 teaspoon / 3 grams Kashmiri chili powder
1 teaspoon / 4 grams Salt
Neutral oil as needed

Cooked Basmati rice to serve
Cilantro, chopped to serve
Lemon wedges to serve

2 Tablespoons / 28 grams Neutral oil
1 stick / 2 grams Cinnamon stick
2 each / .5 grams Green Cardamom pods
1 teaspoon / 4 grams Fenugreek Seeds
2 cups / 102 grams Onion, diced
2 Tablespoons / 10 grams Ginger, minced
2 Tablespoons / 17 grams Garlic, minced
2 Tablespoons / 17 grams Serrano chili pepper, minced
1 Tablespoons / 7 grams Garam masala
½ teaspoon / 1.5 grams Kashmiri chili powder
2 pounds / 908 grams Tomato, diced
1 28 oz. can / 908 grams Diced tomatoes
½ cup / 75 grams Raw cashews
½ cup / 56 grams Cashew milk
4 Tablespoons / 56 grams Vegan butter
1 Tablespoon / 13 grams Methi (Fenugreek leaves) (optional)
Sugar to taste
Salt to taste


  1. Make the masala spiced Mamu. To a bowl add Mamu, yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili powder, and salt and mix well. With oiled hands, portion mixture into evenly sized 2 oz. (56 gram) sausages and squeeze onto a skewer. Set aside.
  2. Make the curry. Heat oil in a large pot on medium heat. Add the cinnamon stick, cardamom pods, and fenugreek seeds and cook until fragrant. Add in onions and cook until soft. Add ginger, garlic, and serrano and cook just until fragrant, about 2 minutes. Add garam masala and chili powder and cook for another minute.
  3. Add in tomatoes both fresh and canned. Simmer sauce, stirring periodically, and reduce until slightly thick, about 15 minutes.
  4. Add in cashews and cashew milk. Bring back up to simmer and turn off heat. Using a blender or an immersion blender, blend the sauce until pureed. With the blender running, add in vegan butter a tablespoon at a time until creamy and smooth. For the smoothest texture, pass sauce mixture through a strainer. Keep warm.
  5. Warm a small pan over medium heat and toast the Methi leaves until fragrant. Add them to the curry sauce. Taste curry sauce and adjust seasoning with sugar and salt to taste.
  6. Heat a skillet over medium high heat. Pan-sear the kebabs on all sides until well-browned and and kebabs have reached an internal temperature of 165°F (74°C) using an instant read thermometer. Serve kebabs with curry sauce, basmati rice, cilantro, and a squeeze of lemon.

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