Easy One-Pan VEGETARIAN Tikka Masala (No Marinade Needed!)
This easy one-pan vegetarian tikka masala is a no-fuss weeknight dinner packed with bold spices, creamy tomato sauce — ready in under 45 minutes and no marinade required! Best of all, you likely already have everything to make this recipe right in your pantry.
This recipe easily doubles, and freezes well.
⏱ Prep: 10 mins | 🍳 Cook: 35 mins | 🍽 Serves: 6 | 🥘 One Pan | ⭐ Beginner Friendly
WEeknight hero!
Yes! You can make an absolutely incredible vegetarian tikka masala on a busy weeknight, in one pan, with no marinade and no fuss. This recipe is proof! Bold, warming spices coat the chickpeas and meld into a rich tomato-cream sauce that tastes like it simmered all day — but takes under 45 minutes start to finish.
What makes this version special? We skip the overnight marinade entirely by blooming the spices directly in butter with the cooked chickpeas — a technique that locks in deep, complex flavour without any waiting time. This is the weeknight Vegetarian Tikka Masala recipe you've been looking for!
Serve it over fluffy basmati rice or scoop it up with warm garlic naan, and finish with a squeeze of fresh lime and a handful of cilantro. Dinner is done, with ingredients you can feel good about. 🍛
Why You'll Love This Recipe
One pan — fewer dishes, less cleanup, more joy
No marinade required — weeknight-friendly without sacrificing flavour
Ready in under 45 minutes from fridge to table
Bold, restaurant-quality flavour from a simple, homemade spice blend
Family-friendly and easy to adjust for spice preference
Freezer-friendly — make a double batch and thank yourself later
Ingredients
The Base
1 - 16oz can of chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp butter, salted or unsalted, your choice!
1 large onion, chopped
6 cloves garlic, pressed
2 tbsp fresh ginger, grated, minced or pressed
The Sauce
1 large can (28 oz) diced tomatoes
1 cup broth, chicken or vegetable
1 cup heavy cream
The Spice Blend (mix together ahead)
1 tbsp garam masala
1 tbsp ground coriander
1½ tsp kosher salt
1½ tsp smoked paprika
1½ tsp ground cumin
½ tsp ground cinnamon
½ tsp nutmeg
½ tsp black pepper
To Serve
Fresh limes, cut into wedges
Fresh cilantro, roughly chopped
Garlic naan bread and/or basmati rice
💡 Pro Tip: Double your recipe and keep it in freezer-safe container. This sauce freezes beautifully for up to 3 months.
How to Make One-Pan vegetarian Tikka Masala
Step 1: Mix Your Spice Blend
Combine all spice mix ingredients — garam masala, coriander, salt, smoked paprika, cumin, cinnamon, nutmeg, and pepper — in a small bowl and mix well. Set aside. Having everything measured and ready before you start cooking makes this recipe even faster.
Step 2: Prep Your Ingredients
Drain and rinse the chickpeas. Chop the onion. Press or mince the garlic. Press, mince or grate the fresh ginger. With everything prepped, this dish comes together quickly once the heat is on.
Step 3: pan fry the Chickpeas & Aromatics
Preheat a large skillet over medium-high heat. Add the olive oil and let it warm up over medium high heat. Add the chickpeas, onion, and garlic to the pan all at once. Cook, stirring occasionally, for the chickpeas to brown and the onion is softened and beginning to turn golden.
Step 4: Bloom the Spices - Don’t Skip this CRUCIAL step
Reduce heat to medium. Push the onion-chickpea mixture to the edges of the pan, leaving a blank spot in the centre. Some of the onions, garlic and/or chickpeas may have stuck to the bottom of the pan. This is normal. Leave it there. It’ll quickly become extra flavour in just a few minutes.
Add the butter to the centre of the pan and let it melt, swirl it as it melts. Once the butter is melted and foamy, add the entire spice blend all at once. Stir constantly and blend it in the melted butter. The spice mix will become a darker colour. This step — blooming spices in butter — is the flavour secret of this recipe. Coating the chickpeas and onions with the spices with the butter-spice blend. Watch carefully and don't let the spices burn.
💡 Blooming spices in fat unlocks their oils and creates a far deeper, more complex flavor than just adding them to liquid. This is what makes this no-marinade recipe taste like it was slow-cooked all day.
Step 5: Making the sauce
First, add the can of diced tomatoes. using a wooden spatula, scrape the bottom of the pan. The acidity of the tomatoes will lift the stuck on onions garlic and spices and add them into the sauce. Then add the ginger. I highly recommend you press the ginger into the sauce, using a garlic press if you have one. If you don’t, no biggie, I recommend you finely dice the ginger. Next, add the broth to the pan, giving it a stir. Reduce heat to low, cover, and let simmer for 20 minutes, stirring once or twice. The sauce will thicken, deepen in color, and become incredibly fragrant.
Step 6: Add the Cream & Finish
Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for another 3–5 minutes until it reaches your desired consistency. Taste and adjust salt if needed. Garnish with fresh cilantro and a squeeze of fresh lime juice just before serving.
Step 7: Serve
Serve the vegetarian tikka masala over fluffy basmati rice or serve alongside warm garlic naan for scooping. Finish each bowl with extra lime wedges and a fresh cilantro garnish. Enjoy immediately — this is at its best fresh off the stove!
Recipe Tips & Tricks
Add a pinch of red pepper flakes or cayenne in Step 4 if you like heat
Coconut cream is a perfect dairy-free swap for the heavy cream — it adds a subtle sweetness too
Don't rush Step 4 (blooming spices) — this 90 seconds is what creates that deep, layered restaurant flavour
Add a spoonful of tomato paste along with the diced tomatoes for an even richer, more intense sauce
The sauce thickens as it cools — if reheating, add a splash of broth or water to loosen
Storage & Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to bring the sauce back to life
Meal prep: Double this recipe and freeze for a quick meal.
Frequently Asked Questions
1. Can I make vegetarian tikka masala without marinating ahead of time?
Yes! This recipe is specifically designed to skip the marinade entirely. By searing the chickpeas directly and then blooming the spices in butter you lock in all the bold flavour without any waiting time. It's perfect for busy weeknights when you need dinner on the table fast.
2. What is the best pan for making tikka masala?
A large, deep skillet or a wide Dutch oven works best. You need enough surface area to sear the chickpaes without overcrowding, and enough depth to hold the sauce. A 12-inch skillet or a 5–6 quart Dutch oven is ideal.
3. Can I use canned tomatoes for this vegetarian tikka masala?
Absolutely! — canned diced tomatoes are actually preferred in this recipe. They're consistent in flavour, always available year-round, and they break down into a perfect sauce base during the 20-minute simmer. A 28 oz can is exactly the right amount this recipe calls for.
4. What does garam masala taste like?
Garam masala is a warm, aromatic spice blend common in South Asian cooking. It typically contains a mix of cumin, coriander, cardamom, cinnamon, cloves, and black pepper. It smells deeply fragrant and tastes warm and slightly sweet — it's the signature spice that defines tikka masala's distinctive flavor.
5. Can I make this vegetarian tikka masala dairy-free?
Yes! Replace the butter with extra olive oil or a dairy-free butter substitute, and swap the heavy cream with full-fat coconut cream. The coconut cream adds a mild sweetness that pairs beautifully with the spices. The rest of the recipe remains exactly the same.
6. How do I make tikka masala less spicy?
This recipe is already mild enough for most palates. To reduce spice further, decrease or omit the black pepper and smoked paprika. Stirring in extra heavy cream at the end also mellows out any heat significantly. To increase the heat, add ¼–½ tsp cayenne pepper or red pepper flakes in Step 4.
7. Can I make this recipe in an Instant Pot?
Yes. Use the Sauté function to cook the chicken, onion, and garlic, then bloom the spices in butter as directed. Add the tomatoes and broth, seal the lid, and pressure cook on High for 8 minutes. Quick release, then stir in the cream and simmer on Sauté for 3–5 minutes until thickened.
8. What should I serve with tikka masala?
The classic pairings are basmati rice and garlic naan — perfect for scooping up the creamy sauce. Other great options include plain steamed rice, jeera (cumin) rice, or warm roti. For a complete meal, add a simple cucumber raita and mango chutney on the side.
9. Why is my tikka masala sauce too thin?
Remove the lid and continue simmering on medium heat for an additional 5–10 minutes — the sauce will naturally thicken as the liquid evaporates. You can also stir in 1–2 tablespoons of tomato paste to both thicken and deepen the flavour of the sauce.
10. I’m out of olive oil. Can I use canola or vegetable oil instead?
Yes! A neutral oil such as canola oil or vegetable oil works just as well. Be sure to swap 1:1 portions for this recipe.
Final Thoughts
This easy one-pan Vegetarian Tikka Masala is the weeknight dinner that'll earn you the most compliments with the least amount of effort. Rich, spiced, creamy, and completely satisfying — all from a single pan in under 45 minutes.
If you make this recipe, we'd love to hear from you! Leave a comment, rate the recipe, and share a photo. Don't forget to pin this for your next weeknight dinner rescue. 🍛❤️
DID YOU MAKE THIS RECIPE?
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
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Dill & Chickpea Burger patties
chickpea patties
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Last Edited: March 19, 2026
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️Print Recipe
Prep Time: 5 minutes | Chill Time: 30 minutes | Cook Time: 15 minutes | Total Time: roughly 1 hour | Yield: 8 patties | Difficulty: Easy
Introduction
There’s something wonderfully comforting about a meal that’s simple, wholesome, and endlessly adaptable—and these veggie patties check every one of those boxes. Crafted from everyday ingredients and brimming with natural flavour, they’ve become a quiet hero in my kitchen! Whether tucked into a bun, layered over greens, or enjoyed on their own with a favorite dip, they bring a gentle, satisfying warmth to any meal.
One of the things I love most about these patties is how beautifully they freeze. I often double the batch, sand freeze the rest for another day. When life gets busy (as it always does), there’s something reassuring about knowing a nourishing lunch or dinner is waiting in the freezer, ready to crisp up in just a few minutes. It’s meal prep made easy—and delicious.
Their versatility is truly a delight. You can season them boldly or keep them mild, fold in herbs from the garden, or add a touch of spice for extra personality. They play well with all sorts of toppings and sauces, making it easy to tailor each serving to your mood. My kids love them so much that they sometimes ask for these instead of meat burgers, which always makes me smile.
Wholesome ingredients are at the heart of this recipe, and that’s part of what keeps them in our regular rotation. They’re made of real, recognizable foods that leave you feeling nourished rather than weighed down. And if you’re cooking for a plant-based household, or simply want more vegan-friendly options, you can easily swap the eggs for a flax egg without sacrificing texture or flavour.
Whether you’re preparing them for busy weeknights, slipping them into lunchboxes, or serving them at an easygoing weekend gathering, these patties shine. Simple, nourishing, and budget friendly — Enjoy them fresh, freeze them for later, these are the patties you’ll want to have on hand!
why we love these patties:
Freeze well
Vegetarian Meal Option
Quick lunch idea
My kids love them!
how to make Dill & Chickpea Patties
ingredients:
Chickpeas, 1 can
2 large eggs
1/2 cup all purpose flour
2 tsp dill, fresh or dried
1 tsp salt, I like using kosher salt
1 tsp garlic powder
equipment needed:
Food Processor (affiliate link)
frying pan (affiliate link)
Spatula (affiliate link)
Step-by-step guide to making these vegetarian patties
step 1:
In a food processor, add all ingredients in the listed order. Blend well.
step 2:
Put mixture in the fridge and let it rest a minimum of 30 minutes.
step 3:
Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.
step 4:
Serve on a burger bun with toppings you like, or with barley or rice.
Frequently Asked Questions:
The Mixture has a texture of peanut Butter. Is this normal?
Yes! This is the exact texture we're looking for after it comes out of the fridge.
Are these patties vegan?
No. These patties are not vegan, because of the eggs.
how do I make them vegan?
You can make them vegan by swapping out the eggs for flax eggs.
How do i make a flax egg?
In a cereal bowl, mix together 1 tbsp ground flax with 3 tbsp water, and let it rest for 5-10 minutes. The flax mixture will change consistency and become a flax egg. Use this instead of regular eggs in this recipe.
can I freeze these?
Yes! These patties freeze well for up to 3 months. Just be sure to put them in a freezer safe bag or container.
Pro tip: let them cool at room temperature before freezing. Then, separate each patty with parchment paper, making them easier to grab and thaw individually.
Troubleshooting
My mixture is thick and hard to stir:
Try adding a little bit of water and blending it again.
I’m out of eggs. What can I use instead?
Do you have grdoun flax? If so, try making a flax egg! Mix together 1 tbsp ground flax with 3 tbsp water and let it rest at room temperature for 5-10 minutes. Use this instead of an egg.
Other vegetarian recipes:
REcipe Card
Ingredients:
2 eggs, (flax-egg work too, if you’d like take make these vegan.)
1 cup of chickpeas
1/2 cup all purpose flour
2 tsp dill, fresh or dried
1 tsp salt, I like using kosher salt
1 tsp garlic powder
Instructions:
In a food processor, add all ingredients in the listed order, Mix well.
Put mixture in the fridge and let it rest a minimum of 30 minutes.
Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.
Serve on a burger bun with toppings you like, or with barley or rice.
Did you make this recipe? I want to see it!
Leave a ⭐ star rating and comment below to let us know how your ginger galettes turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
