Tawa Masala Dishes

Tawa masala dishes, such as chicken, paneer, and vegetable tawa masala from the streets of North India, and iconic Mumbai street foods like pav bhaji and tawa pulao, are immensely popular worldwide for their irresistible flavors and rich culinary heritage. These dishes are essentially Indian-style stir-fries with proteins and veggies tossed in a spicy onion-tomato masala sauce on the griddle over high heat. I often whip up my signature Chicken Tawa Masala for a weeknight dinner. This time, I’m switching things up with an unusual ingredient. Presenting Artichoke Hearts Tawa Masala, a delightful twist on traditional flavors!

contemporary Indian cooking

You’ll not find artichokes in traditional Indian cooking. They are not native to India and hence are not a typical ingredient used in Indian cuisine. However, with the increasing globalization of food and culinary experimentation, artichokes have started to make their way into some modern and fusion Indian dishes, certainly in my kitchen.

With my style of contemporary Indian home cooking, I love to incorporate artichokes in some traditional Indian dishes, like a Artichoke Hearts Biryani! It’s a perfect one-pot concoction to whip up on a weeknight and treat yourself to a unique and absolutely delicious rice dish. It is actually a variation of the Kathal Biryani recipe from my cookbook. Following the successful use of artichoke hearts in a classic recipe like biryani, I crafted this one for Artichoke Hearts Tawa Masala.

Unique Twist with Artichokes

I think artichokes give classic Indian dishes a unique twist. They complement Indian spices and create interesting flavor combinations in traditional recipes, especially with their mild, nutty flavor and tender texture that mimics shredded meat, similar to green jackfruit or hearts of palm.

If you’re feeling adventurous, you can use fresh artichokes and cook them before using them in this recipe. I learned the process in cooking school, but I don’t feel the need to take so much effort to prepare artichokes from scratch. I opt for an easier option—frozen artichoke hearts, which are easily available in grocery stores. Simply thaw them according to the instructions on the packet and then stir them into the tawa masala sauce. I do not recommend using the canned variety, as it tends to be briny. However, if canned artichokes are your only option, you can use them by all means. Just rinse them well and soak in hot water for 30 minutes to lessen the briny flavor.

Artichoke Hearts Tawa Masala

So, while artichokes may not be a staple ingredient in Indian cooking, the ever-evolving nature of culinary exploration means you may come across Indian-inspired recipes that incorporate this delicious vegetable, like this Artichoke Hearts Tawa Masala, studded with sweet green peas!

Garnished with minced cilantro/coriander leaves and sliced green onions and served with crunchy red onions and fresh green chilies on the side, it pairs extremely well with naan or parathas for a perfect weeknight dinner that comes together in minutes!

Artichoke Hearts Tawa Masala

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• Author: Vasanti
• Yield: 2–3 servings 1x

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Description

A flavorful vegan Indian stir-fry featuring tender artichoke hearts in a deliciously spicy onion-tomato masala sauce.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 2 tbsp neutral cooking oil
• 1 tsp cumin seeds
• 1/4 tsp asafetida
• 1 medium red onion, thinly sliced
• salt, as needed
• 1 tbsp ginger-garlic paste (see Notes)
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp tomato paste
• 1 large tomato, thinly sliced
• 1/2 cup water
• 1 lb frozen artichoke hearts, thawed (see FAQs & Notes + Variations)
• 1/2 cup frozen green peas, thawed
• 4–5 sprigs of cilantro/coriander leaves, for garnish

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Instructions

• Heat the oil in a skillet over medium high heat and when it starts shimmering, add in  cumin seeds and the asafetida.
• When the seeds sizzle and the asafetida starts frothing, add in the onion slices. 
• Sprinkle some salt to help the onion soften and sauté till the onion turns light brown.
• Add in the ginger-garlic paste and stir to combine.
• After stirring for a couple of mins, add in all the spices and sauté for 30 seconds so that the spices bloom.
• Stir in the tomato paste and the tomato slices and continue sautéing for 4-5 mins till the oil separates out.
• Add in the water and stir to combine.
• Stir in the thawed artichoke hearts along with thawed green peas and season with salt.
• Cook uncovered till most of the moisture is absorbed, about 5-7 minutes. Turn the heat off.
• Garnish with chopped cilantro and serve hot with side of rotis or naan.