Pour half of the ghee or oil to a pot and add onions & salt. Saute until golden, for about 9 to 10 mins. Stir in the ginger garlic and saute for a minute.

Stir in red chili powder, turmeric, garam masala, coriander powder and cumin powder.

Transfer tomatoes and cook until mushy. (Canned puree takes only 2 to 3 mins and fresh tomatoes take 7 to 8 mins)

Pour cold water to a blender. Transfer the cooled onion tomato masala and the nuts.

Blend to a smooth sauce and pour back to the pan. Stir in the chickpeas if using.

Bring to a boil on a high heat and cook covered for 10 mins on a medium heat, stir every 4 to 5 mins.

Preheat oven to 220 C / 425F. Mix together kashmiri chili powder, garam masala, coriander powder, cumin powder, salt and ginger garlic & 2 tbsps oil (or hot melted ghee) in a bowl.

Place cauliflower and mushrooms separately in a prepared baking tray. Reserve a tsp of the spice blend and drizzle the rest little by little (not all at one time) over cauliflower and mushrooms. Gently rub and mix well to coat well. Spread evenly.

Place in a preheated oven on the middle rack and bake for 20 mins.

Meanwhile add the carrots, bell peppers, quartered onions and beans to another prepared tray. Drizzle with the reserved spice mix and coat them well. Place this in the bottom rack during the last 10 mins (10 mins after the cauli & mushroom).

Optional if using paneer/tofu - To the spice bowl, add a tablespoon of lemon juice or yogurt, 1 tablespoon oil & other spices mentioned in the notes. Mix well and add the paneer. Coat the paneer well & reserve aside.

Optional - When the veggies are done roasting, remove from oven, transfer to one pan and spread the marinated paneer/tofu on the other. Place in the top rack, broil for 10 to 12 mins, until the marinade dries out.

After 10 mins of cooking the sauce, it should be thick. Mix in the roasted tikka vegetables, paneer/tofu, sugar/jaggery & cream. (Adjust the consistency by adding more cream or hot water if required)

Crush kasuri methi in your palms and add. Mix well and taste test to adjust salt and garam masala. Bring to a boil and turn off.

Garnish vegetable tikka masala with cream. Serve it hot with rice, naan or bread.