• Cauliflower Tikka Masala
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INGREDIENTS


Cauliflower Tikka Masala

Servings - 2 - 3

INGREDIENTS

Water - 1 litre

Cauliflower - 600 grams

Oil - 30 milliliters

Carom seeds - 1/2 teaspoon

Gram flour - 45 grams

Salt - 1 teaspoon

Paprika - 1 teaspoon

Cumin powder - 1 teaspoon

Turmeric - 1 teaspoon

Coriander powder - 1 teaspoon

Chilli flakes - 1/2 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 tablespoon

Fresh cream - 70 grams

Lemon juice - 1 tablespoon

Curd - 80 grams

Mustard oil - 30 milliliters

Oil - 30 milliliters

Cumin - 1 teaspoon

Onions - 220 grams

Ginger garlic paste - 2 tablespoons

Cashew paste - 50 grams

Tomato puree - 120 grams

Bell pepper - 170 grams

 

Salt - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Coriander - for garnishing

PREPARATION

1. Heat 1 litre water in a heavy skillet, add 600 grams cauliflower and stir well.

2. Blanch the cauliflower for 5 - 7 minutes.

3. Remove it from heat and drain the cauliflower.

4. Heat 30 milliliters oil in a pan, add 1/2 teaspoon carom seeds and stir well.

5. Then, add 45 grams gram flour and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Remove it from heat.

8. Now, add the boiled cauliflower in a mixing bowl, add the roasted gram flour mixture, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon chilli flakes, 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 70 grams fresh cream, 1 tablespoon lemon juice, 80 grams curd, 30 milliliters mustard oil and mix all the ingredients well.

9. Marinate for 30 minutes.

10. Transfer the marinated cauliflower on a baking tray and spread it evenly.

11. Preheat the oven to 400°F/200°C. Bake for 20 minutes.

12. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.

13. Then, add 220 grams onions and fry till translucent.

14. Add 2 tablespoons ginger garlic paste and stir well.

15. Add 50 grams cashew paste and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Now, add 120 grams tomato puree and mix it well.

18. Add 170 grams bell pepper and mix it again.

19. Cook for 7 - 10 minutes on medium heat.

20. Add 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

21. Now, add the baked cauliflower in it and mix it well.

22. Cook for another 3 - 5 minutes on medium heat.

23. Garnish with coriander.

24. Serve hot with naan.