My elder sister used make like this, I have just twisted a bit and add different ingredients to make it more rich in flavor. This is completely different version of cauliflower vegetable and I can count this for get-together/ parties and for special guest. Because, it’s a time taking recipe and required little extra ingredients. I have used oven in this recipe, it can also be done in a pan.
Cauliflower Tikka Masala
Category : Lunch /Dinner
Serves – 3-4
Preparation Time: 10 minutes
Cooking Time: 35- 40 minutes
About the Recipe
My elder sister used make like this recipe, I have just twisted a bit and add different ingredients to make it more rich in flavor. This is completely different version of cauliflower vegetable and I can count this for get-together/ parties and for special guest. Because, it’s a time taking recipe and required little extra ingredients. I have used oven in this recipe, it can also be done in a pan.
- 2 cups cauliflower, 2 tsp chickpea flour, 1/2 cup hung curd
- 1 tbsp ginger garlic paste for marination, 2 tbsp ginger garlic paste for graby
- 1/4 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder
- 1/2 tsp garam masala, 1/4 tsp salt, 2 tbsp mustard oil, 1 tsp fresh lemon juice
- 1 tsp cumin seeds, 1 big onion, 1 cup tomato puree
- 1/4 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder
- 1/2 tsp salt, 1/2 tsp garam masala, 1/4 cup cashew paste, 2 tbsp fresh cream
- 2 tbsp water, fresh chopped coriander leaves
- Oil for gravy, greasing the tray and for chickpea flour roasting.
Step 1- Clean and chop cauliflower into 1 inch each(almost), make tomato puree and ginger garlic paste. Chop onion and coriander leaves.
Step 2 – Take a pan and add 1 tsp oil and to that add 2 tsp chickpea flour. Roast on low to medium heat for 1-2 minute. Then transfer to mixing bowl and let it cool. After that add to bowl hung curd and ginger garlic paste and spices like- turmeric powder, coriander powder, Kashmiri red chili powder, garam masala and salt. Also add mustard oil and fresh lemon juice. Mix everything well then add cauliflower and coat this spice mix well. Cover and leave for marination for 15 to 20 minutes and start over on 230 C. (You can use pan in place of oven)
Step 3 – For gravy- take a pan and add 1 tbsp oil. When oil is hot add 1 tsp cumin seeds, when cumin start cracking add 1 chopped onion and cook until light brown or 2-3 minutes on medium heat. Then add 2 tbsp ginger garlic paste and cook until raw smell gone or for 1-2 minutes. Then add 1 cup fresh tomato puree and spices like- turmeric, red chili powder, coriander powder, cumin seeds powder, garam masala and salt as per taste. Cook all of this until oil separates.
Step 4 – Grease a baking tray and transfer marinated cauliflower. Spread evenly and put in pre-heated oven for 15 to 20 minutes or until cauliflower cooked. Back to gravy- add 1/4 cup cashew paste and cook for 5 minutes then add 2 tbsp water and cook for another 5 minutes or until oil separates. Then add 2 tbsp fresh cream and cook for more 5 minutes. Gravy is done, add chopped coriander leaves.
Step 5 – Check cauliflower and take it out from oven, add baked cauliflower to gravy and coat or mix well. Serve hot with roti/paratha/naan.
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