Cauliflower Tikka Masala │No Onion No Garlic is creamy, spicy and tangy dish. It is made without onion and garlic and it can easily be modified to vegan by substituting dairy product with non dairy. This tikka masala is very delicious with roasted cauliflower mixed into creamy tikka masala sauce. This recipe takes a little bit of time because of baking cauliflower. But in the end it is worth of all the efforts and time.
Cauliflower Tikka Masala │No Onion No Garlic:
Cauliflower is a staple vegetable in my house and is used for many recipes. I mostly make simple cauliflower sabji for most of the times. But at the same time, I like to make something different and fancy using this vegetable once in a while. I have posted Cauliflower Masala No Onion No Garlic recipe and now here is another delicious and healthy recipe with cauliflower.
How to Roast Cauliflower: Chop cauliflower into medium florets and then into large bowl, mix florets with spices and oil. Spread it onto baking sheet lined with parchment paper and bake at 400° F for 25-30 minutes or until it is tender and almost cooked. Baking cauliflower with spices will enhance the flavours.
Tikka Masala Gravy: I have added celery and red bell pepper along with tomatoes for this gravy. In most of my recipes with gravy, I like to use celery and red bell pepper. Celery provides nice volume and red bell pepper provides peppery and sweet taste as well as nice red color. If you do not want to use celery, try to add ¼ cup chopped cabbage instead. If you are skipping red bell pepper, use one extra tomato for the gravy. Yogurt adds nice creaminess and tangy flavour to the gravy.
Vegan: To make this dish vegan, just skip the yogurt or replace it with non-dairy yogurt or cream.
Cashew Paste: Cashew cream adds creaminess and balances the sourness of gravy very well. Instead of cashew cream, regular dairy cream can also be used.
Cauliflower Tikka Masala is very delicious and also it is healthy. It can be served with Roti, Paratha or Rice.
So try this recipe at home and please leave your comment.
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Recipe Card
Cauliflower Tikka Masala │No Onion No Garlic
Ingredients
To Roast Cauliflower:
- 1 Medium head of cauliflower
- 1 tablespoon oil
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala or Kitchen king masala
- Salt to taste
For Tikka Masala Gravy:
- 1 teaspoon oil
- ¼ teaspoon asafoetida / Hing
- 1 Green chili roughly chopped
- 1 Inch ginger roughly chopped
- 2 Celery stalks roughly chopped
- ½ Red bell pepper roughly chopped
- 2 Medium tomatoes roughly chopped
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala or Kitchen king masala
- ¼ Cup plain yogurt whisked to make smooth
- ½ teaspoon sugar
- 1 teaspoon dried fenugreek leaves
Others:
- 10 cashews + ¼ Cup water
- 2 tablespoon coriander leaves finely chopped
Instructions
For Cashew Cream:
- Soak cashews into hot water for 10 minutes, then remove water and grind cashews along with ¼ cup water into fine paste. Set aside.
To Roast Cauliflower:
- Pre-heat oven to 400 ° F. Line a baking sheet with parchment paper and set aside.
- Wash cauliflower thoroughly and chop into florets (not too small). In a large mixing bowl take cauliflower florets, oil, salt, coriander powder, cumin powder, red chili powder and garam masala, toss well to coat florets evenly with masala. Place florets onto lined baking sheet and bake for 25-30 minutes or until cauliflower florets are tender and mostly cooked.
- Remove from the oven and set aside.
For Tikka Masala Sauce:
- Heat oil in a pan and add asafoetida, chopped green chili and chopped ginger. Sauté for few seconds and add celery and red bell pepper. Sauté for couple of minutes on medium heat and add chopped tomatoes. Mix well and continue cooking until tomatoes are soft and mushy. Turn off the heat and let this mixture cool down a bit.
- Once tomato mixture is cool enough, grind it into fine puree. In the same pan take the puree and once it starts boiling, add turmeric powder, coriander powder, red chili powder, garam masala and salt. Mix well and let it cook until gravy starts thickening and oil separates from the sides.
- To this add yogurt, mix well until well combined. Add sugar and crushed dried fenugreek leaves, mix well.
For Cauliflower Tikka Masala:
- Add roasted cauliflower florets into gravy, mix well. Add cashew cream and mix until well combined. Let the curry cook for few minutes, gravy will be thick and will coat to the florets. Turn off the heat and garnish cauliflower tikka masala with chopped coriander leaves.
- Serve hot with Roti, Paratha or Rice.
Anandarupa says
Hi jigna,
Thank you very much for posting recipes without onion and garlic as in our family we do not cook with onion and garlic. It helps me a lot.
In cauliflower tikka masala recipe can you please describe the actual weight of cauliflower in grams or lbs., instead of saying medium size. This will help a lot for adding spices.
Jigna says
Hi Anandarupa, thank you so much. I will definitely keep it in mind, and I will soon update the weight measurement in the recipe.