Cauliflower Tikka Masala │No Onion No Garlic
( 1 Cup = 240 ML )Cauliflower Tikka Masala is spicy, tangy and healthy recipe with delicious flavours.
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.
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