Cauliflower Tikka Masala
Chicken Tikka Masala is a popular dish both in India and Britain. Paneer Tikka Masala is perhaps the most common curry dish among vegetarians. I wanted to try the same dish with Caulfiower instead of Chicken/Paneer. Cauliflower is roasted first and then dipped in a rich tomato and cream based sauce. Roasted Cauliflower florets have such a wonderful sweet taste. You will be tempted to have these crunchy roasted cauliflower florets before mixing it with the tikka masala sauce. The tikka sauce is equally delicious and most of us will love the slightly sweet and tangy taste.
We had this yummy Cauliflower Tikka Masala with Malaysian Paratha and Dosa. So go ahead and try this dish for a change when you don’t have Chicken or Paneer with you. If you want to get the restaurant style red color for this dish, you will have to use some permitted food colors.
- Cauliflower Florets – separated from 1 big Cauliflower
- Ripe Tomatoes (for making puree) – 3 big (Alternatively, you can use 1 cup of Canned Tomato Puree)
- Finely Diced Onions – 1 (Use a Food Chopper or Processor)
- Slit Green Chillies – 2
- Cashews (for grinding) – 1/4 cup
- Fennel Seeds (PerumJeerakam) – 1/2 tsp
- Cloves (Grambu) – 4
- Cardamom (Elakka) – 3
- Cinnamon (Patta) – 1″ long stick
- Bay Leaves (Karuvayela) – 2
- Ginger Garlic Paste – 1 tbsp
- Turmeric Powder – 1/2 tsp
- Kashmiri Chilly Powder (Piriyan Mulaku Podi) – 1 tbsp (Alter according to your Spice Tolerance)
- Homemade Garam Masala Powder – 1 tsp
- Butter/Oil – 2 tbsp
- Heavy Whipping Cream – 1/2 Cup
- Sugar – 2 tsp
- Salt – to taste
- Coriander Leaves (Cilantro) – A few
Ingredients for Marinade
- Turmeric Powder – 1/2 tsp
- Kashmiri Chilli Powder – 2 tsp (Alter according to your Spice Tolerance)
- Tandoori Chicken Masala Powder – 1 tbsp (I have used Sakthi Tandoori Chicken Masala)
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp
- Yogurt – 1/4 cup
- Lemon Juice – 1 tbsp
- Salt – as required
- Make a marinade using the above ingredients. Marinate the cauliflower florets and keep it aside for 15 minutes.
- Soak 1/4 cup cashews in warm water.
- Preheat the oven to 400 degree F. Line a baking dish with Aluminum Foil and arrange the florets. Drizzle a few drops of oil and roast the cauliflower florets for 20-25 minutes turning once in between. Alternatively, you can roast the florets on a non stick skillet with little oil until lightly browned.
- Meanwhile make tomato puree using 3 big tomatoes. Here is the recipe for making tomato puree.
- Melt 2 tbsp butter in a big pan or kadai. Splutter fennel seeds. Saute cinnamon, cardamom, cloves and Bay Leaves for 2 minutes. Saute onions and green chillies till the onions begin to brown.
- Meanwhile grind the cashews to a nice paste.
- Reduce heat and add 1/2 tsp turmeric powder, 1 tbsp kashmiri chilly powder, 1 tbsp ginger garlic paste, 1 tsp garam masala powder and saute for a minute.
- Add the Cashew paste and home made or canned tomato puree and saute for a few minutes.
- Add 1/2 cup of water along with 2 tsp sugar and salt to taste. Bring the gravy to a slow boil.
- Add the roasted cauliflower florets and chopped cilantro to the gravy. Mix well and simmer for 7-8 minutes on medium flame.
- Reduce heat, add fresh whipping cream and stir for 2 minutes. Remove from stove top and keep covered.
- Serve with Naan, Roti, Kulcha, Paratha etc.