Cauliflower Tikka Masala
Cauliflower tikka masala or gobi tikka masala is a rich creamy restaurant-style curry that combines well any naan, tandoori roti or with rice.
Servings: 4
Calories: 145kcal
Equipment
- 1 large Mixing Bowl
- 1 pan or skillet
Ingredients
For tikka
- 1 large cauliflower head cut into florets
- 1 onion cut into larger cubes
- 1 bell pepper diced into cubes
- 1 cup water
- 1 cup hung curd or vegan yogurt like coconut yogurt
- 1 tsp ginger garlic paste substitute: 5 - 6 garlic and 1 inch ginger minced
- 1 tsp red chilli powder smoked paprika
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp chat masala
- ½ tsp black salt
- ½ tsp regular white salt
- 1 tbsp mustard oil
- 3 tbsp roasted gram flour
- ½ tsp cumin powder
- ½ tsp kasuri methi powder
- 1 tsp lemon juice
For curry
- 1 large onion finely chopped
- 3 medium tomatoes
- 8 -10 cashews
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp kasuri methi
- 1 tsp salt
- 2 tbsp finely chopped coriander leaves
- 10 cashew nuts
Instructions
Prepare Tikka Marinade
- In a large mixing bowl, add the ingredients mentioned above under marinade category.
- Whisk it all to a smooth paste.
- Clean and cut cauliflower into little larger chunks.
- Add cauliflower, bell peppers, onion chunks.
- Let it rest for 30 - 45 minutes minimum. (the more the better)
- After 30 - 45 minutes heat 4 -6 tbsp oil in a pan.
Prepare Cauliflower Tikka (Stovetop)
- Now take out coated veggies and shallow fry them in batches. make sure all sides are equally cooked.
- Once they turn golden brown remove from pan and keep aside. Cauliflower tikka is ready.
- You can also use a skewer to stalk the vegetables and roast them in on pan or in oven.
Cauliflower Tikka in Air-fryer
- Heat the air-fryer at 400F (200C).
- Grease the box with little oil or oil spray.
- Take out the cauliflower chunks and place them in the container.
- Start at 400F and set the timer to 10 minutes.
- Pause at 5 minutes and shake for uniform cooking.
- Start and cook till timer goes off or cauliflower pieces looks cooked.
- Shake at every 3 minutes interval until done.
- Once cauliflower is done, place the bell peppers, onion chunks and cook for 2 minutes at same temperature.
- If you are making cauliflower in batches, set the timer for 8 minutes (2 minutes lesser) on the 2nd batch.
Prepare Tikka Masala Gravy
- Soak 10 cashew nuts in hot water.
- after 30 minutes put it in a blender along with chopped tomatoes.
- Blend it to a smooth puree.
- Add 2 tbsp oil to the same pan.
- Add chopped onion and finely chopped ginger garlic and saute till translucent.
- Now add pureed tomato and cashews.
- Simmer till it's cooked well and starts leaving oil on sides.
- Now add all dry spices mentioned above (except kasuri methi).
- Mix it well and add little water or as required.
- Don't add much water as the gravy should be thicker in tikka masala.
- Add shallow fried veggies and left out marination mixture to the gravy.
- Cover with a lid and simmer for 5 minutes.
- Then add roasted and crushed kasuri methi and finely chopped coriander leaves.
- Simmer for another minute or two.
- Now turn off heat and cover for 5 minutes before serving.
Notes
Take hung curd or thick curd for marination. For vegans, use coconut yogurt or any vegan unsweetened yogurt.
Use dry roasted kasuri methi and crush them before adding to the curry.
If pan-frying the tikka, blanch the cauliflower florets till it's cooked al dente. Don't overcook it very soft, else it will be mashy. Let it cool down to room temperature before adding to the marinade.
Nutrition
Calories: 145kcal