Cauliflower Tikka Masala

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds richness while being dairy-free.

Heat 100 milliliters oil in a pan, add 1/4 teaspoon carom seeds, 3 tablespoons gram flour and roast until you get the nutty flavor.

Transfer this into a mixing bowl, add 1/2 teaspoon turmeric, 1 tablespoon paprika, 1 teaspoon garam masala, 1 teaspoon coriander powder, 80 grams yogurt, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon salt, 1/2 teaspoon dry fenugreek leaves, 1 tablespoon mustard oil, 1 teaspoon lemon juice and mix all the ingredients well.

Add 600 grams blanched cauliflower and toss it well.

Marinate for 20 - 25 minutes.

Place them on a baking tray.

Preheat the oven to 430°F/220°C. Bake for 5 minutes.

Remove it from the oven and brush them with butter.

Again bake them for 10 minutes on same temperature.

Heat 1 tablespoon oil in a pan, add 80 grams onions, 80 grams bell pepper, 80 grams tomato and stir well.

Cook for 5 - 7 minutes and keep aside.

Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.

Add 115 grams onions and fry till they are translucent.

Now, add 180 grams tomato puree and mix well. Cook for 3 - 5 minutes.

Add 1/2 teaspoon turmeric, 1 1/2 teaspoons red chili, 1 1/2 teaspoons coriander powder, 1/2 teaspoon garam masala, 1 teaspoon salt, 2 tablespoons cashew paste and mix it well.

Add the cooked onions and bell pepper in it and mix it again.

Then, add 1/2 teaspoon dry fenugreek leaves, 50 grams fresh cream, 1/4 teaspoon garam masala, 2 tablespoons coriander and mix it well.

Now, add the baked cauliflower in it and toss the well.

Garnish with fresh cream.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens