Cauliflower Tikka Masala | Gobi Tikka Masala | ChefHarpalSingh

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.

Cut cauliflower from the stems and remove the florets individually. Cut the stems into small pieces for use in curries.

Blanch the cauliflower in hot water with salt and strain it.

Heat oil in a pan and add carom seeds and gram flour, cooking until the gram flour is properly cooked in the hot oil.

Add turmeric powder, red Kashmiri chili powder, garam masala powder, coriander powder, curd, ginger & garlic paste, salt, kasoori methi, and mustard oil to the pan. Mix well to create a marinade.

Add the cauliflower florets to the marinade and let it sit for 20-25 minutes.

In another pan, heat oil and add cumin seeds and chopped onions, sautéing until the onions are brown.

Add ginger garlic paste to the onions and sauté until cooked.

Add tomato puree and cook for a few minutes before adding red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Let it cook for 3-4 minutes.

Add cashew nut paste to the gravy and let it cook on low flame.

Prepare a baking tray with oil and place the marinated cauliflower in it. Bake in the oven for 10 minutes.

After 10 minutes, remove the cauliflower, brush with butter, and return to the oven until browned.

In a separate pan, heat oil and sauté chopped onions, capsicum, and tomatoes until browned.

Add the sautéed vegetables to the gravy along with kasoori methi and fresh cream. Stir well and garnish with chopped coriander.

Serve the cauliflower tikka with the gravy, garnished with parsley, lemon, and carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens