Cauliflower Tikka Masala

1. The document provides a recipe for Cauliflower Tikka Masala with ingredients and instructions. 2. It lists ingredients for the cauliflower florets, marinade, and masala sauce including cauliflower, tomatoes, onions, spices, yogurt, cashews and cream. 3. The preparation method instructs to marinate the cauliflower florets, roast them in the oven, make a tomato puree and cashew paste, cook the masala sauce, then add the roasted cauliflower and cream to complete the dish.

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Cauliflower Tikka Masala

Uploaded by

nila

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Cauliflower Tikka Masala

Ingredients

1. Cauliflower Florets – separated from 1 big Cauliflower

2. Ripe Tomatoes (for making puree) – 3 big (Alternatively, you can use 1 cup of
Canned Tomato Puree)
3. Finely Diced Onions – 1 (Use a Food Chopper or Processor)
4. Slit Green Chillies – 2
5. Cashews (for grinding) – 1/4 cup
6. Fennel Seeds (PerumJeerakam) – 1/2 tsp
7. Cloves (Grambu) – 4
8. Cardamom (Elakka) – 3
9. Cinnamon (Patta) – 1″ long stick
10. Bay Leaves (Karuvayela) – 2
11. Ginger Garlic Paste – 1 tbsp
12. Turmeric Powder – 1/2 tsp
13. Kashmiri Chilly Powder (Piriyan Mulaku Podi) – 1 tbsp (Alter according to your
Spice Tolerance)
14. Homemade Garam Masala Powder – 1 tsp
15. Butter/Oil – 2 tbsp
16. Heavy Whipping Cream – 1/2 Cup
17. Sugar – 2 tsp
18. Salt – to taste
19. Coriander Leaves (Cilantro) – A few

Ingredients for Marinade

1. Turmeric Powder – 1/2 tsp

2. Kashmiri Chilli Powder – 2 tsp (Alter according to your Spice Tolerance)
3. Tandoori Chicken Masala Powder – 1 tbsp (I have used Sakthi Tandoori Chicken
Masala)
4. Coriander Powder – 1 tsp
5. Cumin Powder – 1/2 tsp
6. Yogurt – 1/4 cup
7. Lemon Juice – 1 tbsp
8. Salt – as required

Preparation Method

1. Make a marinade using the above ingredients. Marinate the cauliflower florets and
keep it aside for 15 minutes.
2. Soak 1/4 cup cashews in warm water.
3. 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.
4. Meanwhile make tomato puree using 3 big tomatoes. Here is the recipe for making
tomato puree.
5. 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.
6. Meanwhile grind the cashews to a nice paste.
7. 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.
8. Add the Cashew paste and home made or canned tomato puree and saute for a few
minutes.
9. Add 1/2 cup of water along with 2 tsp sugar and salt to taste. Bring the gravy to a
slow boil.
10. Add the roasted cauliflower florets and chopped cilantro to the gravy. Mix well and
simmer for 7-8 minutes on medium flame.
11. Reduce heat, add fresh whipping cream and stir for 2 minutes. Remove from stove top
and keep covered.
12. Serve with Naan, Roti, Kulcha, Paratha etc.