Cauliflower tikka masala

• Servings: 4
• Preparation time: 15 minutes.
• Marinating time:30 minutes.
• Grilling time: 10 minutes.
• Frying time: 12 minutes.
• Cooking time: 13 minutes.
• Total time: 50 minutes.

A popular north Indian comfort food goes well with Steamed Rice /Chapati; cauliflower is low in fat, carbohydrates and high in fiber. It is good source of vitamin ‘k’, it is good source of vitamin ‘B’ which is known for brain development.

Ingredients:

• Cauliflower: 500 gm
• Capsicum: 1 no.
• Yogurt/curd: 50 gm
• Onion: 2 no (Medium)
• Tomato: 2 no (Medium)
• Green chilli: 3-4 no.
• Ginger paste: 2 teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Salt: 1 teaspoon
• Garam masala powder: half teaspoon
• Cumin seed: 1 teaspoon
• Milk: half cup (100 ml)
•  Oil: 4 tablespoon
• Butter: 20 gm
• Clove: 2-3 no.
• Green cardamom: 1 no.
• Bay leaf: 1 no
• Cinnamon: 2” stick

Preparation:

1. Chop onion roughly, grind into smooth paste. Keep aside.
2. Chop tomato, grind into smooth paste. Keep aside.
3. Cut Cauliflower into 2”pieces.
4. Chop capsicum into big pieces (2”pieces).
5. Chop one onion into 4 pieces and separate all the layers. Keep aside.
6. Slit green chilli longitudinally, discard the seeds. Keep aside.
7. Take a mixing bowl, put curd, 1 teaspoon of ginger paste; half teaspoon turmeric powder, half teaspoon of chili powder,1 teaspoon of corn flour/Besan and salt. Mix them well. (Leave it for minimum 30 minutes. You can leave it for longer period too but then keep it in refrigerator).

Method:

1. Cook Cauliflower into the barbecue/grill or shallow fry with less oil; cauliflower tikka is ready. Keep aside
2. Making Tikka masala:
3. Heat oil in a fry pan; when smoke starts coming, put green cardamom, cinnamon, cumin seed, and bay leaf; sputter for few seconds, add 1 teaspoon ginger paste, stir  fry for few seconds, and add onion paste.
4.  Continue to fry on low flame about 6- 8 minutes till dark golden brown colour appears; add tomato paste, fry until liquid dried up.
5. Add chilli powder, coriander powder, turmeric powder. Fry for few seconds; add 20 gm of butter and half cup of milk slowly. Boil the gravy.
6. Add green chilli, cook for a minute; add onion (layer separated), capsicum and Cauliflower tikka, lower the flame for 5-8 minutes.
7. Add Garam masala powder.
8. Serve with Lachcha paratha, Dost Paratha, or rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Cauliflower tikka masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.