Cauliflower Tikka Masala
This is comfort in a bowl, creamy, aromatic and deliciouskas
Servings: 4
Ingredients
Cauliflower
- 500 gram cauliflower cut into florets
- 2 tbsp olive oil
- 1 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- salt
Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 2 small bay leaf
- 1 large onion finely chopped
- 1 tsp ginger/garlic paste
- 1/4 cup cashew nuts
- 2 tsp kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground fennel
- 1 tsp garam masala
- 1 cup tomato puree/passata
- 1/2 cup water
- 3/4 cup fresh cream
- 2&1/2 tsp sugar
- salt
- pepper
Instructions
- Preheat the oven to 180 degrees Celsius. Cut the cauliflower into florets. Marinate the cauliflower with the chilli powder, garam masala, turmeric and salt. Drizzle with the oil and pop in the oven for 30 minutes
- Heat 2 tablespoon oil in a large pan. Add bay leaf, cashews and onion and saute until onion is golden brown. Add ginger/garlic paste and cook for a minute
- Add the chilli powder, paprika, fennel, cumin, coriander, turmeric and paprika. Cook the spices for 2 minutes. Add a few drops of water if required, to prevent burning
- Add the passata and half a cup of water. Cover and simmer for 15 minutes. Remove bay leaf and blend into a smooth paste and return back to the stovetop. Add the sugar, cream and season with salt and pepper.
- Add the cauliflower and simmer for 5 minutes. Add the tablespoon of butter and garam masala and garnish with coriander
Notes
- You can leave out the cashew nuts if you prefer
- This curry is a little spicy so reduce the chilli powder if you prefer less spicy
- The dish can be turned into a vegan dish, add coconut milk instead of the cream and you can omit the butter. However, you may have to cook the sauce a little longerÂ