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Cauliflower Tikka Masala

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Ingredients

1  Cauliflower, washed and cut into medium-small florets
1 Onion, diced
6 Cloves garlic, minced
1/2 inch  Ginger, outer skin removed, finely grated
1/2  Green chilli, diced
1/2 tsp  Mustard seeds
1 Tsp  Cooking oil
Freshly chopped coriander for garnish
2 Tsp Ground cashew nuts
Sauce
3  Medium vine-ripe tomatoes, halved
1  Red capsicum, sliced
Handful fresh coriander 
3/4 cup Coconut milk
Spices
3/4 tsp  Garam masala
1/2 tsp  Ground corriander
1/4 tsp  Ground turmeric
1/2 tsp  Ground cinnamon
1/2 tsp  Salt 
Pinch chili powder

Cauliflower Tikka Masala

  • Medium

Ingredients

  • Sauce

  • Spices

Directions

Steps

1
Done

In a large non-stick pan, heat some oil on medium heat, Add in the mustard seeds and allow them to fry for 30 seconds. You should start to see them sizzle and start popping. Immediately add in the finely grated ginger, minced garlic, chilli, and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent.

2
Done

While the mixture is cooking, add all the Sauce ingredients into a blender. Once the onions start to become translucent, turn off the heat, and add all the contents of the pan into the blender containing the Sauce ingredients.

3
Done

Blend on high until completely pureed into a smooth sauce.
Pour the sauce back into the pan, add all the Spices and mix to combine.

4
Done

Heat the sauce to a simmer and cook uncovered for 10-15 minutes on medium-low heat.

Add all the cauliflower florets into the sauce, toss, and cook, covered, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape.

5
Done

Remove the cover and cook again on medium heat, stirring occasionally, for up to about 10-15 minutes.

Add the ground cashew nut and finish with coriander, serve with rice.

The Cafe

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Homemade Korean Ground Beef
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Homemade Korean Ground Beef
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Creamy Prawn & Chorizo Pasta