Cauliflower Tikka Masala (Vegan)
Cauliflower Tikka Masala is a easy flavor packed vegetarian curry which can be enjoyed with rice, naan or roti.
Servings: 3
Ingredients
Cauliflower Tikka
- 1 medium cauliflower head
- 2 tablespoons oil
- ½ teaspoon turmeric
- ½ teaspoon cumin powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder (mild)
For the Masala (gravy)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 dry red chili (optional)
- 1 large red onion, finely diced
- 1 small serrano pepper or (1-2 Indian green chili), finely diced (remove seeds to make it less spicy)
- 3 garlic cloves, mined
- 1 inch ginger, minced
- ½ teaspoon turmeric powder
- ½ teaspoon Indian red chili powder
- 1 ½ teaspoon coriander powder
- 2 teaspoons tomato paste
- 2 medium tomato, pureed
- ¾ cup water
- ¼ teaspoon sugar
- ½ teaspoon thick coconut milk
- 1 teaspoon garam masala
- 1 ½ teaspoon dry fenugreek leaves (kasoori methi)
- salt to taste
- lemon juice to taste
- handful finely chopped coriander leaves
Instructions
Cauliflower Tikka
- In a bowl add the spices and mix to combine. Cut the cauliflower into small-medium size florets and coat the cauliflower with this spice blend.
- You can roast the cauliflower either in an oven, air fryer or in a pan
- Oven - pre heat the oven to 400 F, grease the tray with oil and add the spiced cauliflower and roast for 20-25 minutes or until golden brown and cooked through.
- Air Fryer- Preheat the air fryer to 370 F for 4 minutes. To the spice blend add 1 ½ tablespoons of water and mix. Coat this mixture to the cauliflower, adding a bit of water will ensure that the cauliflower will not dry out while cooking. Place seasoned cauliflower into the air fryer basket and air fry for 15 -17 minutes, shaking the basket about two times during cooking to achieve evening browning. If the cauliflower is looking dry, drizzle some water
- Skillet – Heat 1 teaspoon of oil and add the spiced cauliflower florets and cook on medium flame tossing occasionally. Drizzle some water in between to avoid burning. Cook till it is soft and has brown bits.
Making the Masala Curry
- Heat two tablespoons of oil in a pan on medium heat. Add one teaspoon cumin seeds and one dry red chili. Toast the cumin seeds for 30 seconds and 1 large finely chopped onion, and ¼ teaspoon of salt. Saute for 6-7 minutes till onions turn slight brown.
- Add the finely chopped serrano or jalapeno pepper ( or green chili), ginger and garlic and saute for a minute.
- Add 1 ½ teaspoons coriander powder, ½ teaspoon Indian red chili powder, ½ teaspoon turmeric, 2 teaspoons tomato paste. Stir for 30 seconds.
- Add two pureed tomato and salt to taste. Cook for 6-7 minutes till tomato starts getting thick.
- Now add ¾ cup of water and ¼ teaspoon of sugar. Mix it, cover the pan and simmer for 10 minutes.
- Now add ½ cup coconut milk, 1 teaspoon garam masala and one teaspoon vegan butter. Crush 1 ½ teaspoon kasoori methi in your hands and add it to the masala. Stir till combined and cook for 1-2 minutes.
- Now add the roasted cauliflower, finely chopped coriander leaves and some lemon juice. Mix and simmer the curry for 5-7 minutes. Taste and adjust the seasoning if needed.
Notes
Kasoori methi can be found in the Indian stores. If not available you can skip it.