Cauliflower Tikka Masala is a luscious vegan curry featuring tender cauliflower and a medley of Indian spices. This budget-friendly comfort meal can be whipped up in just 30 minutes. Cauliflower holds a special place in my heart, evoking memories of my dad. During times when mom needed a break from cooking, my dad would gracefully step into the kitchen and craft a delightful cauliflower curry for the entire family. This dish not only satisfies the palate but also carries the warmth of family moments and the love infused into every flavorful bite.
Ingredients
To Make Masala Paste2 red bell pepper roughly chopped
2 tomatoes roughly chopped
1/3 cup cilantro chopped
1/2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
5 cloves garlic chopped
1 tbsp ginger
3 green chilies or 1 jalapeno
1 onion roughly chopped
13.5 oz coconut milk
To Parboil Cauliflower
1 medium head cauliflower
1 tsp turmeric powder
Salt
water
To prepare the Curry1/2 tbsp cooking oil
1 cup green peas
1 tbsp coriander-cumin powder
1/2 tbsp garam masala
1 tsp paprika
1 tsp turmeric powder
salt
1/2 tsp sugar
2 tbsp cilantro chopped
2 tbsp Kasuri methi
1 tbsp lemon juice optional
Method
To make Masala Paste
* Add roughly chopped red bell pepper, tomatoes, and cilantro to the blender. Blitz to make a smooth puree.
* In a pan, heat oil. Temper mustard seeds and cumin seeds.
* Once they crackle, add minced garlic, ginger paste, and green chilies. Saute for 2 minutes. Then add the chopped onions.
* Continue to saute till the onions turn translucent. Take the pan off the flame and allow it to cool.
* Transfer this onion mixture to the same blender and blend it to a puree.
* Add half the can of coconut milk while blending. Once done, keep this masala base aside for now.
To Parboil Cauliflower
* Add water in a pan, along with turmeric and salt. Once it comes to a boil, add the cauliflower florets. Let it cook for 8-10 minutes or till the cauliflower turns soft.
* Drain and keep the parboiled cauliflower florets aside for now.
To Prepare Curry
* Heat oil in the same pan, and add green peas. Cook for 2 minutes.
* Add the prepared masala base to the pan and bring it to a boil. Add water or stock to adjust the consistency. This could take 6-7 minutes.
* Then you can add the tikka masala spices like coriander-cumin powder, garam masala, paprika, turmeric powder, sugar and salt. Give it a mix so that the dry spices get mixed into the gravy. Cook for another minute.
* Lastly, add the parboiled cauliflower florets and the remaining coconut milk. Cover the pan and cook on a medium flame for 10 minutes. Once the florets are fully cooked, garnish with chopped cilantro and crushed Kasuri methi.
* Squeeze lemon juice on top if you like. This veggie cauliflower tikka masala recipe serves best with steamed rice. It also tastes good with any flatbread, bhakri, tortillas, mashed potatoes, creamed polenta, alternate grains like quinoa, or even cauliflower rice.