Cauliflower Tikka Masala

Ingredients

1. Cauliflower Florets – separated from 1 big Cauliflower

2. Ripe Tomatoes (for making puree) – 3 big (Alternatively, you can use 1 cup of
Canned Tomato Puree)
3. Finely Diced Onions – 1 (Use a Food Chopper or Processor)
4. Slit Green Chillies – 2
5. Cashews (for grinding) – 1/4 cup
6. Fennel Seeds (PerumJeerakam) – 1/2 tsp
7. Cloves (Grambu) – 4
8. Cardamom (Elakka) – 3
9. Cinnamon (Patta) – 1″ long stick
10. Bay Leaves (Karuvayela) – 2
11. Ginger Garlic Paste – 1 tbsp
12. Turmeric Powder – 1/2 tsp
13. Kashmiri Chilly Powder (Piriyan Mulaku Podi) – 1 tbsp (Alter according to your
Spice Tolerance)
14. Homemade Garam Masala Powder – 1 tsp
15. Butter/Oil – 2 tbsp
16. Heavy Whipping Cream – 1/2 Cup
17. Sugar – 2 tsp
18. Salt – to taste
19. Coriander Leaves (Cilantro) – A few

Ingredients for Marinade

1. Turmeric Powder – 1/2 tsp

2. Kashmiri Chilli Powder – 2 tsp (Alter according to your Spice Tolerance)
3. Tandoori Chicken Masala Powder – 1 tbsp (I have used Sakthi Tandoori Chicken
Masala)
4. Coriander Powder – 1 tsp
5. Cumin Powder – 1/2 tsp
6. Yogurt – 1/4 cup
7. Lemon Juice – 1 tbsp
8. Salt – as required

Preparation Method

1. Make a marinade using the above ingredients. Marinate the cauliflower florets and
keep it aside for 15 minutes.
2. Soak 1/4 cup cashews in warm water.
3. Preheat the oven to 400 degree F. Line a baking dish with Aluminum Foil and arrange
the florets. Drizzle a few drops of oil and roast the cauliflower florets for 20-25
minutes turning once in between. Alternatively, you can roast the florets on a non
stick skillet with little oil until lightly browned.
4. Meanwhile make tomato puree using 3 big tomatoes. Here is the recipe for making
tomato puree.
5. Melt 2 tbsp butter in a big pan or kadai. Splutter fennel seeds. Saute cinnamon,
cardamom, cloves and Bay Leaves for 2 minutes. Saute onions and green chillies till
the onions begin to brown.
6. Meanwhile grind the cashews to a nice paste.
7. Reduce heat and add 1/2 tsp turmeric powder, 1 tbsp kashmiri chilly powder, 1 tbsp
ginger garlic paste, 1 tsp garam masala powder and saute for a minute.
8. Add the Cashew paste and home made or canned tomato puree and saute for a few
minutes.
9. Add 1/2 cup of water along with 2 tsp sugar and salt to taste. Bring the gravy to a
slow boil.
10. Add the roasted cauliflower florets and chopped cilantro to the gravy. Mix well and
simmer for 7-8 minutes on medium flame.
11. Reduce heat, add fresh whipping cream and stir for 2 minutes. Remove from stove top
and keep covered.
12. Serve with Naan, Roti, Kulcha, Paratha etc.