Gobi Tikka Masala | Grilled Cauliflower in Spicy Gravy
Gobi Tikka Masala is a vegetarian curry where grilled cauliflower is again cooked in a rich tikka style masala making it ideal to be served at parties.
Servings 5
Ingredients
- 500 grams cauliflower
- 1 large onion finely chopped
- 1 large ripe tomato finely chopped
- 1 medium size green capsicum cut into small cubes
- 1 medium size red bell pepper cut into cubes
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 2 tbsp tomato puree optional
- ½ cup whisked yogurt + 1 tbsp for marinade.
- 2 tbsp dry kasoori methi dried fenugreek leaves
- 2 tbsp tikka masala powder divided
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp garam masala powder
- 1 green chili chopped
- ½ cup fresh cream optional
- 10 mint leaves chopped
- ¾ tsp salt
- ¼ cup chopped coriander leaves.
- 1 tbsp vinegar for washing cauliflower
- 5 tbsp of cooking oil.
Whole spices
- 3 cloves
- 3 cardamom
- 1 small piece of cinnamon
- 1 tsp whole cumin
Instructions
- Cut the cauliflower into small bite size pieces. Put the cauliflower pieces in a bowl of hot boiling water, also add 1 tbsp of vinegar to it. Let it stand for few minutes and then throw away the water. Rinse the vegetable in cold water.
- Preheat the oven to 250 degrees C. Marinate the cauliflower pieces in 1 tbsp yogurt and 1 tbsp of tikka masala powder for 15 minutes. Spread the marinated pieces on a baking tray and drizzle some cooking oil over it.
- Grill for about 20 minutes or until the cauliflower has turned crispy and golden. Remove from oven and set aside.
- Heat 4 tbsp of cooking oil in a saucepan, and add all the whole spices. Also add 1 tbsp of coriander powder and 1 tsp of garam masala powder and fry for few seconds.
- Add 1 tbsp grated garlic and 1 tbsp grated ginger and fry for half a minute.
- Then add 1 chopped onion and saute until soft and light golden. To that add 1 chopped tomato, few mint leaves and a green chili.
- Fry for a minute till everything is soft and well combined.
- Now add 2 tbsp or little less of tomato puree (this is added to give nice color and texture to the gravy).
- Add remaining spices like 1 tbsp red chili powder, 1 tbsp tikka masala powder, 2 tbsp of kasoori methi and 1/2 cup whisked yogurt. (Salt will be added later)
- Stir well and let the gravy cook well on low heat with the lid on for at least 10 minutes.
- Now add the 1/2 cup fresh cream and stir well. Also add the chopped bell peppers green and red. Place the lid and cook for 1 minute. Do not over cook the bell peppers, let them be raw and crunchy.
- Add the grilled cauliflower pieces to the gravy and cook for another 2 to 3 minutes. Taste and add salt only if needed.
- Garnish with chopped coriander leaves and serve hot as a side dish or with roti or naan.