Cauliflower Tikka Masala by @samsweetandspicetreats

1h15
Medium

4 servings

🥦

600 g

Cauliflower

🍚

2 tbsp

Vegetable Oil (for Roasting)

🥦

2 tsp

Garam Masala (for Roasted Cauliflower)

🥦

0.5 tsp

Chili Powder (for Roasted Cauliflower)

🥦

2 tsp

Ground Coriander (for Roasted Cauliflower)

🥦

0.5 tsp

Turmeric (for Roasted Cauliflower)

🥦

2 tsp

Salt (for Roasted Cauliflower)

🧅

150 g

Onion

🫚

15 ml

Ginger Garlic Paste

🍛

2 tsp

Garam Masala (for Curry)

🌶️

10 ml

Paprika

🍛

2 tsp

Ground Coriander (for Curry)

🌰

5 ml

Ground Cumin

🍛

1 tsp

Turmeric (for Curry)

🍛

Chili Powder (for Curry)

🌿

2.5 ml

Ground Cardamom

🍅

400 g

Crushed Tomatoes

🍅

30 ml

Tomato Paste

🥛

240 ml

Heavy Cream

🧈

28 g

Butter

🍬

6 g

Sugar

🫗

30 ml

Oil (for Frying Onions)

🧂

Salt And Pepper

Preparation Steps

  1. Step 1/18

    Preheat the oven to 200°C / 390°F.

  2. Step 2/18

    Cut 1 small head of cauliflower into bite-sized florets.

    cauliflower
    🔪knife
    🪵cutting board

  3. Step 3/18

    Place the cauliflower florets in a large roasting tray and drizzle with 2 tbsp vegetable oil.

    cauliflower
    vegetable oil
    🍱large roasting tray
    🥄measuring spoons

  4. Step 4/18

    Season the cauliflower with 2 tsp garam masala, 1/2 tsp chili powder, 2 tsp ground coriander, 1/2 tsp ground turmeric, and 2 tsp salt.

    garam masala
    chili powder
    ground coriander
    ground turmeric
    salt
    🍱large roasting tray
    🥄measuring spoons

  5. Step 5/18

    Toss the cauliflower until evenly coated and spread it into a single layer.

    cauliflower
    🍱large roasting tray

  6. Step 6/18

    Roast the cauliflower for 30 min until golden brown and tender with crisp edges.

    cauliflower
    🍱large roasting tray

  7. Step 7/18

    Finely chop 1 onion while the cauliflower roasts.

    onion
    🔪knife
    🪵cutting board

  8. Step 8/18

    Heat the remaining vegetable oil in a large saucepan over medium heat and fry the chopped onion until translucent.

    vegetable oil
    onion
    🍲large saucepan
    🥄wooden spoon

  9. Step 9/18

    Add 1 tbsp ginger garlic paste and fry for 30 seconds, stirring continuously.

    ginger garlic paste
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/18

    Add 2 tsp garam masala, 2 tsp paprika, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp chili powder, and 1/2 tsp ground cardamom.

    garam masala
    paprika
    ground coriander
    ground cumin
    ground turmeric
    chili powder
    ground cardamom
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/18

    Fry the spices for 1 min, stirring, until fragrant.

    🍲large saucepan
    🥄wooden spoon

  12. Step 12/18

    Stir in 2 tbsp tomato paste and the 400 g can of crushed tomatoes.

    tomato paste
    crushed tomatoes
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons
    🥫can opener

  13. Step 13/18

    Simmer the tomato masala for 5 min, stirring occasionally.

    🍲large saucepan
    🥄wooden spoon

  14. Step 14/18

    Add 1 cup heavy cream and 1 to 2 tsp sugar, then stir until smooth.

    heavy cream
    sugar
    🍲large saucepan
    🥄wooden spoon
    🥛measuring cup
    🥄measuring spoons

  15. Step 15/18

    Simmer the sauce for 10 min over low heat until creamy and slightly thickened.

    🍲large saucepan
    🥄wooden spoon

  16. Step 16/18

    Add the roasted cauliflower and 2 tbsp butter to the masala sauce.

    cauliflower
    butter
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/18

    Simmer for 5 min, stirring gently to coat the cauliflower in the sauce.

    cauliflower
    🍲large saucepan
    🥄wooden spoon

  18. Step 18/18

    Season with black pepper and additional salt to taste, then serve hot with steamed rice if desired.

    black pepper
    salt
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Spices and Herbs, Canned Goods, Dairy, Sweeteners

Ingredients

Cauliflower, Vegetable oil (for roasting), Garam masala (for roasted cauliflower), Chili powder (for roasted cauliflower), Ground coriander (for roasted cauliflower), Turmeric (for roasted cauliflower), Salt (for roasted cauliflower), Onion, Ginger garlic paste, Garam masala (for curry), Paprika, Ground coriander (for curry), Ground cumin, Turmeric (for curry), Chili powder (for curry), Ground cardamom, Crushed tomatoes, Tomato paste, Heavy cream, Butter, Sugar, Oil (for frying onions), Salt and pepper

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

385 kcal

Macro nutrients

Protein: 7.5g, Carbohydrates: 28g, Fat: 28g, Fiber: 7g, Sugars: 14g, Saturated Fat: 15g

Nutritional Information

Minerals

Calcium: 126mg, Iron: 3.1mg, Potassium: 875mg, Sodium: 1450mg

Vitamins

Vitamin C: 82mg, Vitamin A: 145µg, Vitamin K: 29µg, Folate: 101µg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

knife, cutting board, large roasting tray, large saucepan, wooden spoon, measuring spoons, measuring cup, can opener

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Dinner, Weeknight meal, Winter meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Crisp, Tender, Creamy, Thick, Saucy

Flavors

Savory, Spiced, Mildly spicy, Tangy, Creamy, Aromatic, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat gently and stir well because the cream sauce may separate)