Cauliflower Tikka Masala

🛒 Ingredients

• Cauliflower 800 g · 200 kcal
• Plain Yogurt 100 g · 60 kcal
• Ginger-Garlic Paste 20 g · 25 kcal
• Lemon Juice 15 g · 5 kcal
• Turmeric Powder 10 g · 10 kcal
• Red Chili Powder 10 g · 10 kcal
• Cumin Powder 10 g · 10 kcal
• Coriander Powder 10 g · 10 kcal
• Garam Masala 10 g · 10 kcal
• Vegetable Oil 60 g · 520 kcal
• Onion 200 g · 80 kcal
• Crushed Tomatoes 400 g · 80 kcal
• Water 200 g · 0 kcal
• Heavy Cream 100 g · 340 kcal
• Fenugreek Leaves (Kasoori Methi) 5 g · 10 kcal
• Fresh Cilantro 15 g · 5 kcal

👨‍🍳 Instructions

1. Cut cauliflower into florets, then in a large bowl, combine with yogurt, half of the ginger-garlic paste, half of the turmeric, chili, cumin, coriander, and garam masala powders. Mix well to coat the cauliflower.
2. Spread the marinated cauliflower on a baking sheet and roast in a preheated oven at 200°C (400°F) for 20-25 minutes until tender and slightly charred.
3. Meanwhile, heat vegetable oil in a large pan or pot over medium heat, then add chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add the remaining ginger-garlic paste and the remaining spice powders (turmeric, chili, cumin, coriander, garam masala) to the pan; cook for 1 minute until fragrant, stirring constantly.
5. Pour in the crushed tomatoes and water, bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and oil separates.
6. Stir in the heavy cream and crushed fenugreek leaves; continue to simmer for another 5 minutes, allowing the flavors to meld.
7. Add the roasted cauliflower to the sauce and gently stir to coat. Simmer for 2-3 minutes to heat through.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.