Cauliflower Tikka Gravy

 

Ingredients:

Cauliflower - 400 g

Onion - 2 (fine chop)

Tomato - 2 (fine chop)

Ginger garlic paste - 1 tbsp

Kashmiri Chilly powder - 1 1/2 tsp

Coriander powder - 1 1/2 tbsp

Turmeric powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1 tsp

Cashew nut paste - 10

Fresh Cream - 1/4 cup

Salt, Water, Oil - As reqd

To Marinate:

Gram flour - 2 tbsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Kashmiri Chilly powder - 2 1/4 tsp

Garam Masala - 1 tsp

Curd - 1/4 cup

Ginger garlic paste - 1/2 tbsp

Mustard oil - 1 tbsp

Lemon juice - 1/2 limes

Salt - As reqd

To Temper : 

Onion  -1 (dice)

Tomato - 1 (deseed & dice)

Kasoori Methi - 1/2 tsp

Coriander seeds - 2 tbsp (Crushed)

Method:

• In a pan add water and salt and let it boil.
• When it bubbles add in cauliflower florets.
• Cover it and set it aside for 5 mins.
• Strain and keep aside.
• Heat oil in pan and add cumin powder.
• Add in besan flour and cook in low flame.
• Cook for 2 mins and transfer to bowl.
• Add the other items under "To marinate".
• Mix well.
• Add the blanched florets and mix well.
• Set this aside for 15 mins.
• Heat oil in pan and add onion and saute in low flame.
• Once onion turns brown, add in ginger garlic paste.
• Saute for a while.
• In other pan add little oil and butter.
• Add in marinated cauliflower florets.
• Flip and cook both sides.
• Now add this to gravy.
• In other pan add in oil.
• Add in items under "to temper".
• Add this to gravy and mix well.
• Serve hot.

Note:

• You can make tikka in OTG too.
• Grease the tray and place the florets.
• Brush the florets with butter.
• Bake this in a preheated oven(OTG) at 180°C for 10 mins.