Learn to make restaurant style Cauliflower tikka masala at home. Easy Indian Vegetarian Side made with roasted cauliflower in a creamy onion tomato gravy or sauce. Unlike the restaurant version, this recipe does not use heavy cream and is perfect for serving with Indian breads and Rice. Vegetarian, Gluten free, soy-free.
Cauliflower tikka masala or Gobi Tikka Masala is a delectable vegetarian side made with roasted Cauliflower florets cooked in a creamy onion-tomato gravy or sauce. This restaurant favorite curry can be now made easily at home with basic ingredients and step-wise recipe given below.
This sabzi or curry is for cauliflower lovers. It is big on flavors, mildly spicy and makes a perfect weeknight dinner. Can be served with naan, roti OR steamed basmati rice.
Gobi tikka masala can be batch cooked, refrigerated or frozen for meal planning. The curry or sabzi can be customized based on veggies stocked in the refrigerator. The sauce or the gravy can be made ahead in case you are prepping for a large crowd or meal planning.
This is a stove top recipe and roughly takes about 45 minutes from start to finish. Cauliflower tikka masala is vegetarian, gluten free, soy free. It contains nuts and yogurt. Check out the recipe card (notes) for substitutions.
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Ingredients
Cauliflower - Blanch the cauliflower head in hot water for 10 minutes to get rid of worms which are hidden in nooks and crannies. This process is optional but highly recommended.
I prefer blanching a whole cauliflower (minus the leaves). You may also cut and blanch the florets, if you like.
Roasting the cauliflower with spices brings out flavors. Roasting can done in an air fryer or oven.
Onion Tomato Gravy Base - I have used fresh tomatoes that are pureed in a blender. Feel free to use canned tomatoes / diced tomatoes.
Spices - I have used Tandoori Masala for roasting / air frying cauliflower. This provides additional flavor boost.
You can simply roast the cauliflower with some oil and salt as well, if you don't prefer too many spices.
For the tikka masala gravy, Spices such as Coriander, garam masala, turmeric, paprika are used.
2 ingredients that provide creaminess to the tikka masala sauce are Vegan Cashew Cream and Yogurt.
Typically restaurant style curries or tikka masala is incomplete without kasuri methi or dried fenugreek leaves. For maximum flavors, gently crush the leaves between your palms and add to the dish.
How to Make Cauliflower Tikka Masala
Once cauliflower is prepped and blanched, the recipe involves 2 steps -
Step 1 - Roasting the Cauliflower
In a bowl add the blanched cauliflower florets, tandoori masala and salt. Toss well and add 1 tablespoon oil which will help in coating the cauliflower with spices.
Pre-heat the air fryer at 200 degree Celsius for 2-3 minutes. Place the cauliflower florets in the air fryer basket and spray / brush some oil.
Air Fry at 200 Degree Celsius for 20 minutes. Open the basket once or twice in between, turn the cauliflower florets and repeat the air frying process unless the florets are golden brown. Set this aside.
Step 2 - Making the tikka masala gravy
Heat a pan or dutch oven, add oil, cumin seeds. Saute finely chopped onions until the onions appear brownish and then add ginger garlic paste.
To this add pureed tomatoes and mix well. Now add the spices - turmeric, paprika, coriander, garam masala. Cook on low heat until oil separates from the sides.
Add whisked yogurt, 1/4 cup water and mix well. Cook this for 1-2 mins. Season with salt.
Now add the cashew cream and mix. Adjust consistency of the sauce by adding water - approximately 1/2 cup to 3/4 cup. Cook until the sauce thickens. At this stage check seasoning and add extra. Add sugar and kasuri methi (gently crushed between your palms).
To the tikka masala sauce, add the air fried cauliflower and mix well. Cover and allow the gravy to coat the cauliflower. If the sauce thickens at this stage, add some water to adjust consistency. Note - When water is added, check seasoning and adjust, if required.
Switch off the heat, finish the dish with some cashew cream drizzled on top and finely chopped coriander leaves.
Variations
Cauliflower Tikka Masala with Chickpeas - Add 1 cup of cooked chickpeas together with roasted cauliflower. Added protein + filling.
Substitute Cauliflower with Broccoli. Roast broccoli (it takes less time as compared to cauliflower) and add to the gravy.
Paneer / Tofu (Vegan) - Bake paneer or tofu cubes in air fryer / oven and add to the sauce. You can also marinate them with spices as listed in the recipe card below.
Bell peppers - Bell Peppers cook quickly and can be directly added to the sauce and cooked on low heat (covered) for 2-3 minutes.
Baby Corn - can be steamed and added to the gravy / sauce
Serving Suggestion
Cauliflower tikka masala pairs well with rice and Indian breads.
Rice - Saffron Rice (recommended for dinner parties, special occasions), Jeera Rice (Cumin Rice). On weekdays it can be served with Brown Rice or Quinoa.
Indian breads like roti, naan, plain paratha can be served with the sabzi.
Leftover / Storage / Freezing
Indian curries like tikka masala taste phenomenal the next day. In fact, I would suggest making this curry a day earlier. The more the curry sits, flavors are drawn out.
The gravy stays fresh for 2-3 days in refrigerator. Can be re-heated in a microwave oven or stove-top. The curry thickens after a day or two, so adjust consistency using some hot water.
Can be frozen for over a month. Freeze small portions that can thawed overnight in the refrigerator and re-heated.
Cauliflower Recipes
Aloo Gobi (Potato Cauliflower Sabzi)
Vegetarian Curry Recipes
Aloo Matar (Potato Peas Curry)
Bhindi Masala (Okra Stir Fry)
Baingan Bharta (Mashed Eggplant)
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Cauliflower Tikka Masala Recipe
Ingredients
Roasting the Cauliflower
- 1 Cauliflower head 600 grams, blanched and cut into medium florets
- 1 ½ tablespoon Tandoori Masala
- Salt to taste
- 1 tablespoon Oil for air frying / roasting
For Tikka Masala Gravy
- 2 tablespoon Oil
- ½ teaspoon Jeera or Cumin Seeds
- 2 Onions 200 grams, finely chopped
- ½ tablespoon Ginger Garlic Paste
- 3 Tomatoes 250 grams, roughly chopped and pureed in blender
- 1 teaspoon Paprika
- ½ teaspoon Turmeric
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Ground Coriander
- ¼ cup Yogurt
- 12 Cashew raw, unsalted soaked in 1/2 cup hot water and blended into creamy consistency
- 1 teaspoon Sugar refer to notes
- ½ teaspoon Kasuri Methi
- Water refer to recipe instructions
- salt to taste
Garnish
- finely chopped coriander or cilantro for garnish
- a pinch of kasuri methi
- 1 tablespoon Cashew Cream
Instructions
Prepping the cauliflower and blanching
- Prep the cauliflower by removing or pulling the leaves off the cauliflower base. The base / Stem can be cut just enough so that it can be fully immersed into a pot for blanching. Rinse well under running tap water.
- For blanching, heat a pot with water and when it comes to a rolling boil, switch off the heat. Immerse the cauliflower head into the water. Cover and let it sit for 10 mins. Remove the cauliflower head carefully using tongs. Cool completely before cutting into thick florets.
Step 1 - Roasting the Cauliflower
- In a bowl add the blanched cauliflower florets, tandoori masala and salt. Toss well and add 1 tablespoon oil which will help in coating the cauliflower with spices.
- Pre-heat the air fryer at 200 degree Celsius for 2-3 minutes. Place the marinated cauliflower florets in the air fryer basket and spray / brush some oil.
- Air Fry at 200 Degree Celsius for 20 minutes. Open the basket once or twice in between, turn the cauliflower florets and repeat the air frying process unless the florets are golden brown. Set this aside.
Step 2 - Making the tikka masala gravy
- Heat a pan or dutch oven, add oil, cumin seeds. Then, add finely chopped onions and saute on medium heat until the onions appear brownish.
- To this add, ginger garlic paste and sauté for 2-3 seconds. Next, add pureed tomatoes and mix. Now add spices - turmeric, paprika, coriander, garam masala and mix well. Cook this on low heat until the oil separates from the sides.
- Add whisked yogurt, 1/4 cup water and mix well. Cook this for 1-2 mins. Season with salt.
- Now add the cashew cream and mix. Adjust consistency of the sauce by adding water - approximately 1/2 cup to 3/4 cup. Cook until the sauce thickens. At this stage check seasoning and add extra. Add sugar and kasuri methi (gently crushed between your palms).
- To the tikka masala sauce, add the air fried cauliflower and mix well. Cover and let the cauliflower florets mix and coat with gravy.
- Once you add roasted cauliflower the gravy will be absorbed and the sauce will thicken. At this point, adjust consistency with some hot water. Note - Whenever consistency is adjusted, check seasoning and adjust, if required.
- Switch off the heat, finish the dish with some cashew cream drizzled on top and finely chopped coriander leaves.
Notes
- For the Onion Tomato Gravy Base - I have used fresh tomatoes that are pureed in a blender. Feel free to use canned tomatoes / diced tomatoes.
- Cashew Cream can be substituted with coconut cream or heavy cream. More or less can be added based on the desired level of creaminess.
- Sugar is added to balance the acidity from tomatoes and heat from spices. It is optional but restaurant style version contains sugar. Bonus - Makes it kid-friendly.
- Kasuri Methi or dried fenugreek leaves is another ingredient that is used in restaurants. This is easily available online or in leading Indian stores. If you cannot find it, feel free to skip it.
- Indian curries always taste best the next day. The longer the curry sits, the better it tastes.
- The gravy stays fresh for 2-3 days in refrigerator. Can be re-heated in a microwave oven or stove-top. The curry thickens after a day or two, so adjust consistency using some hot water.
- Can be frozen for over a month. Freeze small portions that can thawed overnight in a refrigerator and re-heated.
- Cauliflower Tikka Masala with Chickpeas - Add 1 cup of cooked chickpeas together with roasted cauliflower.
- Substitute Cauliflower with Broccoli. Roast the broccoli (it takes less time as compared to cauliflower) and add to the gravy.
- Paneer / Tofu (Vegan)
- Bell peppers
- Baby Corn
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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