Tandoori Cauliflower Masala Recipe
Ingredients
For Preparing the Cauliflower:
1) 2 large heads of cauliflower
2) 1 tbsp salt
3) 1/4 tsp turmeric powder
4) Boiling hot water (enough to cover the cauliflower)
For the Tandoori Masala (Marinade):
5) 2 tbsp oil (mustard oil or refined oil)
6) 1 1/2 tsp Kashmiri red chili powder
7) 1/4 tsp turmeric powder
8) 4 tbsp thick yogurt (strained if thin)
9) 1 tbsp ginger-garlic paste
10) 1/2 tsp salt
11) 1/2 tsp garam masala powder
12) 1/2 tsp coriander powder
13) 1/2 tsp roasted cumin powder
14) 1 tsp red chili powder
15) 3/4 tsp black salt
16) 1 tsp roasted and crushed fenugreek leaves (kasuri methi)
For Cooking:
17) 3-4 tbsp oil (refined or mustard oil)
18) 1 tsp cumin seeds
19) 1/4 tsp hing (asafoetida)
20) 1 tbsp finely chopped garlic
21) 2-3 finely chopped green chilies
22) 3 medium-sized onions (finely chopped)
23) 2 large tomatoes (finely chopped)
24) 1/2 tsp salt (adjust as per taste)
For Garnish:
25) Fresh coriander leaves (for garnish)
Let’s Start Recipe
Today, we are going to make a Winter Special Tandoori Cauliflower Masala Masala that is very delicious and packed with flavors. This is a very unique recipe and the Cauliflower Masala turns out to be incredibly tasty. You can serve it with Paratha, Naan, or Roti. It’s an easy recipe that you must try! Let’s start making it.
Step 1: Prepare the Cauliflower
First, take two large cauliflower heads and cut them into medium-sized florets (not too small). Transfer the cauliflower into a bowl. I have already cleaned the cauliflower but did not wash it.
Now, add 1 tablespoon of salt and 1/4 teaspoon of turmeric powder. Pour boiling hot water over the cauliflower. By doing this, if there are any insects or chemicals sprayed on the cauliflower, they will come to the surface, and the hot water will help remove them.
Let the cauliflower sit in hot water for 4-5 minutes. After 5 minutes, drain the water and wash the cauliflower twice thoroughly. Then, place it in a strainer to remove any excess water.
Step 2: Prepare the Tandoori Masala
In a large bowl, take 2 tablespoons of oil (you can use mustard oil if preferred). Add 1 1/2 teaspoons of Kashmiri red chili powder and 1/4 teaspoon of turmeric powder. Mix these well with the oil.
Now, add 4 tablespoons of thick yogurt. If your yogurt is thin, strain it first to make it thick. Add 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of salt, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of roasted cumin powder.
Then, add 1 teaspoon of red chili powder, 3/4 teaspoon of black salt, and 1 teaspoon of roasted and crushed fenugreek leaves (kasuri methi) for extra flavor.
Mix all the ingredients well so that there are no lumps in the yogurt.
Step 3: Coat the Cauliflower
Now, add the cauliflower to the prepared marinade and coat it well with the masala. Make sure the spices coat the cauliflower thoroughly, ensuring the flavor is absorbed inside. Let the cauliflower marinate for 10 minutes.
Step 4: Cooking the Cauliflower
While the cauliflower is marinating, heat 3-4 tablespoons of oil in a pan (I’m using refined oil, but mustard oil can also be used). Once the oil is hot, add 1 teaspoon of cumin seeds. Let them crackle. Then, add 1/4 teaspoon of hing (asafoetida) for digestive benefits. After that, add 1 tablespoon of finely chopped garlic and 2-3 finely chopped green chilies. Cook these spices on low flame for 1-1.5 minutes.
Once they start changing color, add 3 finely chopped medium-sized onions. Cook the onions on medium-high flame until they turn soft and golden but not dark.
Step 5: Add Tomatoes and Salt
Now, add 2 large tomatoes, finely chopped, to the pan along with 1/2 teaspoon of salt. Keep in mind that salt was already added to the cauliflower and the black salt as well, so add salt carefully. Cook the tomatoes for 4-5 minutes until they soften and lose their raw texture.
Step 6: Add the Marinated Cauliflower
Once the tomatoes are cooked, add the marinated cauliflower into the pan. Do not stir it immediately. Cover the pan and cook on low to medium flame for 5-7 minutes. After 5-7 minutes, open the lid and stir the cauliflower gently, mixing it with the spices. Cook on medium-high flame for 1-2 minutes while stirring to allow the flavors to combine. Then, cover and cook for another 5-7 minutes until the cauliflower is fully cooked.
Step 7: Final Cooking and Garnish
The cauliflower was blanched earlier, so it doesn’t take long to cook. After 5-7 minutes, check the cauliflower. It should be cooked well but not mushy. Now, uncover the pan and cook the cauliflower on low flame for another 5-7 minutes to allow any extra water to evaporate. The cauliflower should not be overcooked as it will become mushy.
Finally, garnish with freshly chopped coriander leaves and mix well.
Step 8: Serve
Your Tandoori Cauliflower Masala is now ready! This is a very simple yet unique recipe that’s full of flavor. You can serve it hot with Paratha, Naan, or Roti. It’s very delicious and a must-try recipe for winter. If you have never made cauliflower in this way before, I’m sure you’ll love it!
Thank You…♥️