Gobi Tikka Masala or Cauliflower Tikka Masala is a delicious and flavorful Indian Vegetarian Recipe. Grilled Cauliflower is tossed in a creamy sauce along with some crunchy veggies and served hot. This is best served with Roti or Paratha. This is one of the best Indian dinner recipes which is perfect for people who are looking for vegetarian dinner or lunch recipes.
Hello everyone! Today I have got you all one of my favorite and loved Gobi recipes. I love Cauliflower recipes and as the Winter season is approaching, its the right time to think about some delicious variations to the same old Gobi recipes.
I mean I love the traditional Aloo Gobi Matar, but there are days when you feel like having something different and delicious. This Gobi Tikka Masala is the perfect recipe for those days. If you are bored of making Paneer or the same old Aloo Gobhi Matar, then give your tastebuds a twist of taste with this delicious Gobi Tikka Masala.
Let's talk about the Taste
This Gobi Tikka Masala tastes totally different. Its something so unique. The Gobi pieces are charred and have a smokey taste to them. Also, the Ajwain and Kasuri Methi do the magic of making it delicious.
The gravy in itself is totally worth it. The crunchy veggies add to the bite of the Gobi, making it the perfect balance between smooth and crunchy. The gravy is not too spicy and not too sweet. Its got just the right balance of the two.
Making the Gobi Tikka Masala
Making the Gobi Tikka Masala involes 3 basic steps and these are so easy.
The first step is to grill the Gobi.
So first you, blanch the Gobi by boiling it in hot water. Cool it down and then use it further.
For the Marinade, toast Besan along with ajwain and spices in a pan and then use it. Making the Marinade with toasted besan and spices improves the flavor of this recipe ten folds. Also, Add some Curd and water to make the marinade and coat the Gobi evenly in it. Pop it in the oven an grill for 20 minutes.
If you do not have a Microwave oven, then use a Grill Pan or a regular Frying Pan. A grill pan would be perfect because you get those gorgeous charred marks in it. However, if you have a Frying Pan, just add some oil and shallow fry these Gobi pieces until they get charred from both sides.
The Second Step is making gravy. For the Gravy, fry the Jeera along with chopped Onions in a Pan. Add some Ginger-Garlic Paste and saute.
Add the spices - Haldi, Lal Mirch, and Dhaniya Powder and saute.
Add the Tomato Puree and sautee
Add some water and cook until combined. Cook over a low flame until it begins to boil.
The Third Step - To fry the veggies, heat some oil in another Pan. Add diced Tomatoes, Capsicum, and Onions. They should be big dices. Shallow fry them over high heat. Add some salt and stir fry. Add this over the simmering gravy. Also, add the Grilled Gobi. Mix everything well.
Add some Fresh Cream on top. Also, add some ground Cinnamon and grated Nutmeg. Garnish with chopped coriander leaves and lemon juice. Serve hot!
This Gobi Tikka Masala Tastes especially good with Roti or Parathas. You can also serve this with fried rice.
Other Gobi Recipes
Crispy Gobi Manchurian with Gravy
So, this was all about this Gobi Tikka Masala Recipe. I hope you liked this recipe. If you happen to make this recipe, then please tag us with #twinskirasoi on Instagram. Also, find a moment to comment below and rate this recipe.
Gobi Tikka Masala Recipe | गोभी टिक्का मसाला की रेसिपी
Equipment
- oven
- Frying Pan
Ingredients
Gobi Marinade
- 500 gm Gobhi or Cauliflower cut into florets
- 1 Tbsp Refined Oil
- 1 Tbsp Ajwain
- 1 Tsp Haldi Powder
- 1 Tsp Lal Mirch Powder
- 2 Tbsp Besan
- 1 Tsp Salt
- 1 Tsp Kasuri Methi crushed
- 2 Tbsp Thick Curd
- ¼ cup Water
Gravy
- 1 Tbsp Refined Oil
- 1 Tsp Jeera
- 2 medium sized Onions chopped
- 2 Tbsp Ginger Garlic Paste
- 1 Tsp Haldi Powder
- 1 Tbsp Red Chili Powder
- 1 Tbsp Dhaniya Powder
- 2 medium sized Tomatoes Pureed
- 1 Tsp Salt adjust as per taste
Veggies
- 1 Tsp Refined Oil
- 1 medium sized Capsicum cut into dices
- 1 medium sized Tomato cut into dices
- 1 medium sized Onion cut into dices
- 1 Tsp Salt
Garnish
- ½ cup Fresh Cream
- 1 Tbsp Dalchini Powder
- 1 Tsp Jaiphal Powder
- ½ cup Chopped Coriander leaves
- ½ Tbsp Lime juice
Instructions
- Cut the cauliflower into small florets and boil them for 5 minutes. Strain the water and cool them down to room temperature.
- In a pan, heat some oil. Add Ajwain or Carom seeds to it. Also, add Haldi powder (Turmeric), Lal Mirch Powder (Red Chili Powder), Besan (Gram Flour) and some Salt to it. Add some Ginger Garlic Paste and saute it until the Besan gets well toasted.Take this all up in a bowl. Add some water, Curd and Kasuri Methi. Mix everything well to make a batter and throw in the Cauliflower in it. Mix it well. Place this in a greased baking tray. Brush the Cauliflower with Oil and put it in the oven for 20 minutes in the Grill Mode. (After 10 minutes, stir and place in the oven again)
- For the gravy, heat some oil in a Pan. Add some Jeera or Cumin seeds. Add the chopped Onions and ginger garlic paste. Once it gets cooked, add some Haldi or Turmeric, Lal Mirch or Red Chili Powder, and some Dhaniya or Coriander Powder. Mix everything well and cook the spices until the raw smell goes away.Add tomato puree and some water. Add some salt and cook it until the Tomatoes mix well.
- In another pan, heat some more refined oil. Add some diced Capsicum, diced Tomatoes, and diced Onions to the hot oil. Stir fry it with some salt for just 2-3 minutes over high heat. Once it's partially cooked, take it off the flame and pour over the simmering gravy.
- In the simmering gravy, also add the grilled Gobhi. Mix everything well. Add some water to mix in the gravy. Add some fresh cream and mix well.Add some ground cinnamon or Dalchini Powder and some grated Nutmeg or Jaiphal. Mix well.
- Garnish with some chopped Coriander Leaves and Squeeze half a lime juice over it. Serve hot with Roti or Paratha.
Video
Notes
- If you do not have a Microwave oven, you can use a grill Pan or just a Frying Pan and heat some oil in it. Put the flame on high and fry the gobhi until they get charred from both sides.