Gobi Tikka Masala by Atul Sharma

 

Cauliflower or Gobi as we call it here, is a hit with the old and the children alike. Today lets see how we can make Gobi Tikka Masala at the comfort of our home and trust it ain’t tough. It is as easy as any other dish.

Gobi Tikka Masala

For the Tikka

Cauliflower                      : Florets of 1 Medium Cauliflower

Onion                                : 1 Diced

Capsicum green              : 1 Diced

Tomato                             : 1, Flesh taken out and Diced

Carom or Ajwain           : ¼ TSP

Gram Flour                     : 2 or 3 TSP

Oil                                     : 2 Tsp

Turmeric Powder          : ½ Tsp

Kashmiri Chili Powder : 1 TBSP

Garam Masala Powder : 1 Tsp

Coriander powder       : 1 Tsp

Curd                                  : ¼ Cup

Ginger-Garlic Paste       :1 TBSP

Salt                                   : to taste

Kasuri Methi /dried

Fenugreek leaves          : ½ Tsp

Mustard Oil                    : 1 TBSP

Lemon juice                   : of half a lemon

 

Preparation

 

Tikka

1. Cut the cauliflower into florets and put in boiling water and cook for couple of minutes to get rid of the impurities and the possible insects.
2. Drain all the water from the cauliflower florets using a colander
3. Put two spoons of oil in a pan, add carom/ajwain seeds and add two spoons of gram flour and saute well and switch off the flame.
4. Transfer the mix into a large mixing bowl and add turmeric powder, chilli powder, Coriander powder, Garam masala, Kasuri methi, Curd, Ginger Garlic paste, salt, mustard oil ( this is very important as it adds a lot to the flavor ) and juice of half a lemon. Whisk all the ingredients to a fine paste.
5. Add the cauliflower florets, diced Onions, Capsicum & Tomatoes in to the marination and mix well so that all the florets and vegetables are coated with the Tikka Masala
6. Set aside for 30 minutes.
7. Preheat the oven at 200 degrees. Once preheating is done, brush a tray with some oil and put the Cauliflower, Onion, Capsicum & tomatoes marinated in the masala and grill for 30 Minutes .
8. Remove from the oven once the tikka is done and set aside

For the Sauce

Sunflower Oil           : 2 Tbsp

Cumin Seeds             : 1 Tsp

Onion                         : 2 Nos Finely Chopped

Ginger-Garlic paste : 1 Tbsp

Tomato Puree           : of 2 large tomatoes

Red Chilli Powder    : 1 Tsp

Coriander powder   : 1 Tbsp

Turmeric Powder    : ½ Tsp

Garam masala          : ½ Tsp

Salt                              : To taste

Cashew paste            : 2 Tbsp

Kasuri Methi             : ½ Tsp

Fresh Cream             : ¼ Cup

Coriander leaves     : A handful

Preparation

 

1. Put 2 Tbsp oil into a pan and add a teaspoon of cumin seeds. Saute well till a good aroma comes
2. Add 2 finely chopped Onions, saute till golden brown and add 2 Tablespoons of ginger-garlic paste.
3. Let it cook through until the raw taste of ginger and garlic goes off
4. Add the puree of 2 large tomatoes and cook well so that it gives a nice bright colour to the sauce
5. Now is the time to add chilli powder, turmeric powder, coriander powder, garam masala and salt. Stir and cook for another 3-4 minutes.
6. Follow it up with 2 tbsp of Cashew paste, so that the sauce becomes a bit rich n creamy and let it cook for few minutes.
7. Now the sauce/gravy is ready .

Assembly

• Add the tikkas which has been grilled in the oven to the gravy, add a pinch of crushed kasuri methi , add Fresh Cream and give it a slight mix and some fresh coriander leaves. Now we are good for plating.