I love to prepare this dish because of the minimal masalas required and yet being so tasty. I can eat this without any rice or roti (Indian flatbread) just like that. This can be made dry and served as an appetizer, but I have made it curry-like for serving this as main course.
- 500 gms of cauliflower
- 2 large ripe tomatoes roughly chopped
- 1 onion roughly chopped
- 4 fat cloves of garlic peeled and cut into two
- 2 fresh red chillies roughly chopped (optional)
- 4 tbsps good quality tandoori masala powder
- 4 tbsps thick yogurt
- 2 tbsps cashew paste
- 2 tbsps oil
- Salt to taste
- Chopped coriander leaves and green chillies to garnish.
- Take 20gms of cashews and soak them in hot water for an hour. Water level should just cover the cashews. After an hour of soaking, put it in the blender to get a thick and creamy cashew paste. Keep it aside.
- Cut the cauliflower into medium size florets.
- In a bowl add yogurt, 2 tbsps of tandoori masala powder and little salt and mix well. Add the florets to the mix and let it marinate.
- Take 1 tbsp oil in a pan and when hot, add onions, garlic, tomatoes, red chillies, salt and fry till oil leaves the sides of the pan.
- Now add the remaining tandoori masala powder and fry. Take it off the gas and add 1 cup of cold water. Transfer to a blender and blend. Keep it aside.
- Now, put a pan on the fire with remaining oil and add the marinated cauliflower.
- Cover and cook on high, stirring at intervals.
- When the cauliflower is coated with the masala and yogurt, and is almost dry, add the blended gravy.
- Cover and cook till everything comes together and then, add cashew paste and cook it for 5 more minutes.
- Your tandoori cauliflower is ready.
- You can make it watery by adding more water or make it dry by adding less water than mentioned in the recipe.
- Garnish with coriander leaves and chopped green chillies.