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Dhaba style Cauliflower Tikka Masala Recipe

Santosh Allada
Learn to make Dhaba style Cauliflower Tikka Masala, cauliflower florets are first marinated and sauteed in oil until they are slightly golden brown. They are then added to a thick and spicy onion-tomato-based gravy, along with a blend of various spices.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Curry, Main Course
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

For Roux

  • 2 tbsp Oil
  • 1.5 tbsp Chickpea flour besan
  • 1/2 tsp Turmeric powder
  • 1 tbsp Kashmiri red chili powder

For the Marination

  • 250 grams Cauliflower florets
  • 1/4 cup Curd fresh
  • 1/2 tbsp Ginger garlic paste
  • 1 tsp Tandoori masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp Dried fenugreek leaves kasuri methi
  • 1/2 tsp Black salt
  • 1 tsp Chat masala
  • Salt to taste

For Base gravy

  • 1/4 cup Oil
  • 1/2 tsp Cumin
  • 2 numbers Bay leaf
  • 1 large Onion finely chopped
  • 1/2 tbsp Ginger garlic paste
  • 2 large Tomatoes grind to smooth puree
  • 1/2 tbsp Red chili powder
  • 1 cup Water
  • 1 cup Milk
  • 2 tbsp Coriander leaves

Dhungar

  • 1 Cinnamon stick
  • 1 tsp Ghee

Instructions
 

Make the Cauliflower Tikkas

  • Heat oil in a tadka pan or saucepan over medium heat.
  • Once the oil is warm, add the chickpea flour to the saucepan and whisk continuously.
  • Cook the flour and oil mixture for about 2-3 minutes, or until it turns a light golden brown color.
  • Once the mixture starts to forth, turn off the heat and add turmeric powder and kashmiri red chili powder.
  • Remove the saucepan from heat and let the roux cool for a few minutes before using it.
  • In a bowl, mix together the roux, yogurt, ginger-garlic paste, tandoori masala, garam masala powder, Kashmiri red chili powder, kasuri methi, black salt, chat masala, and salt to make a marinade.
  • Add the cauliflower florets to the marinade, and mix well to coat everything evenly. Let it marinate for at least 30 minutes or up to 2-8 hours in the refrigerator.
  • Heat a pan or a griddle over medium-high heat. Cook the cauliflower tikkas for 2-3 minutes on each side, or until they are lightly golden and slightly charred around the edges.
  • Continue to cook until the cauliflower tikkas are almost cooked.

Make the Masala

  • Heat oil in a kadai over medium flame. When hot add cumin and bay leaf. Let the cumin crackle and bay leaf turn aromatic.
  • Add the chopped onions and sauté until they turn light brown color.
  • Add the ginger-garlic paste and saute for another minute or until the raw smell goes away.
  • Add the pureed tomatoes. Mix well and let it cook for 5-7 minutes or until the moisture evaporates and the sauce thickens.
  • Add the remaining marination mixture. Saute for 1-2 minutes.
  • Add the red chili powder and cook for 30 seconds or until the oil separates.
  • Add water and mix well.
  • Cover the kadai with a lid and cook the masala on low flame for 5-10 minutes.
  • Open the lid and you will see oil floating on the top.
  • Next, add the cauliflower tikkas and mix well.
  • Add milk and mix well. Taste test and add salt and spice, if needed.
  • Cover the pan and cook for 5 minutes or until the cauliflower tikkas are soft and cooked completely.
  • Open the lid and check if the tikkas are cooked completely.

Dhungar for smokey flavor

  • Place a small small bowl or katori in the kadai. Heat a piece of cinnamon stick on a gas flame or a grill until it turns red hot.
  • Place the hot cinnamon stick in the katori and pour a teaspoon of ghee or oil on the hot cinnamon stick.
  • Immediately cover the dish with a tight-fitting lid or a sheet of aluminum foil. Let the dish sit undisturbed for 5 minutes to allow the smoke to infuse.
  • Open the lid carefully. Remove the bowl with the charcoal using tongs and pour the fat (oil or ghee) in the gravy.
  • Lastly, add chopped coriander leaves and give a final mix.
  • Cauliflower Tikka Masala is ready. Serve hot or warm with your choice of flatbread or rice.

Notes

Instructions to make cauliflower tikkas in the oven: Preheat the oven to 180 degrees Celsius. Grease the baking sheet with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 –25 minutes or till they turn brown and crisp. Turn halfway through cooking time.