Vegetarian Tikka Masala

tikka masala

A vegetarian take on one of India's most celebrated dishes

YIELD

4 Servings

TOTAL TIME

40 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Water

680 g

680 mL / 3 cups 

Basmati rice, rinsed

400 g / 14 oz 

2 cups

Salt

5 g

1 tsp

Cauliflower, cut into florets 

900 g / 2 lb 

1 head

Salt

2 g

½ tsp

Black pepper, freshly ground 

-

¼ tsp

Garam masala

1 g

½ tsp

Cumin, ground

1 g

½ tsp

Olive oil, extra virgin

45 g

45 mL / 3 tbsp

Butter

30 g

2 tbsp

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Onion, yellow, minced

100 g

1 onion

Garlic, minced

6 g

2 cloves

Cumin, ground

4 g

2 tsp

Salt

2 g

½ tsp

Ginger, peeled, grated 

2 g

1 tsp

Cinnamon, ground 

-

¼ tsp

Turmeric, ground 

-

¼ tsp

Garam masala

1 g

½ tsp

Paprika, sweet

2 g

1 tsp

Tomato sauce

100 g / 3½ oz 

100 mL

Heavy cream

120 g

120 mL / ½ cup

Sugar, white 

8 g

2 tsp

Cilantro, chopped 

For garnish

-

Lemon, wedges

For garnish

4 wedges

METHOD

  1. In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 20 minutes. 
  3. Remove from heat and let steam, covered, for 10 minutes. 
  4. Preheat oven to 230°C / 450°F and line a baking sheet with parchment paper. 
  5. In a large bowl, combine cauliflower, salt, black pepper, garam masala, cumin and olive oil.  
  6. Pour seasoned cauliflower onto  prepared baking sheet and roast until cauliflower is golden, about 10 to 12 minutes. 
  7. Transfer cauliflower to a cooling rack until ready to use.
  8. In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until translucent, stirring, about 1 minute. Add garlic and cook until fragrant, about another minute. 
  9. Add cumin, salt, ginger, cinnamon, turmeric, garam masala and paprika and cook 1 minute, stirring often.
  10. Add tomato sauce and reduce heat to low. Cook until sauce thickens, about 5 to 7 minutes. 
  11. Add cream and sugar and bring sauce to a boil. Reduce heat to low and cook until sauce has slightly thickened, about 8 to 10 minutes. 
  12.  Add roasted cauliflower to sauce and mix well. 
  13. Using a fork, fluff the rice. Divide rice evenly among 4 bowls and top with tikka masala. Garnish with cilantro and serve with lemon wedges.

NOTES

  • Alternatively, you can garnish with parsley and yogurt
  • Naan bread makes a nice addition and can be found at most grocery stores