Cauliflower Tikka Masala 🎥
Ingredients needed 🧾
How to make it 🔪
More Maharashtrian recipes
Recipe 📖
We would constantly exchange food with one another. The best part of this setup was that we got to taste different cuisines without traveling anywhere! I have also learned how to make these dishes the authentic way from my neighbor. She taught me even the basic recipes like poha, chai, and sabudana khichdi. She would make this dish called Flower Batata Rassa and the taste was out of the world. A simple yet delicious curry made with cauliflower, potatoes, and tomato. I have made this Indian vegan cauliflower curry recipe many times but it still doesn’t taste like the way she makes it, even though I follow her exact recipe. For vegans and vegetarians, it’s a great vegetable to include in the diet. If you love Indian vegan cauliflower curry recipes, do try Cauliflower Tikka Masala which’s also there in my cookbook, or Aloo Gobi (which is the dry version of this recipe) and Gobi Methi. This recipe is called Cauliflower Potato and Tomato Rassa. In Marathi, rassa means juice or thin gravy. This gravy is a little bit on the spicier side and is very flavorful. This Indian vegan cauliflower curry recipe is very commonly prepared in Maharashtrian households and every home will have its own way of doing it. Herbs and spices - cilantro, Kasoori methi, cumin seeds, mustard seeds, cumin powder, coriander powder, turmeric, chilly powder, Kashmiri chilly powder, garam masala, bay leaf, cinnamon, star anise, are needed. Coconut - normally freshly grated coconut is added. But if you don’t have, you can use unsweetened desiccated or shredded coconut. Tomato ketchup, ginger, garlic, and green chilies are some other ingredients that are essential for this curry.
Grind coconut, half the onions, green chillies, ginger, and garlic to a smooth paste. You can also roast these ingredients first and then grind them for a more aromatic flavor. Make a smooth puree of tomatoes and ketchup. Keep it aside. Parboil cauliflower florets and potatoes in turmeric + salt water for 10 minutes on medium flame. Strain. Heat oil in a pan and shallow fry the cauliflower florets and potatoes till they turn golden brown. You can also deep-fry them or roast them in a grill pan or air-fryer. Transfer to a plate.
You can make this for weeknights, weekends, brunch, parties, events, festivals, and holidays. Aloo Gobi Masala is also a lunchbox recipe. Feel free to skip spices you don’t have. Adjust the level of hotness based on your tolerance. To get that authentic taste, add goda masala instead of garam masala. Remember to not overcook the cauliflower and potatoes. They need to hold the shape and have a bite. Otherwise, it will become a mushy gravy. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
