How to make Cauliflower and Paneer Tikka Masala -
Cauliflower florets cooked along with paneer in creamy tikka masala gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower small florets, Cottage cheese (paneer )
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Chole Chana Dal Corn Aubergine Bake Tender Jackfruit Curry Batata Matki Ussal
Cauliflower and Paneer Tikka Masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cauliflower and Paneer Tikka Masala Recipe
Cauliflower small florets , blanched 3/4 cup
Cottage cheese (paneer ) , cut into cubes 10-12
Oil 2 tablespoons
Ginger , minced 1 teaspoon
Garlic , minced 1 teaspoon
White onion , chopped 1 medium
Red capsicum , roasted and cut into cubes 1 medium
Tomato , roasted and cut into cubes 1 medium
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Salt to taste
Mustard seeds 1/2 teaspoon
Curry leaves a handful
Coconut milk 1/2 cup
Fresh cream 2 tablespoons
Fresh coriander sprigs for garnishing
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan, add garlic and ginger, mix and sauté till raw smells disappear.
Step 2
Add white onion, mix and sauté for 1 minute. Add red capsicum, tomato, red chilli powder, coriander powder, turmeric powder, cinnamon powder and garam masala powder, mix well and sauté for 1 minute.
Step 3
Add ½ cup water and salt, mix well and cook for 1 minute. Remove from heat and cool slightly. Transfer the mixture into a blender jar and blend to a smooth paste.
Step 4
Heat 1 tablespoon oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves mix and sauté for a few seconds.
Step 5
Add the ground paste, mix well and cook for 1 minute. Add coconut milk, mix well and cook for 1 minute.
Step 6
Add fresh cream and salt, mix well and cook till the mixture thickens.
Step 7
Add cauliflower florets and cottage cheese cubes, mix well and cook for 1-2 minute.
Step 8
Remove from heat, transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
