|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 9g||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gobhi Chana Tikka Masala is a lovely vegetarian alternative to a non-vegetarian Indian favorite. You can make it with many different vegetables but this combination of chickpeas and cauliflower tastes really good! The tikka sauce is easy to cook beforehand and freeze. Just don't add the cream until you are ready to heat and eat. Simply thaw, heat through, add chickpeas and cauliflower and cream and stir. Serve on a bed of plain, boiled Basmati rice or with hot Naan!
- 1 medium-sized cauliflower cut into medium florets
- 1 tbsp salt
- 1 can of Kabuli chana/ chickpeas
- For the Gravy:
- 3 tbsps vegetable oil (or canola or sunflower oil)
- 2 medium-sized onions (chopped fine)
- 6 cloves garlic (chopped fine)
- 5 pods green cardamom
- 6 medium-sized fresh tomatoes (chopped fine)
- 2 tbsps garam masala powder
- 2 tsp soft brown sugar
- 1 cup thickened or double cream
- 3 tbsps almonds (blanched and ground to a paste)
- Dash salt (or to taste)
- 1/4 cup fresh coriander leaves (chopped, for garnish)
After washing thoroughly, put the cauliflower into a large, deep bowl and cover with warm water. Add the salt and mix well. Allow the florets to soak for 15 minutes then drain the water and keep florets aside.
Open the can of chickpeas into a sieve and wash under running water until the water runs clear. Keep aside.
To make the Tikka gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the finely chopped onions. Sauté until the onions are soft and translucent.
Now add the pods of green cardamom (split them slightly first) and the garlic. Fry for 2 to 3 minutes.
Add the garam masala powder, brown sugar, chopped tomatoes, ground almonds and stir to mix all together well. Sauté until the tomatoes are soft and thick paste forms. When the masala paste is truly done, the oil will begin to separate from it and form a sheen on top of the masala.
Now add the chickpeas and stir to mix well. Cook for 10 minutes.
Now add the cauliflower florets and stir gently to avoid breaking them. Cook for 2 to 3 minutes as you want to keep them crunchy.
Next, add the cream and mix well. Turn off the heat.
To get a genuine smokey restaurant taste in your homemade Cauliflower and Chickpea Tikka Masala.
- Make a small bowl out of aluminum foil and place on top of the cooked Cauliflower and Chickpea Tikka Masala when it is cooked.
- While you are cooking the curry, burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the dish.
- Allow standing for 5 minutes. Uncover, remove coal and foil 'bowl,' garnish the Cauliflower and Chickpea Tikka Masala and serve.
You can also grill the cauliflower before adding to the curry! To do this:
- Follow the initial steps of washing and soaking in salted water (as above).
- Then drain thoroughly, pat dry and season with freshly ground red chili flakes.
- Grill in the oven for 10-12 minutes, frequently turning with a pair of tongs. Remove and keep ready to add to the curry at the right stage.