Most of the Indian curry recipes are rich, creamy, flavorful !! Whenever I asked someone about their favorite dish, Paneer tikka masala definately makes the list.
Cauliflower/Gobhi is also very popular vegetable in indian cuisine. Cauliflower is naturally high in fiber and B-vitamins and also provides antioxidants. The best part of this recipe is that it does not uses any Onion or Garlic, so enjoy this Oninon-Garlic less delicacy called Gobhi Tikka Masala!
Ingredients
Ingredients for Marinating:
1 medium cauliflower , washed and cut into medium-small florets
1 cup plain yogurt /curd
3/4 tsp. garam masala
1/2 tsp. Coriander Powder
1/2 tsp. Cumin powder
1/4 tsp. black pepper
chili powder , as needed for spice (optional)
Ingredients for Tikka Masala Gravy
Roasted cauliflower florets
1/2 cup of tomato sauce, or 2 medium tomatoes puree
1/4 cup heavy cream
1/2 tsp. Turmeric powder
1 or 2 Cinnamon sticks
1 bay leaf
1 tsp. Cumin seeds
3/4 tsp. Garam masala
1/2 tsp. Coriander Powder
1/2 tsp. Cumin powder
1/4 tsp. black pepper
chili powder , as needed for spice level (optional)
1/2 tsp salt add more if needed to taste
1 tbsp cooking oil
Dry methi leaves /kasuri meethi
2 cup water
Instructions
1. Mix Cauliflower florets, curd and all spices mentioned above in marinate ingredients together in a bowl.
2. All florets should be dipped properly with the curd and spices and then put it inside the refrigerator for 1 hour.
3. After 1 hour take the marinated cauliflower out from refrigerator.
4. Now we have two options, either roast these marinated florets on a pan with some oil or use oven for roasting.
5. I am using pan in this recipe, turn on heat in medium flame, add some oil add then roast marinated Gobhi in to it. Keep turning around until you get nice brown roast marks on florets.
6. Take the cauliflower out from pan.
7. One more important thing is to keep remaining marinated mixture, we will use it when preparing Tikka Masala Gravy.
Instructions for Tikka Masala Gravy:
1. Turn on the Instant Pot in sauté mode in medium heat.
2. Add oil, cumin seeds, bay leaf, cinnamon stick and Ginger paste.
3. Once the Cumin seeds start to splutter, add tomato sauce (You can made homemade puree too by using 2 medium tomatoes and add it inside the pot)
4. Stir it and add 1/8 cup of water to the puree, let it saute for 2-3 minutes . You will see oil starts to seperate from the tomatoes.
5. Add Haldi powder, black pepper , red chili powder, coriander powder, Garam masala, cumin powder with 1/8 cup of water and mix it well.
6. Now, remember that marinade curd mixture you set aside? we will mix that into the pot with some water and saute it.
7. Finally add roasted cauliflower florets in to the pot. Mix the puree and saute it for another 2 minutes, then cancel the saute mode.
8. If anything is stuck to the bottom, deglaze the pot, otherwise it will show burn sign. Press cancel and close lid with vent in sealing position.
9. Change the instant pot setting to pressure cook mode for 3 minutes in high.
10. Once the instant pot beeps, you can let pressure release or if you are in hurry release the pressure manually.
15. Add heavy cream and garnish Gobhi tikka masla with kasturi methi.
