Flame-Grilled Cauliflower Masalaby Leena Kohli (@leenakohli)
Get ready to be transported to the streets of India with this spicy and flavorful Flame-Grilled Cauliflower Masala. With every bite, you'll taste the combination of charred cauliflower, juicy vegetables, and aromatic spices that truly delight this dish.
- 1Cauliflower Head (approx.500gm)
- 1tbspMustard Oil
- 1tspKashmiri Red Chilli Powder
- 1/4tspCumin Powder
- 1/2tspCoriander Powder
- 5tbspMustard Oil
- 1tspCumin Seed
- 1Onion (medium-sized)(chopped)
- 2Green Chilli (chopped)
- 1/2tbspGinger Garlic Paste
- 1/2cupTomato Puree
- 1tspCoriander Powder
- 1/2tspDry Mango Powder (Amchur)
- 1/2tspRed Chilli Powder
- 1/2tspGaram Masala
- 1cupPeas (frozen/fresh)
- Coriander Leaves (chopped)(for garnishing)
Rinse and dry the head of the cauliflower.
In a mixing bowl, combine mustard oil, kashmiri red chilli powder, turmeric, cumin powder, coriander powder, and salt to make the marinade.
Coat the cauliflower evenly with the marinade and set aside for 15 minutes.
Preheat a grill stand on low to medium heat. Place the marinated cauliflower on the grill for 3-4 minutes. Turn the cauliflower with a tong and grill until golden brown and charred on all sides. Keep occasionally turning to prevent burning.
Remove from heat and let it cool before cutting into florets.
Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.
Reheat the oil over medium to high heat and add asafetida and cumin seeds.
Add chopped onion and green chillies, stir and cook for 3-4 minutes.
Stir in the ginger garlic paste and cook until slightly golden, about 2-3 minutes, and the oil starts to ooze out.
Add tomato puree, coriander powder, turmeric, salt, dry mango powder (amchur), and red chilli powder, mix and cook for a few seconds.
Add peas, stir and cook for another 2-3 minutes.
Add the cauliflower florets, sprinkle water and gently mix.
Reduce the heat to low, cover the pan, and let the vegetables simmer for 7-8 minutes or until fully cooked.
Adjust seasoning to taste. Add garam masala and chopped coriander.
Turn off the heat, and let it rest for a few minutes.
Serve hot with roti or paratha.
Tips & Tricks
To make this recipe vegan, you could substitute mustard oil with olive or coconut oil.
Make sure to pat the cauliflower dry before marinating. It helps the spices stick better.
You can marinate ingredients to personalise the flavour to your taste.
Keep a close eye on the cauliflower while grilling to avoid burning.
Use fewer chillies or milder chilli powder to reduce the dish's spiciness.
You can add vegetables like carrots, potatoes etc., to the masala for added texture and flavour.
The number of servings will depend on the quantity of the dish served.
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