Flame-Grilled Cauliflower Masala

Name: Flame-Grilled Cauliflower Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Indian
Ingredients: 1 Cauliflower Head (approx.500gm); 1 tbsp Mustard Oil; 1 tsp Kashmiri Red Chilli Powder; 0.5 tsp Turmeric; 0.25 tsp Cumin Powder; 0.5 tsp Coriander Powder; 0.5 tsp Salt; 5 tbsp Mustard Oil; 1 pinch Asafoetida; 1 tsp Cumin Seed; 1 Onion (medium-sized)(chopped); 2 Green Chilli (chopped); 0.5 tbsp Ginger Garlic Paste; 0.5 cup Tomato Puree; 1 tsp Coriander Powder; 0.5 tsp Turmeric; 0.5 tsp Salt; 0.5 tsp Dry Mango Powder (Amchur); 0.5 tsp Red Chilli Powder; 0.5 tsp Garam Masala; 1 cup Peas (frozen/fresh); Coriander Leaves (chopped)(for garnishing)

by Leena Kohli (@leenakohli)

4.7

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From 3 ratings

Prep Time

20min

Cook Time

30min

Total Time

50min

IndianLunchDinnerSideVegetarian

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.

Ingredients

3 Servings

For Marination

1
Cauliflower Head (approx.500gm)
1tbsp
Mustard Oil
1tsp
Kashmiri Red Chilli Powder
1/2tsp
Turmeric
1/4tsp
Cumin Powder
1/2tsp
Coriander Powder
1/2tsp
Salt

For Masala

5tbsp
Mustard Oil
1pinch
Asafoetida
1tsp
Cumin Seed
1
Onion (medium-sized)(chopped)
2
Green Chilli (chopped)
1/2tbsp
Ginger Garlic Paste
1/2cup
Tomato Puree
1tsp
Coriander Powder
1/2tsp
Turmeric
1/2tsp
Salt
1/2tsp
Dry Mango Powder (Amchur)
1/2tsp
Red Chilli Powder
1/2tsp
Garam Masala
1cup
Peas (frozen/fresh)
Coriander Leaves (chopped)(for garnishing)

Method

For Marination

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.

For Masala

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.