Tikka Cauliflower Skewers with Makhani Sauce
Introduction
Indulge in the tantalizing flavors of North Indian cuisine with these succulent tikka cauliflower skewers, paired with an irresistible makhani sauce. This vegetarian delight combines the smokiness of tikka spices with the creamy richness of makhani gravy, creating a symphony of flavors that will ignite your taste buds.
Ingredients for Tikka Cauliflower Skewers:
* 1 medium cauliflower, cut into florets
* 1 cup plain Greek yogurt
* 1 tablespoon lemon juice
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon garam masala
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder
* 1/2 teaspoon salt
* 1/4 cup vegetable oil
Ingredients for Makhani Sauce:
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 1 large tomato, chopped
* 2 cloves garlic, minced
* 1 teaspoon ginger-garlic paste
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red chili powder
* 1/2 cup cashew nuts, soaked and ground
* 1 cup heavy cream
* Salt to taste
Instructions for Tikka Cauliflower Skewers:
1. In a large bowl, combine the cauliflower florets, yogurt, lemon juice, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well to coat.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Preheat the oven to 400°F (200°C).
4. Thread the marinated cauliflower florets onto skewers.
5. Brush with vegetable oil and arrange on a baking tray.
6. Bake for 20-25 minutes, or until lightly browned and tender.
Instructions for Makhani Sauce:
1. In a large saucepan or Dutch oven, heat the butter and oil over medium heat.
2. Add the onion and cook until translucent.
3. Add the tomato, garlic, and ginger-garlic paste and cook until the tomato has softened.
4. Stir in the cumin, coriander, turmeric, and chili powder and cook for 1 minute, or until fragrant.
5. Add the ground cashew nuts and cook for 2 minutes.
6. Pour in the heavy cream and bring to a simmer.
7. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
8. Season with salt to taste.
Serving:
* Serve the tikka cauliflower skewers hot with the makhani sauce drizzled over top.
* Garnish with chopped cilantro and serve with basmati rice or naan bread.
Tips:
* For a spicier sauce, add more chili powder to taste.
* If you don't have wooden skewers, you can use metal skewers instead.
* To make the sauce ahead of time, prepare it up to 3 days in advance and store it in the refrigerator. Reheat before serving.
* This dish is perfect for a meatless meal or as a side dish to grilled meats.