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Cauliflower pumpkin tikka masala by Thick and creamy without requiring coconut…

Cauliflower pumpkin tikka masala by @upbeetanisha ❤ Thick and creamy without requiring coconut milk!! Save for later!!
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Ingredients:
– 1 cup pumpkin puree 
– 1 large head cauliflower 
– 1 tbsp vegan or dairy yogurt 
– ginger garlic paste: 2 inch ginger, 7 cloves garlic 
– 1 onion 
– Whole spices: 1/2 tsp cumin seeds, 1 tsp coriander seeds, 2 tsp fenugreek leaves (kasoori methi) 
– Dry spices: 1 tsp turmeric, 1 tsp garam masala, 1 tsp chili powder 
– 1.5 cups tomato paste 
– 1/4 cup quick-soaked cashews + 1/4 cup water (optional; basically ready without it) 
– 3 cups water  

Blend onion into a paste. Alternatively, finely chop it. Marinate cauliflower with 1 tbsp yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder. Broil on high for 4-5 minutes.  
Add 1.5 tbsp neutral oil to a pan. Add cumin and coriander seeds. Fry for 1-2 min. Add onion, cook for 6-8 minutes if using onion paste or until slightly brown if using chopped onion. Add remaining ginger-garlic paste and cook until fragrant, around 4-5 min. Add tomato paste and cook until it has thickened. Add dry spices and salt. Add pumpkin puree and combine well before adding cauliflower and water. Bring to a boil, add cashew paste, and let it simmer until it’s at desired texture, around 10-15 min.
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