Tikka Masala with Cauliflower and Peas

Serves 4

  • 2 tablespoons vegetable oil
  • ½ head cauliflower, cut into 1-inch florets (about 4 cups)
  • ½ cup frozen peas
  • 1 container Maya Kaimal Tikka Masala (for club size use about 2 cups)
  • ¼ cup cilantro leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cauliflower and brown lightly on all sides, about 8 minutes.
  • Add the Tikka sauce and partially cover. Simmer for 10 minutes over low heat until cauliflower is cooked through. If sauce becomes too thick, add water to thin.
  • Stir in peas and cook for another minute or two.
  • Garnish with cilantro if you like. Serve with rice or flatbread.

 

 

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