Ingredients
Tikka masala base
Cauliflower florets150 g
Canned chickpeas, drained100 g
Canned crushed tomatoes150 g
Coconut cream120 ml
Brown onion, diced1
Garlic, minced3 cloves
Fresh ginger, grated15 g
Tikka masala spice blend25 g
Garam masala5 g
Oil30 ml
Saltto taste
Basmati rice
Basmati rice90 g
Water180 ml
Salt1 pinch
Bay leaf1
Pappadams
Plain pappadams2
Oil for fryingas needed
Garnish
Fresh coriander leaves10 g
Sliced chilli5 g
Method
- 11. Cook basmati rice by absorption method with bay leaf and salt; fluff with a fork and keep warm.
- 22. Roast cauliflower florets at 200 °C for 15 min until lightly charred.
- 33. Sauté onion in oil over medium heat until golden, 8–10 min; add garlic, ginger and tikka masala blend; cook 2 min until fragrant.
- 44. Add crushed tomatoes and chickpeas; simmer 5 min; stir in coconut cream and roasted cauliflower; simmer 5 min; finish with garam masala; adjust seasoning.
- 55. Fry pappadams individually in hot oil for 10–15 sec per side until puffed and crisp; drain on a rack.
- 66. Mould rice in a bowl or cup; invert onto one side of a wide bowl or plate.
- 77. Ladle tikka masala alongside; garnish with fresh coriander and chilli slices; lean pappadams against the curry.
Quality Check
- Cauliflower is tender through and carries char from roasting.
- Sauce has depth — not thin or raw-smelling spice.
- Rice is fluffy and grains separate cleanly.
- Pappadams are served immediately after frying — not more than 5 min old.
Vegetarian Standards
Confirm GF option before firing if requested
No shared cooking surfaces with meat
Vegan modifications available on request
Equipment
Saucepan, sauté pan or wok, oven (200 °C), deep fryer or small pot for pappadams, rice mould or cup, ladle
Allergens & Dietary
gluten (pappadams)VGN