Method

???? For Gobbi Tikka:

1. Preheat oven to 400°F (200°C).

2. Mix oil, turmeric, chili powder, garam masala, and salt in a bowl.

3. Add cauliflower florets, coating evenly.

4. Line a baking tray with parchment, spread florets evenly, and bake for 25 minutes until golden.
   
   

???? For Masala Gravy:

1. Heat 1 tbsp oil in a pan. Sauté 1 chopped onion until translucent.

2. Add ginger-garlic paste and tomatoes. Cook until mushy.

3. Season with salt, turmeric, chili powder, and garam masala. Add 2–3 tbsp water. Cover and cook for 12–15 minutes.

4. Cool, then grind to a smooth paste.

5. Heat another 1 tbsp oil in a kadai. Add bay leaf and cinnamon stick.

6. Add 1 chopped onion and sauté until translucent. Add capsicum and toss.

7. Stir in the ground masala paste. Mix well.

8. Add baked gobbi tikka and toss gently to coat.

9. Garnish with kasuri methi. Serve hot with rice or gluten-free roti.
   

Recipe Notes:

• Cut cauliflower into uniform bite-sized florets for even roasting.
• Bake at high heat for a smoky, charred flavor.
• Add a splash of coconut cream for extra richness.
• For spicier flavor, increase red chili powder or add green chilies.
• Always grind masala into a smooth paste for restaurant-style texture.