Vegetarian spin on classic Indian dish Butter Chicken
INGREDIENTS
2 Tbsp. fresh lemon juice
2 tsp. corn starch
½ tsp. ground cumin
1 tsp. ground turmeric, divided
3 tsp. garam masala, divided
1 ½ tsp. salt, divided
2 Tbsp. olive oil, divided
1 medium head of cauliflower, cut into florets
3 Tbsp. unsalted butter
1 yellow onion, finely chopped
3 garlic cloves, minced
2 tsp. freshly grated ginger
2 Tbsp. tomato paste
1 tsp. paprika
¼ tsp. ground cinnamon
Pinch of cayenne pepper (optional)
1 8-oz. can tomato sauce
2 cups vegetable broth
½ cup heavy cream sub full-fat canned coconut milk
Basmati rice for serving
Fresh cilantro and whole-milk Greek yogurt for garnish
INSTRUCTIONS
1. Combine lemon juice, corn starch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt in a large bowl. Set aside.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
3. Add remaining 1 tablespoon oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining ½ teaspoon turmeric, 2 ½ teaspoon garam masala, and 1 teaspoon salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.
credit: dishingouthealth.com