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Cauliflower Gnocchi with Creamy Tikka Masala and Mint Chutney:
Cauliflower Gnocchi with Creamy Tikka Masala and Mint Chutney:

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The ingredients needed to make Cauliflower Gnocchi with Creamy Tikka Masala and Mint Chutney::
  1. You need For the Cauliflower Gnocchi :
  2. You need 2 cups Cauliflower florets
  3. Use 2 tablespoons all-purpose flour
  4. Use As required Oil
  5. Prepare to taste Salt
  6. You need For the Creamy Tikka masala :
  7. Use 1/2 tsp cumin seeds
  8. Use 2 cardamom
  9. Get 4 cloves
  10. Get 1 cinnamon
  11. Provide 1 cup onion puree
  12. Get 2 tomatoes pureed
  13. Prepare 1 tablespoon green chillies
  14. Prepare 5 cloves garlic
  15. Provide 1 tsp ginger finely chopped
  16. Prepare 2 tablespoon Cashew paste
  17. Get 2 cups heavy or thickened cream
  18. Get 1 tablespoon milk
  19. Provide 1/4 tsp turmeric powder
  20. You need 1 tsp Red chilli powder
  21. You need 1 tsp Kitchen king masala
  22. You need 1 tsp Garam Masala powder
  23. Provide 1 tsp coriander powder
  24. Get For the mint chutney:
  25. Prepare 1/2 cup cilantro
  26. Use 1/2 cup mint leaves
  27. Prepare 1 tsp lemon juice
  28. You need 2 green chillies
  29. Take 2 cloves garlic
Steps to make Cauliflower Gnocchi with Creamy Tikka Masala and Mint Chutney::
  1. To make the Cauliflower Gnocchi: - In a blender place the cauliflower florets and blend well to form crumbs. - Now transferred this Cauliflower crumbs to a heavy bottomed pot filled with water and cook it for 10 min until the cauliflower is cooked well.
  2. Cool the mixture and transfer them to a cheesecloth or kitchen towel. Squeeze out as the extra water.(just like the process one make for paneer) and keep aside
  3. To make the Gnocchi dough : - In a bowl mix together all purpose flour with the above cauliflower mixture add some salt to taste and some oil and mix the dough well. Lightly knead the dough until it comes together and can be rolled. - Use your hands to gently knead the dough.The dough will be smooth, soft and slightly tacky to the touch. Don't overwork. And keep aside
  4. Divide the dough into 2 - And gently roll out the dough and cut into small pieces.
  5. To make the ribbed pattern: - Gently roll the gnocchi over the back of the tines of a fork.
  6. To boil the gnocchi: - Bring salted water to a boil in a medium pot. Carefully add the gnocchi’s and cook until they float to the surface, about 3 minutes. Carefully drain the gnocchi, and then keep aside.
  7. To crispy pan fry the cauliflower Gnocchi: - Add oil to non-stick pan over medium heat. Saute / fry until both sides are golden brown, 5 to 7 minutes each. Repeat until all the gnocchi are crispy.
  8. For the Creamy Tikka Masala : - In a large non-stick pan, heat oil on medium heat. Add in the cumin seeds fry. Immediately add in the finely grated ginger, minced garlic, green chillies. Add in the pureed onions. Cook for a few minutes.
  9. Once the onions are cooked add in the spices mentioned above and add in the tomato puree and cook well.
  10. Turn off the heat and cool down the mixture and transfer to a blender and make a smooth paste. - Pour the sauce back to the pan add in the Cream and Cashew paste.mix and combine well and cook on a low heat for at least 10 min.
  11. And the creamy and rich Tikka Masala is ready.
  12. To make green chutney: - Blend all the ingredients together with a little water and make a smooth paste.
  13. To Assemble / Plating : - Simply place the Tikka Sauce as base, top with the Crispy Cauliflower Gnocchi and add some Green chutney for spiciness and garnish with some mint leaves.

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