chaat masala

This recipe for a single portion of cauliflower chaat comes from the chef Anita Lo. It gets its flavor from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. The recipe doubles easily, but if you’re cooking for one, pick a small head of cauliflower and use about half of it. Use the rest to make pickled cauliflower, or sauté it in the same way and then take the seasoning in a different direction.

Cauliflower Chaat for One

vegetable oil

cauliflower,

Salt

ginger

jalapeño pepper

cilantro

lemon juice

white onion

garlic clove

plain, full-fat Greek yogurt

cumin

Salt and pepper,

almonds

rice flatbread,

Cook the cauliflower: Heat the oil in a sauté pan on high heat, until the oil starts to smoke in small wisps. Add the cauliflower florets and lower the heat to medium-high. Sprinkle with salt and allow the florets to brown in the pan, then stir and turn the heat down to medium. Cook for another minute, then add ginger and jalapeño. Stir well, add cilantro, lemon juice and chaat masala, and stir again. Remove pan from heat.

Prepare the sauce: Place all ingredients plus 2 tablespoons water in a small food processor and purée until smooth, stopping to scrape down the sides and get everything incorporated. Taste and season with salt and pepper.

Drizzle sauce over the cauliflower and sprinkle with almonds. Serve with rice or flatbread.

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori cauliflower, my way

cauliflower (1 small head)

(50 grams) chickpea flour (besan)

cashews

garlic

(25 grams) ginger, finely grated

(60 milliliters) sunflower oil, plus extra to grease

thick Greek-style yoghurt

tsp chilli powder

tsp carom seeds (from Indian food shops – substitute with fennel seeds)

tsp each garam masala & ground cumin

creme fraiche

coriander

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It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori-style chicken

chicken thighs

lemon

unsalted butter, melted

Kashmiri chilli powder (from Indian food shops) or paprika

tsp each chaat masala (optional – from Indian food shops) and ground fenugreek

(140 grams) thick Greek-style yoghurt

green chilli, seeds removed

tbs chopped ginger

tsp Kashmiri chilli powder or paprika

tsp each ground cumin and garam masala

tbs sunflower oil

mint sprigs, leaves picked, chopped

coriander leaves, chopped

1/2-1 long green chilli, chopped

tsp caster sugar

tsp ground cumin, toasted

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Love Chaat Masala but want a fresher, healthier alternative to store-bought? This easy Chaat Masala recipe has been years in the making and tastes just like (if not better than) store-bought! The best part? You only need 5 essential ingredients to make it!

Easy, Authentic Chaat Masala Recipe

tbsp cumin seeds (zeera)

mango powder (amchoor)

pomegranate seeds (anardana) (or sub powder)

tsp black salt powder

1/4-1/2 tsp red chili powder

tsp black peppercorns (optional,

sugar

tsp garam masala (optional (See Note 2))

Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 2-3 minutes. The cumin seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool.

Meanwhile, add the remaining ingredients to the spice grinder. Once cooled, transfer the cumin seeds to a spice grinder.

Grind into a fine powder, shaking the spice grinder as needed to evenly distribute the powder. Store in an airtight spice jar for 6-8 weeks.

https://content.jwplatform.com/videos/15VGjUuR.mp4

This easy Chaat Masala powder recipe has been years in the making and tastes just like store-bought! The best part? You only need 5 ingredients to make it!

5-Ingredient Chaat Masala

One of India&#039;s most popular seasoning blends, Chaat Masala combines layer upon layer of intriguing flavors that are simultaneously tangy, savory, fruity, and slightly spicy!

Chaat Masala

cumin seeds

coriander seeds

fennel seeds

ajwain seeds ((aka carom seeds))

black peppercorns

amchur (amchoor) powder

anardana seeds

mint

ginger powder

asafoetida

kashmiri chili powder ((optional for heat))

Place all of the whole seeds in a dry skillet over medium heat and roast them until very fragrant.  Be careful not to scorch them or they will be bitter.  Transfer to a bowl and let cool completely.Once cool, grind the whole spices to a powder in a spice or coffee grinder.Add the remaining spices and herbs and grind to a powder.Store your homemade chaat masala in an airtight jar in a dark, cool place where it will keep for up to 3 months.Makes roughly 1/2 cup chaat masala.

Top 5 chaat masala recipes from across the web

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Top Tags

Cauliflower Chaat for One

Tandoori cauliflower, my way

Tandoori-style chicken

Easy, Authentic Chaat Masala Recipe

Chaat Masala

Top 5 chaat masala recipes from across the web

The most viewed chaat masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Chaat for One

Tandoori cauliflower, my way

Tandoori-style chicken

Easy, Authentic Chaat Masala Recipe

Chaat Masala

The most viewed chaat masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine