An exotic evening in India!

Recently, I had a hankering for some Indian cuisine, so I decided yesterday that I would make cauliflower and chickpea simmered in a tikka masala sauce. Simple and easy, but a must do-ahead… The chickpeas need to be soaked overnight and then cooked till softened. For this dish, however I only partially cooked the chickpeas since they were getting braised in the tikka masala sauce. As for the cauliflower, I blanched and shocked the veg in super salty water and then pan-fried with some olive oil and garlic before adding the sauce, and the awaiting chickpeas. This dish came together and became almost stew-like in appearance…
As a side, vegetable samosas that were baked, not fried. Full of flavor and a superb compliment to the cauliflower and chickpea tikka masala!

at a low simmer…
-R

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