Roasting slabs of cauliflower has become a popular way to cook this vegetable because it makes it feels like a main course. We love brushing our steaks with Tikka Masala sauce for an extra boost of flavor. If you have some ghee in your cupboard, drizzle it over the top. Mmmm.
Cooking with a simmer sauce doesn’t have to mean standing at the stove. Use it for braising, like this dish of bone-in chicken thighs, baked with Tikka Masala until juicy, tender, and flavorful. And while it’s in the oven, use the time to cook orzo or couscous, and make a beautiful salad.
Paneer is a mild Indian cheese that is packed with protein, making it a great option for vegetarians. And, because it doesn’t melt, you can fry it before simmering it in a curry sauce — like our Tikka Masala. And of course you have to add peas, because who doesn’t love paneer with peas?! Look for paneer in the cheese section of your store, or at Indian grocers.
This dish graces every Indian restaurant menu, and was even declared the national dish of Britain—which is fitting because it was probably invented by a clever Indian restaurateur in London who thought a creamy tomato sauce would be a good way to use up leftover boneless chicken pieces (called tikkas). Our sauce makes it incredibly easy to replicate this famous dish, and since we only use wholesome, clean ingredients, you can be assured your homemade version will be every bit as good—or better—than the restaurant one!
We could eat cauliflower for days, so we have lots of recipe ideas for you! Cauli florets are especially good paired with our rich, tomato-y Tikka Masala sauce (regular or vegan), and here you could easily switch the peas for green beans, zucchini, or even baby spinach. Any quick cooking vegetable will work perfectly.