Add roughly chopped red bell pepper, tomatoes, and cilantro to the blender. Blitz to make a smooth puree.

In a pan, heat oil. Temper mustard seeds and cumin seeds. Once they crackle, add minced garlic, ginger paste, and green chilies. Saute for 2 minutes. Then add the chopped onions. Continue to saute till the onions turn translucent. Take the pan off the flame and allow it to cool.

Transfer this onion mixture to the same blender and blend it to a puree.

Add half the can of coconut milk while blending. Once done, keep this masala base aside for now.

Heat oil in the same pan, and add green peas. Cook for 2 minutes.

Add the prepared masala base to the pan and bring it to a boil. Add water or stock to adjust the consistency. This could take 6-7 minutes.

Then you can add the tikka masala spices like coriander-cumin powder, garam masala, paprika, turmeric powder, sugar and salt. Give it a mix so that the dry spices get mixed into the gravy. Cook for another minute.

Lastly, add the parboiled cauliflower florets and the remaining coconut milk. Cover the pan and cook on a medium flame for 10 minutes. Once the florets are fully cooked, garnish with chopped cilantro and crushed Kasuri methi.

Squeeze lemon juice on top if you like. This veggie cauliflower tikka masala recipe serves best with steamed rice. It also tastes good with any flatbread, bhakri, tortillas, mashed potatoes, creamed polenta, alternate grains like quinoa, or even cauliflower rice.