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.