Thank you for filling out my Weeknight Simple poll! The recipe that won, with a third of the vote, is the Cauliflower Samosa Chaat Bowl. And here it is.
PS: For those that signed up to my newsletter this past week, I just launched a new weeknight meal plan with 6 recipes/month for paid subscribers. Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
Cauliflower Samosa Chaat Bowl
Servings: 4
Ingredients:
Masala Marinade
1 ½ Tbsp. avocado oil
3 Tbsp. water
1 inch ginger
4 cloves garlic
1 Tbsp. tomato paste
1 ½ tsp. fine sea salt
½ tsp. ground turmeric
1 tsp. ground paprika
¼ tsp. cracked black pepper
1 tsp. ground cumin
1 ½ tsp. ground coriander seed (dhania)
1 medium head cauliflower[600g] , chopped into medium florets
4 oz paneer[112g] , chopped into 1-inch cubes or tofu and lemon juice or Yondu
avocado or olive oil spray
½ cup whole milk plain greek yogurt[110g] or non-dairy yogurt
4 cups seasonal leafy greens[120g]
2-3 cups Chana Masala - I like the recipes from Ministry of Curry and My Heart Beets, or choose your own. Trader Joes also sells a really good frozen Chana Masala.
4 Tbsp. tamarind-date chutney, (storebought, such as Swad)
4 Tbsp. coriander (cilantro) chutney, (storebought, such as Swad)
1 serving Masala Walnuts, see this recipe or use any roasted/spiced nuts
chaat masala, optional, for garnish
2 Tbsp. finely chopped cilantro (coriander), for garnish
Instructions
Step 1. Blend all ingredients for the Masala Marinade together in a small blender or food processor (if yours is big, double or triple the ingredients to make a bigger batch). Heads up! If using a plastic blender jar, stir in the turmeric after you transfer the marinade as it may stain plastic.
Step 2. Preheat the air-fryer to 375F/190C or the oven to 400F/200. f using tofu, marinate cubes in lemon juice or Yondu for 15 minutes.
Step 3. In a large bowl, toss the cauliflower with the Masala Marinade.
Step 4. Air-fry for 10-12 mins at 375F, or bake at 400F for 20-30 minutes, checking and tossing a few times in between until golden brown.
Step 5. Heat a small skillet over medium-high heat. When hot, spray a couple of times into the pan with an olive oil or avocado oil spray. Using tongs, gently lay the paneer cubes or tofu on the skillet, leaving some space in between (they should sizzle when they hit the pan). Check if they have turned a golden-brown by lifting a couple of cubes up after a minute. When done, either flip and do another side or turn off the stove (I usually just do one side). Transfer to a plate lined with a paper towel.
Step 6. Whip the yogurt with 1-2 tbsp water to make it spreadable.
To assemble: layer 1 cup of the greens in a serving bowl. Add 1/4th of the roasted cauliflower, 1/4th of the Chana Masala and top with 1/4th of the yogurt, 1 Tbsp tamarind-date chutney and 1 Tbsp cilantro chutney. Top with 1/4th of the Masala Walnuts and 1 Tbsp cilantro. Garnish with cilantro and chaat masala if using, and serve.
Notes:
Store extra cauliflower or paneer in a separate container without the chutneys and yogurt.
