Tandoori Gobi

Recipe Ingredients

1		Cauliflower - cut in large florets
2 teaspoons	10ml	Ginger-garlic paste - (to 3 tsp)
1 cup	237ml	Thick yogurt
1/2		Egg - lightly beaten
1/2 teaspoon	2.5ml	Red chile powder +/-
2 teaspoons	10ml	Coriander powder
2 teaspoons	10ml	Garam masala
2 teaspoons	10ml	Cumin powder
1/2 teaspoon	2.5ml	Caraway seeds - (or), crushed
1/4 teaspoon	1.3ml	Oregano
1 tablespoon	15ml	Finely chopped fresh coriander leaves
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Oil
		Chaat masala - for serving

Recipe Instructions

Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone.

Add the red chile powder, coriander powder, garam masala, cumin powder, caraway seeds, coriander leaves, lemon juice, salt and oil to the yogurt. Stir well, taste and adjust the seasoning.

Add the cauliflower to the yogurt mixture. Add the egg and toss lightly. Leave to marinate in a bowl, covered in the fridge for 4-6 hrs.

Push the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally.

Sprinkle chaat masala over the grilled cauliflower florets.

Source:
Delicious Recipes From Andhra by Karuna

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6 (3 votes)

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