Friday, July 12, 2013

Tandoori Gobhi

Tandoori cauliflower
Small bites of cauliflower marinated in tandoori spices and grilled till golden brown yet tender crisp. Combine with tandoori roti and dal makhani for a perfect combo.

1 whole head of cauliflower
3/4 cup hung yogurt (method below)
2 tbsp tandoori masala (recipe)
2 tsp ginger garlic paste
1/2 tsp kasoori methi palm crushed
1/2 tsp dry mint palm crushed 
1 T dry roasted besan (gram flower)
Salt to taste
Cayenne pepper to taste
1/2 tsp olive oil
  1. How to make hung yogurt : Place a sieve lined with cheese cloth over a bowl. Put 3/4 cup yogurt on the cheese cloth, cover and place in the refrigerator overnight. All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt perfect for marination. Using hung yogurt is very important for this recipe as less water will come out during grilling making it easier to keep the florets crisp. 
  2. Cut cauliflower into medium sized florets. 
  3. Add all spices to the hung yogurt and generously marinate the cauliflower florets for a minimum of 2 hours. Use your hands to get the marinade in all nooks and crannies. 
  4. Place them on a greased baking sheet. Grill on high for 20 minutes till small brown marks appear on the florets and they are tender crisp. Turn over midway to grill on all sides. 
  5. Serve sprinkled with lime juice and enjoy. 
  6. Works great as a side substitute for potato. 

No comments:

Post a Comment