Tandoori Gobhi
Radhika
September 29, 2021
medium
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Ingredients
Adjust Servings
| 1 Cauliflower, cut into florets | |
| 1tbsp oil | |
| 1cup natural strained or Greek Yogurt (Hung Curd) | |
| 2tbsp gram flour or chickpea flour (Besan) | |
| 1tbsp ginger and garlic paste | |
| 2tbsp tandoori masala powder | |
| 11/2 tsp chilli powder | |
| 1tsp garam masala | |
| 1tsp dry Fenugreek Leaves (Kasoori Methi) | |
| 1tsp salt to taste | |
| 1 Juiced lemon | |
| • Coriander leaves and green chillies for garnish |
Directions
1.
Wash the cauliflower and cut them into medium sized florets.
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2.
Blanch the florets in hot water for 5 minutes to soften them slightly. This will help absorb the marinade better.
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3.
Prepare the marinade:
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4.
Beat yogurt in a bowl. Add the ginger-garlic paste, tandoori masala, chilli garam masala, crushed dry Fenugreek Leaves (Kasoori Methi) and Salt.
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5.
Roast some Gram Flour (Besan) in a pan for a minute till it is lightly brown.
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6.
Add it to the yogurt mixture. Adding gram flour is optional but it gives a nice colour and texture to the Mix all the spices in the yogurt and beat it to make a smooth paste of thick consistency.
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7.
Make sure that there are no lumps of gram flour in the mixture.
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8.
Add the cauliflower florets to the marinade. Mix well. Make sure each floret is nicely coated with the mix.
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9.
Cover the bowl and place it in the refrigerator for at least 1-2 hours.
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10.
Mix some oil in the cauliflower marinade mix.
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11.
Spread on a baking tray and bake in the oven at 200 C for around 30-40 minutes till they are golden and crispy. Turn them over after 15 minutes or so to ensure that they are cooked evenly.
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12.
Tandoori Gobi is ready. Sprinkle lemon Juice on top and garnish it with coriander leaves.
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