I looooooooooooooooooooove Cauliflower. And recently my family has also been gobbling up cauliflower when I roast them up. I have made the roasted cauliflower way too many time and I was ready for something different and here comes tandoori gobi.
Tandoori Gobi
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| Tandoori Gobi |
Ingredients:
- 1 medium cauliflower cut into florets
- 1 cup whole milk yogurt squeezed out of excess water
- 1 teaspoon each of ginger garlic paste, chilli powder, salt, tandoori mix (or ½ teaspoon each of coriander powder, cumin powder, fennel, mango amchur, ajwain)
- 2 tablespoons besan
- ½ tablespoon oil
- 1 tablespoon kasoori methi
- Pinch of red color if desired
Blanch the cauliflower florets for 5 minutes. Drain and set
aside in a colander so that extra water drips.
In a cheese cloth hang the yogurt and sqeeze as much as
water out as possible.
In a pan heat the oil and fry the ajwain and fennel seeds
and on a low flame add the besan and keep frying for 5-7 minutes stirring
continuously. Let it cool. Add all the ingredients to the yogurt and mix well.
Add the cauliflowers florets and mix well. Set aside for atleast 30 minutes.
Heat oven to 400 degrees.
Spray a oven safe tray with cooking spray and spread the cauliflower florets in
a single layer. Bake for 15 minutes. Turn and bake 10 more minutes. Sprinkle
with chaat masala before serving if desired and enjoy
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