Gobi Tandoori
Equipment
- Pan
- Bowl
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 1 Cauliflower large head, cut into medium-sized florets
- 6 Black Peppercorns
- 2 Cinnamon sticks
- 4 Cardamom pods large
- 4 Cloves
- 375 ml Natural (plain) yoghurt (1 1/2 cups) hung
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 1 1/2 tablespoon Chili powder yellow
- Vegetable oil for frying the Tumeric
- 3 tablespoons Garam Masala
- 1 tablespoon Turmeric ground
- Salt
To serve
- Green salad
- Ginger Chutney choice of chutney such as
Instructions
- Put the cauliflower florets in a large pan, pour in enough water to just cover, then add the peppercorns, cinnamon sticks, cardamom pods, and cloves.
- Season with salt and blanch the cauliflower for about 5 minutes, or until it is two-thirds cooked. Drain and allow to cool.
- Put the hung yoghurt in a large bowl and add the ginger and garlic pastes, chili powder, and garam masala. Season with salt and mix well.
- Heat the oil in a pan, add the turmeric, and stir-fry for 30 seconds, or until it starts to smell fragrant. Pour into the yoghurt mixture and mix well.
- Add the cooled cauliflower florets to the marinade and set them aside for 1 hour.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the marinated cauliflower florets through several metal skewers, drizzle the remaining marinade over the top, and roast in a tandoor, over a charcoal grill or under the hot grill for 6-8minutes.
- Serve hot with a choice of salad and chutney.
Video
Nutrition
Serving: 4gSodium: 138mgCalcium: 189mgVitamin C: 71mgVitamin A: 989IUSugar: 7gFiber: 8gPotassium: 719mgCholesterol: 12mgCalories: 139kcalSaturated Fat: 2gFat: 5gProtein: 8gCarbohydrates: 19gIron: 2mg
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