(Grilled cauliflower marinated in tandoori sauce)
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| Tandoori Gobi (Click image to enlarge) |
Ingredients:
Cauliflower (washed) – 1 (cut into big size florets)
Ingredients for the Marinade:
- Sour cream – ½ cup
- Whipping cream – ¼ cup
- Garlic grated - 1tsp.
- Ginger grated – ½ tsp.
- Lemon juice – 2 tsp
- Cumin powder –1tsp.
- Coriander powder – 1tsp.
- Salt – ½ tsp.
- Black salt (kala namak) – ½ tsp
- Paprika – ½ tsp.
- Cayenne pepper – ½ tsp.
- Turmeric – ½ tsp.
- Red food color – 1tsp.
- Chana masala – 1tsp.
- Garam masala – ½ tsp.
- Corn flour – 2 tsp.
- Dry fenugreek leaves – 1tsp.
- Oil – for basting
- Chaat masala – for garnish
Method for grilling:
- Place all the florets on a glass platter.
- Cover with wet paper towel and cook in the microwave for approx. 5-6 minutes.
- Take out and let it cool in room temperature before adding to the marinade.
- Meanwhile turn on the oven to bake on high heat approx. 450 – 500 degrees.
- Once it reaches the temperature turn it to broil.
- Mix all the above ingredients for marinade in a deep bowl with a whisk.
- Add the florets to the marinade.
- Marinade in the refrigerator for at least 1-2 hrs
- Transfer the florets into a baking tray and spray / baste with oil.
- Roast them to golden brown, turning in-between to roast from both sides.
- Sprinkle chaat masala and serve hot with mint yogurt chutney.
