Tandoori Gobi

Course : Indian
Serves: 1
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Ingredients:

1 medium cauliflower cut in large florets
2 teaspoons ginger-garlic paste -- (to 3 tsp)
1 cup thick yogurt
1/2 large egg -- lightly beaten
1/2 teaspoon red chile powder -- (to 1 tsp)
2 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons cumin powder
1/2 teaspoon caraway seeds -- (or), crushed
1/4 teaspoon oregano
1 tablespoon finely chopped fresh coriander leaves
1 tablespoon lemon juice
1 teaspoon salt -- (to 1 1/2 tsp)
1 tablespoon oil
1 bunch chaat masala -- for serving
 

Preparation / Directions:

Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone. Add the red chile powder, coriander powder, garam masala, cumin powder, caraway seeds, coriander leaves, lemon juice, salt and oil to the yogurt. Stir well, taste and adjust the seasoning. Add the cauliflower to the yogurt mixture. Add the egg and toss lightly. Leave to marinate in a bowl, covered in the fridge for 4-6 hrs. Push the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally. Sprinkle chaat masala over the grilled cauliflower florets.


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