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Ingredients:
1 Big Cauliflower
1 cup Curd (Hung)
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Dhania Powder
A pinch of Hing
½ tsp Ginger & Garlic Paste
1tsp Ajwain
½ tsp Garam Masala
1 tsp Kastoori Methi
2 Onions (rings)
1 tsp Tomato Ketchup
1 tbsp Tomato Puree
Salt to taste
Method:
1. Mix the hung curd with Besan, Salt, Red chili Powder, Dhania Powder,
Turmeric Powder, Garam Masala, Ginger & Garlic Paste, Hing, ajwain,
Kastoori Methi and mix well.
2. On the other hand, dice the pieces of cauliflower.
3. Boil water in a pan, add salt and cauliflower and bring it to a boil. Rinse
and pat dry the cauliflower pieces.
4. Now Marinate these boiled cauliflower pieces in the curd mixture and
keep aside for 30 minutes.
5. Set up this marinated mixture in a deep dish and grill it at 220 degrees in
the OTG for about 25-30 minutes.
6. Separately, take oil in a pan and sauté onion rings. Add the tomato
ketchup and tomato puree to the same.
7. To arrange, take out the grilled Gobhi and top it up with onion rings and
coriander leaves.
8. Serve Hot!
Tandoori Gobhi
31
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