Tandoori Gobhi ... (Tandoor roasted Cauliflower)

Having a vegetarian in the house ensures that the veggies are not neglected ...ever. Especially, if the vegetarian is my wife...who doesn't like Paneer and goes drooling over potatoes and cauliflower. This love for Cauliflower prompted me to make some Tandoori Gobi one fine evening. She doesn't like it too browned and loves it a little crunchy, hence I took it out a little early. You could keep it for some more time to get that color.

Tandoori Gobi

Ingredients:

Cauliflower - 1 Cut into big florets

For the Marinade:
Hung Curd - 1 Cup
Gram Flour (Besan) - 3 Tblsp
Ginger-Garlic paste - 2 Tblsp
Onion Paste - 2 Tblsp
Red Chilli Powder - 1 Tsp
Corriander Powder - 2 Tsp
Black Pepper Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Oil - 1 Tblsp
Grated Cheese - 1/2 Cup
Cloves, Nutmeg, Cumin, 1 black cardamom, Fenugreek Seeds - 1 Tsp each, powdered and mixed together
Salt - To Taste

Method:
1. Boil water with salt.
2. Add Cauliflower Florets. When the water starts to boil again, remove from fire and drain after 2 minutes. Refresh under running water.
3. Mix all Ingredients for the marinade well in a bowl.
4. Add florets in the marinade and mix well to coat florets evenly. Chill for 30 minutes.
5. To grill either skewer the florets or put in a well oiled baking dish. Preheat the oven.
6. Grill in hot oven/tandoor/microwave at 200 deg. for 30 minutes.
7. Serve with Onion rings and mint chutney.

Posted in: Appetizer,Cauliflower,North Indian Cuisine,Tandoori,vegetarian dishes