Tandoori Gobi Masala


  • 2 cups cauliflower florets, parboiled
  • 1/2 tsp cumin seeds (jeera)
  • 1 cup onions, sliced
  • 1 cup capsicum, sliced
  • salt to taste
  • 1 tsp oil

To be mixed into a marinade:

  • 1/2 cup curds, beated
  • 1 tsp Bengal gram flour (besan)
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp chilli powder
  • 1/2 tsp kastoori methi (dried fenugreek leaves)
  • 1/2 tsp tandoori masala (optional)
  • 1 tsp chaat masala
  • salt to taste

For the garnish:

  • 1/2 tbsp chopped coriander

Marinate the cauliflower florets in the prepared marinade for approximately 15 mins. Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and saute till they are translucent. Add the cauliflower along with the marinade and saute for 10 to 12 mins till the cauliflower is cooked. Add salt and serve hot, garnished with the coriander.

Note: 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

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