Tandoori cooking is a popular method of cooking in a tandoor or a clay oven which is fed with fire wood. Today smaller versions of the tandoor made of steel are available which are convenient to use and space friendly.
A “Tandoori recipe” typically describes dishes containing meat or vegetables that are marinated in yoghurt and spices. You can cook them in an authentic tandoor which you will find in most homes in Northern India or mimic the method at home using an oven.
20 cauliflower florets
Boiling water to blanch the cauliflower.
Ingredients for the Marinade:
1 Cup curds/ yoghurt
1 tsp ginger, garlic paste
½ tsp roasted cumin powder
1 tsp Kashmiri red chilli powder
1 tsp Amchur
1 tbsp Kasuri Methi
½ tsp Shahi Garam masala
2 tbsps oil
Clean, wash and cut the cauliflower into bite size florets.
Boil water in a pan with salt. Add the cauliflower florets in the boiling water and cook for five minutes and blanch them.
Drain the water and transfer the florets on to a strainer. Allow them to cool.
In a bowl combine all the ingredients for the marinade. Whisk well to form a smooth, lump-free marinade.
Add the cauliflower florets to the marinade. Mix thoroughly so that each piece is coated evenly with the marinade.
Marinate the cauliflower florets for a minimum of one hour . I prefer marinating them for about four hours . Preheat oven at 180 degrees Celsius. Grease a baking tray with a teaspoon of oil. Arrange the cauliflower florets on the greased tray. Bake for twenty five minutes or till they turn brown and crisp. You can even roast them on a tava/ griddle. Drizzle about two tablespoons of oil and grease the tava all over. Place the cauliflower and allow to roast. Keep flipping gently till all the pieces are evenly browned and crisp. Serve Tandoori Gobi with green chutney.
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