TANDOORI GOBHI

Guest arriving in a short notice can panic anyone in the kitchen. Today the same happened with me too. I just had around 40 mins in hand to make the entire lunch. Somehow managed to complete the whole course but some where found something lacking in the spread. Something that can be served both as a starter or as an accompaniment. Had some cauliflowers and hung curd in my fridge….. sorted! I knew what exactly i wanted to do with them….Tandoori Gobhi!
Immediately prepared the marination and kept in the fridge for around 35 mins…i knew i can grill/roast (whatever u call) even after the guests have arrived. Somewhere it was a good option too as i could serve it hot. Just a couple of ingredients that is easily available in our kitchen pantry made my Tandoori Gobhi taste totally scrumptious.

Ingredients

Cauliflower / Gobhi – 500 gms (cut into medium sized florets)
Yoghurt / hung curd – 3/4 cup
Roasted Besan / Bengal gram powder – 2 tbsp
Coriander powder – 1 tsp
Zeera powder – 1 tsp
Red chilli powder – 2 tsp
Garam masala or Tandoori masala – 2 tbsp
Chaat masala – 1/2 tsp
Turmeric powder – 1/2 tsp
Kasoori Methi – 1 tsp (crushed)
Lemon juice – 2 tsp
Salt as needed
Oil to brush

Instructions

1. In a bowl combine yoghurt, roasted besan, lemon juice, kasoori methi and all the spices. Mix all together and keep aside.
2. Meanwhile heat water in a bowl and add theflorets into it and boil for 4-5 mins. Switch off the gas and let the florets rest in it for 6-7 more mins.
3. Drain the florets and now carefully mix them with the marination prepared. Make sure the florets should be coated all over. Keep it in the refrigerator for minimum 35-40 mins. If you have sufficient time, you can marinate it for 1 hr too.
4. After 40 mins take out the marinated gobhi florets. Now you need skewers, i used bamboo skewers as i did not had sufficient time to set the BBQ and my oven was also pre occupied as i was baking a cake simultaneously. So wet the bamboo skewers first so that it doesn’t catch fire while grilling/roasting.
5. Now take the florets and one by one start piercing into the skewer. Number of florets in a skewer shall depend on the size of the florets. I got 5 in one skewer.
6. Place a wire rack on the gas burner and arrange the skewers on them. Keep the flames low as we need to roast the florets carefully. Hugh flames may burn the gobhi completely. Keep rotating the skewers in regular intervals so that the gobhi gets roasted from all sides.
7. Remove the skewers from the flame once. You can remove the florets from the skewer brfore serving or can serve directly too. (depends on your choice of presentation)

Serve hot with salad and a minty dip. You can even squeeze some lemon juice over it before serving.

Comments

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