"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tandoori Gobi Recipe

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This recipe for Tandoori Gobi, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pavani Chebolu
Added: Wednesday, March 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cauliflower florets, parboiled
˝ teaspoon cumin seeds (jeera)
1 cup onions, sliced
1 cup capsicum, sliced
salt to taste
1 teaspoon oil
To be mixed into a marinade
˝ cup curds, beaten
1 teaspoon Bengal gram flour (besan)
1 teaspoon ginger paste
2 teaspoons garlic paste
1 teaspoon chilli powder
˝ teaspoon kasoori methi (dried fenugreek leaves)
salt to taste
For the garnish
1 tablespoon chopped coriander

Directions:
Directions:
Marinate the cauliflower florets in the prepared marinade for approximately 15 minutes.

Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they are translucent.

Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked.

Adjust the salt and serve hot, garnished with the coriander.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40mins
Personal Notes:
Personal Notes:
Succulent pieces of cauliflower marinated in tandoori spices. You can marinate chunks of paneer, mushrooms, or even boiled potatoes to make interesting variations. Serve these with toothpicks to make a conversation starter or with rotis or parathas to make a quick working lunch.

 

 

 

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