TANDOORI CAULIFLOWER Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head Cauliflower (Gobi)
Oil for brushing
Lime wedges to garnish
Cilantro leaves chopped, to garnish
For the marinade
˝ cup Greek Yogurt or thick yogurt
1 tablespoon Gram flour (Besan) optional
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Kashmiri Red Chili Powder mild, adjust to taste
˝ teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Chaat Masala or add 2 teaspoon lime juice
1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (optional)
1 teaspoon Ground Cumin (Jeera powder) (optional)
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Directions: |
Directions:Rinse the cauliflower under tap water and wipe it dry. Cut and discard the stem. Then cut the cauliflower into 1 inch pieces.
In a large bowl, mix all the ingredients for the marinade to get a smooth paste like consistency.
Add the cauliflower florets and mix well so they get coated with the marinade.
(optional) If you like, you can thread the cauliflowers into skewers.
Air Fryer Method
Transfer the cauliflower florets to the air fryer basket. Arrange them in a single layer.
Cook in multiple batches if needed.
Brush with oil and bake at 360°F (or 180℃) for 18 mins. Shake in between at 10 minutes. (Note: Check after 16 minutes and adjust cooking time as needed)
Oven Method
Preheat the oven to 400°F/ 200°C. Place the cauliflower florets in a baking sheet lined with parchment paper. Spread them in a single layer. Brush or spray with oil.
Roast the tandoori gobi for 18-20 minutes. Now set the oven to “broil” and cook for 3 more minutes. |
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