Tandoori Gobi
The active anti-oxidants and minerals in cauliflowers come handy for maintaining the radiant glow of your skin. These fight against the cell damaging free radicals and delay the signs of ageing like wrinkles, fine lines and black-spots from appearing on your skin.
Ingredients
- 1 Cauliflower (gobi) , cut into large florets
- 1 cup Hung Curd (Greek Yogurt)
- ½ tsp Red Chilli powder
- 1 tsp Garam masala powder
- 1 tsp Chaat Masala Powder
- ½ tsp Turmeric powder (Haldi)
- 1 tsp Coriander Powder (Dhania)
- ½ tsp Ajwain (Carom seeds)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 3 tbsp Gram flour (besan)
- For cooking Sunflower Oil
- To taste Salt
Instructions
- To begin making the Tandoori Gobi recipe, make sure you have all the ingredients ready. The most important being the hung curd (greek yogurt).
- We will first power steam the cauliflower.
- To steam the cauliflower, place the florets in a steamer and steam for about 4 minutes on high flame. Once done, turn off the flame and transfer to a large mixing bowl.
- Into the cauliflower add the remaining ingredients including hung curd, red chilli powder, garam masala powder, chaat masala powder, turmeric powder, coriander powder, ajwain, kasuri methi, gram flour, salt and give it a good stir.
- Cover the cauliflower and allow it to marinate for at least 30 minutes before you can make the Tandoori gobi with the coal smoking method.
- Once the marination is done, our next step is to cook the gobi. There are two ways you can make these. If you have a Barbeque Grill then you can grill the Tandoori Gobi or flavour the gobi using the Coal Smoking Method.
- Barbeque Method:
- To grilling the gobi, we will first soak skewers in water for few minutes. This prevents skewers from falling apart while grilling. Thread the gobi pieces into wooden skewers.
- Prepare your charcoal barbecue. Grill the Tandoori Gobi skewers from both the sides applying little oil till they turn brown on all sides and charred marks appear on the gobi.
- Wok (Kadai) Method:
- Heat oil in a Wok (Kadai); add the marinated Gobi pieces and stir-fry for a few minutes on low to medium flame.
- In the meanwhile; prepare the coal for the coal smoking method. Once the coal reaches red hot, place the hot coal in small steel or glass bowl.
- Place this bowl in the center of the kadai that has the Tandoori Gobi, pour a teaspoon of ghee. You will notice that the coal will begin to smoke. At this stage, cover the pan and allow the smoke flavours to get into the gobi. Keep it covered for about a minute.
- Open the pan and the it will be ready to be served.
Notes
Note: Power steaming is a process there the vegetable is partially cooked, but when you take a bite, it is edible enough to eat and yet firm. Steaming the cauliflower helps it to absorb the masala well.