Tandoori dishes which are basically cooked in tandoor, are well known popular dishes in India. It can be made with vegetables, paneer or chicken. Nowadays, it is popular in families also as the lockdown is going on. In this tandoori gobi masala recipe, cauliflower is first marinated with a mixture of curd, spices and some herbs, then grilled and cooked in a well balanced gravy. Tandoori gobi can be served as appetizers or starters, before putting it into the gravy and goes well with green chutney. You can add some cubed onions, bell peppers or tomatoes to the marination. Tandoori masala gobi is served as a main dish and goes well with naan, kulcha or paratha. So make this tandoori gobi masala at your home, enjoy yourself with your family and make your lockdown memorable.
Ingredients:
Gobi florets 15-20 nos. (cauliflower) cut in medium size
salt
water required for blunching
For Marination:
3 tbsp besan or gram flour
1/2 cup curd
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
2 tsp kashmiri red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp kasoori methi
black salt as per taste or 1/4 tsp
salt as per taste
1 lemon juice
2 tbsp mustard oil
For Gravy:
2 medium onions chopped
1 large tomato chopped
8-10 cashews
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp kasoori methi
1 tsp garam masala powder
1 tbsp butter
1/4 cup cream
Method:
Boil water in a deep pan with salt. Add cauliflower florets. Let it boil at least for 5-7 minutes.
In a frying pan roast the besan in low flame until a nutty aroma comes out. Keep it aside.
For the marination, take a mixing bowl and add all the ingredients one by one including roasted besan and cauliflower florets. In a tadka pan heat the mustard oil until smoke comes out of it. Add to the marination and mix it properly. Use fresh and thick curd or just hang the curd in a muslin cloth for one hour to get thick curd.
Cover this marinated gobi and keep aside for at least 1 hour. You can keep it in refrigerator also. Make sure each cauliflower florets coated with the marination very well.
After one hour take out the marinated cauliflower. Heat a grill pan or simple iron tawa. Roast the cauliflower florets one by one over it on medium flame until it has done properly.Use mustard oil for roasting.
You can roast it in oven also. Put the cauliflowers over the baking tray, drizzle some mustard oil over it. Roast it in the oven in 180°c with both the rods on for 10 minutes. You can adjust the time and temperature according to your oven.
You can make it in a third way. Though it's a little bit time taking procedure but this one makes tandoori gobi tastier. Simply insert the marinated gobi one by one in a skewer and directly roast it on the gas flame. Keep the flame medium and while roasting, rotate the skewer occasionally.
Now for the gravy, heat a kadai. Put little bit oil. Add onions and tomatoes. Put salt, turmeric powder and red chili powder. Cook on medium flame until the tomatoes soften.
Add cashews and coriander powder. Saute for another five minutes. Let the mixture cool down. Now grind the mixture into a smooth paste.
Heat the same kadai. Put butter. Add the paste. Let it simmer on low-medium flame for at least 10 minutes. Now add cream and give it a quick stir. Add garam masala and kasoori methi.You can adjust the thickness of the gravy according to your choice by adding water.
Now add tandoori gobi to the gravy and mix it properly, Saute it for another 5-7 minutes. Serve hot with Naan, Roti or Paratha.
Comments