Indian
Indian - Tandoori and Kebabs
Aloo Gobi Aloo Tikki / Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 300g cauliflower, cut into florets
- • 300g baby potatoes, parboiled and halved
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tbsp ginger-garlic paste
- • 2 tbsp mustard oil
- • 1 tsp chaat masala
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Boil the baby potatoes until just tender; drain and keep whole if small.
2
Phase 2
Coat cauliflower and potatoes in a mix of yogurt, tandoori masala, Kashmiri chili powder, ginger-garlic paste, mustard oil, and salt; rest 30 minutes.
3
Phase 3
Thread cauliflower and potatoes onto skewers or spread on a grill tray.
4
Phase 4
Cook over high heat, basting with oil and turning, until the edges char and the vegetables are tender.
5
Phase 5
Sprinkle with chaat masala and serve with mint chutney and lemon wedges.