Indian
Indian - Tandoori and Kebabs
Ker Sangri Tandoori Gobi
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 large cauliflower, cut into florets
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1/2 tsp turmeric powder
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Parboil the cauliflower florets for 3 minutes, then drain and pat dry.
2
Phase 2
Whisk the yogurt with ginger-garlic paste, tandoori masala, Kashmiri chili powder, turmeric, lemon juice, and salt; coat the florets and rest 30 minutes.
3
Phase 3
Thread the florets onto skewers or place them in a grill basket.
4
Phase 4
Grill over high heat, basting with mustard oil, until charred at the tips and tender inside.
5
Phase 5
Serve hot with mint chutney.