Indian
Indian - Tandoori and Kebabs
Puttu 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 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp tandoori masala
- • 2 tbsp gram flour, toasted
- • 1 tbsp mustard oil
- • 1/2 tsp turmeric powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blanch the cauliflower florets in salted boiling water for 3 minutes; drain and pat dry.
2
Phase 2
Coat in yogurt mixed with ginger-garlic paste, Kashmiri chili powder, tandoori masala, toasted gram flour, mustard oil, turmeric, and salt; rest 1 hour.
3
Phase 3
Thread the florets onto skewers.
4
Phase 4
Grill over high heat (or grill), basting with oil, until the edges char.
5
Phase 5
Serve with mint chutney and lemon wedges.