Indian
Indian - Tandoori and Kebabs
Vegetable Pulao 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 cauliflower, cut into florets
- • 2 capsicums, cut into chunks
- • 1 onion, cut into petals
- • 1/2 cup yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp tandoori masala
- • 1 tsp coriander powder
- • 2 tbsp mustard oil
Preparation Steps
1
Phase 1
Parboil the cauliflower florets for 3 minutes; drain well.
2
Phase 2
Toss all vegetables with yogurt, ginger-garlic paste, tandoori masala, coriander powder, and salt; rest 30 minutes.
3
Phase 3
Thread the vegetables onto skewers, alternating types.
4
Phase 4
Grill over high heat, basting with mustard oil.
5
Phase 5
Cook until tinged with char and just tender.
6
Phase 6
Serve with chutney and lemon wedges.