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Tandoori Gobi


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Succulent pieces of cauliflower marinated in tandoori spices. You can marinate chunks of paneer, mushrooms, or even boiled potatoes to make interesting variations. Serve these with toothpicks to make a conversation starter or with rotis or parathas to make a quick working lunch.

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Serves 4.
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Ingredients


2 cups cauliflower florets, parboiled
1/2 tsp cumin seeds (jeera)
1 cup onions, sliced
1 cup capsicum, sliced
salt to taste
1 tsp oil

To be mixed into a marinade
1/2 cup curds (dahi), beaten
1 tsp besan (Bengal gram flour)
1 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste

For the garnish
1 tbsp chopped coriander (dhania)

Method
  1. Marinate the cauliflower florets in the prepared marinade for approximately 15 minutes.
  2. Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they are translucent.
  3. Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked.
  4. Adjust the salt and serve hot, garnished with the coriander.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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