Tandoori Gobhi Masala | तंदूरी गोभी मसाला | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

TANDOORI GOBHI MASALA

Ingredients

8-12 large cauliflower florets
½ cup hung yogurt
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masalapowder
½ tsp carom seeds (ajwain)
¼ tsp dried fenugreek powder (kasuri methi)
½ tsp chaat masala
Salt to taste
½ tbsp gram flour
1 tbsp lemon juice
1 tbsp mustard oil
Melted butter as required for greasing and basting
Gravy
2 tbsps oil
1 tbsp + 1 tsp butter
1 tsp cumin seeds
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 large tomato, finely chopped
1 cup tomato puree
2 tsps coriander powder
2½ tsps red chilli powder
1 tsp garam masala powder
1 tsp dried fenugreek powder (kasuri methi)
½ tsp turmeric powder
Salt to taste
¼ cup fresh cream + garnish
Coriander sprig for garnish

Method

1. Preheat the oven at 200˚C. Grease a baking tray with butter and set aside.
2. In a bowl, add hung yogurt, ginger-garlic paste, red chilli powder, garam masala powder, caraway seeds, dried fenugreek powder, chaat masala, salt, gram flour, lemon juice and mustard oil. Whisk well.
3. Add cauliflower florets and mix well. Set aside to marinate for 30 minutes.
4. Arrange the marinated cauliflower florets and bake for 15-20 minutes, basting with butter in between.
5. For gravy, heat oil in a non-stick deep bottom pan, add butter, cumin seeds and let the colour change.
6. Add onion, sauté till golden brown.Add ginger-garlic paste, mix well. Add tomato, mix well and cook till pulpy.
7. Add tomato puree and mix well. Add coriander powder, red chilli powder,garam masala, dried fenugreek powder, turmeric powder, salt and mix well. Add a little water and mix well.Cook for 2-3 minutes or till the oil separates.
8. Add the cooked cauliflower and mix well. Add fresh cream, mix well and cook for 30 seconds. Addremaining butter, mix well and take it off the heat.
9. Garnish with fresh cream and sprig of coriander. Serve hot.

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Cuisine - Indian

Course - starter

Dish - starter