Description
This easy and healthy non fried starter recipe is a must try !!
Ingredients
Cauliflower – one head or 500gms
Curd – 1 cup
Ginger garlic paste – 1 Tbsp
Kashmiri Red chilli powder – 1.5 Tbsp
Turmeric powder – ½ tsp
Coriander cumin powder – 1 tsp
Kasuri methi – ½ Tbsp
Mustard oil – ½ Tbsp
Everest tandoori chicken masala – 1 Tbsp
Salt to taste
One small coal piece
Ghee or butter
Instructions
- Clean the cauliflower florets thoroughly in running water. Soak them in salty water for 5-10 mins. This will help to dislodge any hidden worms stuck inside.
- Heat water in a large pot and once it comes to a simmer, add the florets. Add 1 tsp salt. Cook till the cauliflower is 70 % done. Don’t cover the pot to avoid strong smell.
- To make the marinade, add all the dry spices, ginger garlic paste, salt and mustard oil to the curd. Whisk it well.
- Then add in the cauliflower florets and mix gently till they are well coated by the marinade.
- Now heat a small piece of coal on your stove top. Place it atop the marinated cauliflower in a small container. Pour ghee or butter on top.
- Now cover the bigger cauliflower bowl with plastic wrap or a dish to prevent the smoke from escaping.
- Let this marinate for 4-5 hours or more in the fridge.
- After 4-5 hours, dry heat a pan on your stove. Place the cauliflower pieces on it. The dry heating will cause the cauliflower to char a little bit, giving it a grilled tandoori taste.
- After 4- min, flip them over and baste ( rub ) them well with melted butter.
- When all sides are cooked through, remove onto a serving platter, sprinkle with some chat masala and lemon juice. If you want you can also drizzle some more melted butter on top. Serve hot with some laccha onions and pudina – dahi wali chutney !!
