Tandoori gobi masala recipe
by Maunika Gowardhan |
2 comments |
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Veggie tandoori dishes are very popular in India. The fragrant Patak’s Tandoori Paste in this recipe really clings to the cauliflower, and basting with butter gives a lovely charred edge to your veg.
If you can’t find dried fenugreek leaves, don't worry! Just make sure you garnish with fresh coriander before serving.
At a glance
- Cuisine Indian
- Recipe Type Starter
- Difficulty Easy
- Preparation time 35 mins
- Cooking time 20 mins
- Serves 4 people
Ingredients
- 2 small cauliflowers, cut to large florets
- 150 ml (5.3fl oz) Greek yoghurt
- 3 tbsp Patak’s Tandoori Paste
- 4 tsp gram flour/chick pea flour
- 2 tsp Kasoori methi/dried fenugreek leaves
- 1 tbsp melted butter for basting
- 1 handful sautéed onions and green peppers
Step-by-step
- Parboil the cauliflower florets in salted boiling water for five minutes. Drain and refresh in cold water. Drain again and set aside.
- Preheat the oven to 200C/gas 6. In a mixing bowl combine the Greek yoghurt, Patak’s Tandoori Paste, gram flour and dried fenugreek and whisk lightly to form a smooth marinade. Add the cauliflower florets and make sure to coat them all over with the marinade. Set aside for 20-25 minutes to soak in the flavours.
- Place the marinated florets on an oiled baking tray in the oven for 10-15 minutes until they are tender and charred around the edges. Brush with butter half way through cooking.
- Serve warm on a bed of sautéed onions and green peppers.
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Comments
by JennyEatwell | on 22 March 2012
I wonder if this would be do-able, using turkey meatballs? I reckon it might just, at that. Turkey being such a lean meat, it wouldn't be leaking fat everywhere so would emulate the cauliflower - in fact, it would be nice to make some cauliflower alongside. Hmmmn, I think I might be onto something here! lol
by JennyEatwell | on 03 April 2012
Okay, so the answer to the above question is yes, it is do-able using turkey meatballs! I mixed some mango chutney in with the turkey mince, plus salt & pepper, and formed it into meatballs which I then rolled in the Tandoori mix I used for the cauliflower. I then baked the meatballs along with the cauliflower (but on a separate tray) and they were great. Which is more than I can say for the cauliflower which was disappointing, verging on yuk. So, we live and learn! :)
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