Tandoori gobi masala recipe

Tandoori gobi masala recipe

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.

Ingredients

  • 2 small cauliflowers, cut to large florets
  • 150 ml 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
  • 2 small cauliflowers, cut to large florets
  • 5.3 fl 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
  • 2 small cauliflowers, cut to large florets
  • 0.6 cup 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
To serve
  • 1 handful sautéed onions and green peppers
  • 1 handful sautéed onions and green peppers
  • 1 handful sautéed onions and green peppers

Details

  • Cuisine: Indian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Parboil the cauliflower florets in salted boiling water for five minutes. Drain and refresh in cold water. Drain again and set aside.
  2. 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.
  3. 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.
  4. Serve warm on a bed of sautéed onions and green peppers.

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