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
- 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
- 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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