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Modern Tandoori Gobhi | How to make Tandoori Gobhi
Indian Cuisine
1779 cal66g protein159g carbs108g fat
Ingredients
- 3 cloves garlic - 4 cl
- 1 rosemary
- 4 tbsp gram flour
- 3 tbsp cooking oil
- 300 gms Curds (yogurt)
- 1/4 tsp Red Chili Powder
- 3 tsp Garam masala
- 1.5 tsp Ginger
- 1 tsp coriander leaves
- 1/2 cup Cashews - 18 to 20
- 1 tsp salt
- 1/2 tsp cumin powder
- 3 tsp salt
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Instructions
- 1
Cut the cauliflower into large chunks. Bring a pot of water to boil, add 1 tsp salt and the cauliflower. Boil for a minute and drain.
- 2
Dry roast the chickpea flour in a frying pan (I recommend this one). Keep stirring till darkened. Take off heat.
- 3
Blend the cashews, garlic, ginger, oil and half the yogurt.
- 4
Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.
- 5
Combine with cauliflower in a bowl and leave for 20 mins if possible
- 6
Preheat the oven to 200 C. Oil an oven rack and heat. Place cauliflower on the hot rack. Cook for 20-25 mins till charred and tender inside.
- 7
Garnish with fresh mint, squeeze of lime and serve with pomegranate yogurt.
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