Tandoori Gobhi (subzi)
by Tarla Dalal
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Succulent pieces of cauliflower marinated in tandoori spices. You can marinate chunks of paneer, mushrooms, or even boiled potatoes to make interesting variations. Serve these with toothpicks to make a conversation starter or with rotis or parathas to make a quick working lunch.
- Combine the cauliflower florets and the marinade in a deep bowl, mix gently and cover and keep aside to marinade for 15 minutes.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium lame for 1 more minute.
- Add the marinated cauliflower and a little salt, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
- Garnish with coriander and serve immediately with parathas, rotis or naans.
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