Tandoori Gobhi (subzi)


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Tandoori Gobi, succulent pieces of cauliflower marinated in tandoori spices.Serve these with toothpicks to make a conversation starter or with rotis or parathas to make a quick working lunch.

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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.

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Makes 4 servings
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Ingredients

2 cups blached cauliflower florets
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup sliced onions
1/2 cup sliced capsicum
salt to taste

To Be Mixed Into A Marinade
1 cup curds (dahi)
1 tsp garlic (lehsun) paste
2 tsp chilli powder
2 tsp besan (bengal gram flour)
1/2 tsp ginger (adrak) paste
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
parathas/ rotis/ naans

Method
  1. Combine the cauliflower florets and the marinade in a deep bowl, mix gently and cover and keep aside to marinade for 15 minutes.
  2. Heat the oil in a broad non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
  4. Add the capsicum and sauté on a medium lame for 1 more minute.
  5. Add the marinated cauliflower and a little salt, mix well and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
  6. Garnish with coriander and serve immediately with parathas, rotis or naans.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
1 review received for Tandoori Gobhi (subzi)
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 Reviewed By
Recipe lover 2013June 15, 2013

Cauliflowers cooked in a lovely besan and curd marinade. Mildly spiced and healthy vegetable to have.

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Reviewed June 15, 2013by Recipe lover 2013

Cauliflowers cooked in a lovely besan and curd marinade. Mildly spiced and healthy vegetable to have.

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