by Tarla Dalal
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Just a teaspoon of oil is needed to cook this cauliflower marinated in low fat curds. You don't even need a tandoor to acquire that distinctive smoky flavour!
- Marinate the cauliflower florets in the prepared marinade for approx. 15 minutes.
- Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they turn translucent.
- Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked. Pour into a bowl. Keep aside.
- Heat the charcoals on an open flame to ignite them.
- Transfer to a small katori (bowl) with the help of a pair of tongs.
- Place this katori (bowl) in the bowl containing the cooked cauliflower.
- Pour oil on the ignited charcoal and cover the larger bowl with a lid.
- Keep aside for about 5 minutes and then remove the lid and discard the small katori of charcoals. This process, called smoking, imparts the typical tandoori taste to the dish.
- Serve hot garnished with coriander.
- VARIATION: TANDOORI PANEER
- Replace the cauliflower with 1½ cups of low fat paneer (cottage cheese) / tofu (soya paneer).
Nutrient values per serving
| 48 calories|| 2.6 gm|| 5.9 gm|| 1.6 gm|| 0 mg|| 0.7 gm|
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