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.
Preparation Time : 20 mins.
Cooking Time : 20 mins.
2 cups cauliflower florets, parboiled
˝ teaspoon cumin seeds ( jeera)
1 cup onions, sliced
1 cup capsicum, sliced
salt to taste
1 teaspoon oilTo be mixed into a marinade
˝ cup curds, beaten
1 teaspoon Bengal gram flour (besan)
1 teaspoon ginger paste
2 teaspoons garlic paste
1 teaspoon chilli powder
˝ teaspoon kasoori methi (dried fenugreek leaves)
salt to tasteFor the garnish
1 tablespoon chopped coriander Method
1.Marinate the cauliflower florets in the prepared marinade for approximately 15 minutes.
2.Heat the oil and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they are translucent.
3.Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked.
4.Adjust the salt and serve hot, garnished with the coriander.