Tandoori gobi masala recipe

Veggie tandoori dishes are very popular in India. The fragrant Patak’s Tandoori Paste in this recipe really clings to the cauliflower, and basting with butter gives a lovely charred edge to your veg. 

If you can’t find dried fenugreek leaves, don't worry! Just make sure you garnish with fresh coriander before serving.

Ingredients

To serve

Details

  • Cuisine: Indian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Parboil the cauliflower florets in salted boiling water for five minutes. Drain and refresh in cold water. Drain again and set aside.
  2. Preheat the oven to 200C/gas 6. In a mixing bowl combine the Greek yoghurt, Patak's Tandoori Paste, gram flour and dried fenugreek and whisk lightly to form a smooth marinade. Add the cauliflower florets and make sure to coat them all over with the marinade. Set aside for 20-25 minutes to soak in the flavours.
  3. Place the marinated florets on an oiled baking tray in the oven for 10-15 minutes until they are tender and charred around the edges. Brush with butter half way through cooking.
  4. Serve warm on a bed of sautéed onions and green peppers.

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