Are you someone who loves the thought of Gobhi or cauliflower, but are tired of eating it the same old way in the form of Aloo Gobhi? Well, here’s the recipe of Tandoori Gobhi by celebrity chef Saransh Goila, which not only tastes great but will make you forget that it’s Gobhi. It’s a must-try dish.
3.
1 cauliflower head, cut into florets, 1 tbsp mustard oil, 2 tsp red chilli powder, black salt to taste, salt to taste, 1/2 tsp jeera powder, 1/2 tsp ajwain, 1 tsp kasuri methi, 2 tbsp ginger garlic paste, 1/4 cup hung curd, juice of 1/2 a lemon, 2 cups refined flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chilli powder, 1 tsp dhania powder, 1/2 tsp garam masala powder, salt to taste, 1 tsp jeera powder, peri peri masala.
4.
1/4 cup Mayonnaise, 1/2 tsp Garlic powder, 1/2 tsp Onion powder, Salt & pepper to taste, 1/2 tbsp Ketchup, 1 tbsp Sriracha sauce
5.
Blanch the cauliflower florets by simply cooking them in boiling salted water for about 2-3 minutes until slightly tender. Immediately transfer them to an ice water bath to stop the cooking process and preserve their vibrant colour and_texture.
6.
Take a bowl and mix mustard oil, red chilli powder, black salt to taste, salt to taste, 1/2 tsp jeera powder, 1/2 tsp ajwain, 1 tsp kasuri methi. Next, add hung curd and lemon juice in this bowl and whisk well to make the tandoori masala.
7.
Now, marinate the blanched cauliflower in this tandoori masala and keep it aside.
8.
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9.
Take a bowl and mix flour with garlic powder, onion powder, chilli powder, coriander powder, garam masala powder, jeera powder, salt to taste and peri peri masala. Mix well all the ingredients using a whisker or in a zip pouch.
10.
Now, add marinated cauliflower florets to this pouch and shake well. Afterwards, squeeze the florets a bit so that the flour can soak the extra water in these florets. Keep aside and put mustard oil on a high flame and prepare the sauce.