Tandoori Gobi

• 1 cauliflower carefully cut into large florets
• 1 cup curd Thick
• 1/4 teaspoon ginger garlic paste Optional
• 1 tablespoon coriander powder
• 2 teaspoons chilli powder or to taste
• 1/4 teaspoon turmeric powder
• 2 tablespoons besan
• 1 teaspoon Garam Masala
• 1 teaspoon chaat masala Chunky
• 1 teaspoon green chillies Crushed/minced, optional
• 1 teaspoon olive oil - 1tsp
• 2 teaspoons lemon juice
• 1 pinch asafoetida /hing
• 1/4 cup onions thinly sliced
• cilantro for garnish
• salt as required

1. Mix the curd along with all the powders (Chilli, Turmeric, Besan, Garam Masala, coriander powder & chaat Masala) in a bowl. If using ginger garlic paste & green chillies, add them too. Add salt & hing.
2. Cook cauliflower in microwave or parboil it with salt water. Do not overcook.
3. Drop the Cauliflower to the spice mixture and mix well. Cover bowl with plastic wrap or lid and allow it to marinate for about 4-5 hrs in the refrigerator.
4. These are made in the Tandoor/Grill. If using a grill, push the florets onto bamboo skewers and place on the grill; keep some marinate mixture aside & brush the florets once in a while; be careful not to let them burn. Or, place the florets on a baking tray, sprinkle with olive oil and broil at 350F until color changes. Flip the florets halfway through.
5. Toss sliced onions and lemon juice together and garnish it on the Gobi along with Cilantro.

cauliflower, curd, ginger garlic, coriander powder, chilli powder, turmeric powder, besan, garam masala, chaat masala, green chillies, olive oil, lemon juice, asafoetida hing, onions, cilantro, salt

Taken from www.yummly.com/recipe/Tandoori-Gobi-1674388 (may not work)