Tandoori gobi masala recipe

• 2 small cauliflowers, cut to large florets
• 150 ml (5.3fl oz) Greek yoghurt
• 3 tbsp Patak's Tandoori Paste
• 4 tsp gram flour/chick pea flour
• 2 tsp Kasoori methi/dried fenugreek leaves
• 1 tbsp melted butter for basting
• 1 handful sauteed onions and green peppers

1. Parboil the cauliflower florets in salted boiling water for five minutes.
2. Drain and refresh in cold water.
3. Drain again and set aside.
4. Preheat the oven to 200C/gas 6.
5. 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.
6. Add the cauliflower florets and make sure to coat them all over with the marinade.
7. Set aside for 20-25 minutes to soak in the flavours.
8. 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.
9. Brush with butter half way through cooking.
10. Serve warm on a bed of sauteed onions and green peppers.

cauliflowers, flour, fenugreek leaves, butter, handful

Taken from www.lovefood.com/guide/recipes/14857/maunika-gowardhans-tandoori-gobi-masala (may not work)