Modern Tandoori Gobhi
This tandoori gobhi (cauliflower) has warm spicy Indian flavours blended with a Mediterranean twist. Ideal for quick summer meals as it is enriched with the freshness of mint, pomegranate and cool yogurt.
Watch the video recipe:
What you need-
Salt (I love using Himalayan pink salt)
Pepper (freshly cracked, purchase here)
4 tbsp chickpea flour (besan)
½ cup cashew nuts
3 garlic cloves
1.5 tbsp grated ginger
3 tbsp vegetable oil
300 gms plain yogurt
Pinch of chilly powder
3 tsp garam masala
3 tsp cumin powder
Handful of chopped mint leaves
Putting it all together-
Cut the cauliflower into large chunks. Bring a pot of water to boil, add 1 tsp salt and the cauliflower. Boil for a minute and drain.
Blend the cashews, garlic, ginger, oil and half the yogurt.
Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.
Combine with cauliflower in a bowl and leave for 20 mins if possible
Preheat the oven to 200 C. Oil an oven rack and heat. Place cauliflower on the hot rack. Cook for 20-25 mins till charred and tender inside.
Garnish with fresh mint, squeeze of lime and serve with pomegranate yogurt.
More easy Indian recipes to try: