Kasoori gobi tikka
Lunch recipe Kasoori Gobi Tikka
PREPARATION TIME : 10
COOKING TIME : 15
SERVES : 2
INGREDIENTS :
- 1 kg. cauliflower florets
- 1/4 tsp. black cumin (shajeera)
- 4 tsp. chaat masala
- 8 tsp. kasuri methi
- 1/2 cup grated paneer (cottage cheese)
- 1/2 tsp. turmeric
- 1 tsp. salt
- 4 tsp. garam masala
- 4 tbsp. cornflour or gramflour (besan)
- 1 tbsp. dried lime powder
- 4 tsp. red chilli powder
- 2 tsp. freshly ground pepper
- 6 tsp. ginger paste
- 6 tsp. garlic paste
- 4 tsp. lemon juice
- 1&1/2 cups yoghurt
- 1 cup cream
- Salt to taste
- Butter to taste
- Mint chutney to serve
METHOD
- Wash the florets and soak them in a large bowl of water to which half tsp. of turmeric and 1 tsp. salt has been added. Wash and drain to remove any insects.
- Combine the black cumin, pepper, garam masala, lime powder, grated paneer and salt. Mix well and marinate in a bowl for 30 mins. at room temperature or for 2 hours in the refrigerator.
- Combine the yoghurt, kasuri methi, cream, gramflour/cornflour in a bowl. Mix well. Add all the remaining ingredients except butter and cauliflower and whisk until the batter is well mixed and smooth.
- Add the cauliflower to this marinade. Mix well. Leave aside for 1 hour.
- Thread the cauliflower florets on skewers, 1 and 1/2 inch apart.
- Barbeque for 6-7 mins. Baste with butter. Sprinkle a little chaat masala over the barbecued cauliflower along with some lemon juice.
- Serve with mint chutney.
