|
Ingredients
|
Quantity
|
|
Cauliflower
|
1 large
|
|
Curds (tie up for 1 hour)
|
2 cups
|
|
Garlic grated
|
½ tsp
|
|
Ginger grated
|
½ tsp
|
|
Mint leaves chopped
|
½ tsp
|
|
Crushed red chillies
|
½ tsp
|
|
Tandoori masala
|
½ tsp
|
|
Sugar
|
1 tsp
|
|
Butter
|
1 tbsp
|
|
For
seasoning:
|
|
|
Butter
|
1 tsp
|
|
Spring onion greens finely chopped
|
1 tbsp
|
Cut cauliflower into large florets. Clean well and immerse in
plenty of salted boiling water. Keep for 5-7 minutes. Drain and run under cold
water. Pat dry with a clean kitchen towel. Mix all other ingredients well to
form a smooth marinate. With a kitchen brush apply marinate all over the
florets. Apply as much as possible in the gaps too. Place in a greased shallow
baking dish. Place in a hot oven, bake till marinate dries up and floret is
tender. Heat butter, add spring onion
and stir fry for 2 minutes. Pour over the baked cauliflower and toss lightly
with a fork. Sprinkle some chaat masala if desired. Serve hot.
