Mughlai Cauliflower

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READY IN: 45mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth.
  • Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture.
  • Cut the cauliflower head into 4 inch florets, and cook in microwave on high until tender-crisp (or you can blanch them if you wish).
  • Cool florets and then immerse them in the yogurt mixture, ensuring that they are all fully covered, and let them marinate in the refrigerator overnight, or at least 6hrs.
  • Skewer the florets, place under broiler for until the florets soften and char in places.
  • Remove and baste with melted butter and sprinkle with chaat masala.
  • Serve garnished with lemon wedges.
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