|Tandoori Gobi Musallam|
Chopped onion - 1/2
Green chillies - 1
Large tomato -1
Ginger & Garlic paste together - 1 tsp
Thick curd - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Roasted cumin / jeera powder - 3/4 tsp
Crushed kastoori methi - 1tsp
Besan/ Chickpea flour - 1 tsp
Oil - 1 tsp
Ground masala paste - 1 tsp
( Onion,tomato,ginger,garlic,chilly masala paste)
Gobi/ Cauliflower - 1 small
Butter - 1 tbsp
Red chilly powder,Coriander powder,Roasted jeera powder - each 1/4 tsp
Garam masala - 1/2 tsp
Crushed cardamom -1
Water as needed for your gravy
Cashew nut - 6
Milk- 1/2 cup
(soak cashew nut in milk for 10 minutes.Grind it to a smooth paste & keep it aside )
Crushed Kastoori methi little
Roasted jeera powder
Take a pot of water make use the gobi is immersed in the water.Add 1tsp of salt,1/2 tsp red chilly powder & 1/4 tsp of turmeric powder.Cook till its half cooked & still crisp.
Strain the water out.
Pour the marinate both sides of the gobi,make sure its fully covered.Rest this for 1 or 2 hours or for at least 30 minutes.
Place the gobi on a baking tray & bake both sides till its light brown for 30 minutes at 350 deg.F
Last 5 minutes keep it in broil for the top to get a slight crust.Switch off the oven and remove gobi.
Let the gobi cool a bit take a sharp knife and make a slit on top ( a "X" mark ).
This is made for the gravy to get inside the gobi
In medium low flame cook till oil separates from the masala.
Now add the spices & cashew nut paste.
Fry for 2 to 3 minutes & pour water as needed for the gravy.
Cover & cook till the gravy is thick.Switch off the stove
Pour the gravy on top make sure it it fully covered.Sprinkle crushed kastoori methi,jeera powder & some butter on top.
Bake this at 350 deg. F for 5 to 10 minutes.
Each oven is different so please keep an eye.Once its slightly brown on top,remove from oven.
Enjoy this with rice or roti.
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