Mughlai Cauliflower
Ingredients
- 1 medium cauliflower ⓘ
- 1 cup plain nonfat yogurt
- 1/4 cup gram flour (besan, chickpea flour)
- 1/2 cup cilantro ⓘ
- 1 tablespoon ginger, minced
- 3 garlic cloves ⓘ
- 2 green chilies ⓘ
- 1 teaspoon garam masala ⓘ
- salt, to taste
- 2 tablespoons vegetable oil ⓘ
- 1/2 teaspoon fenugreek seeds or 1/2 teaspoon methi leaves ⓘ
- 1 teaspoon paprika ⓘ
- 6 skewers (if wood, soak in water 24hrs) ⓘ
- 2 tablespoons melted butter ⓘ
- chat masala (optional)
- lemon wedge (optional) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).