Mughlai Cauliflower

Name: 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)

16 ingredients

7 steps

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)

Directions

1

In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth.
2

Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture.
3

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).
4

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.
5

Skewer the florets, place under broiler for until the florets soften and char in places.
6

Remove and baste with melted butter and sprinkle with chaat masala.
7

Serve garnished with lemon wedges.