Tandoori Gobhi Masala

Ingredients 

• 8-12 large cauliflower florets
• ½ cup hung yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon dried fenugreek leaves (kasoori methi) powder
• ½ teaspoon chaat masala
• Salt to taste 
• ½ tablespoon gram flour (besan)
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil
• Melted butter as required for greasing and basting

Gravy

• 2 tablespoons oil
• 1 tablespoon + 1 teaspoon butter 
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 large tomato finely chopped
• 1 cup tomato puree
• 2 tablespoons coriander powder
• 2½ teaspoons red chilli powder
• 1 teaspoon garam masala powder
• ½ teaspoon turmeric powder
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• Salt to taste
• ¼ cup fresh cream  + for garnish
• Fresh coriander sprigs for garnish

Method

1. Take hung yogurt in a bowl, add ginger-garlic paste, red chilli powder, garam masala powder, carom seeds, dried fenugreek leaf powder, chaat masala, salt, gram flour, lemon juice and mustard oil and whisk well.
2. Add cauliflower florets and mix till all the florets are well coated. Set aside to marinate for 30 minutes.
3. Preheat the oven to 200˚C. Grease a baking tray with butter.
4. Arrange the marinated cauliflower florets on the buttered baking tray, keep the tray in the preheated oven and bake for 15-20 minutes, basting with butter in between.
5. Meanwhile to make gravy, heat oil in a deep non-stick bottom pan, add 1 tbsp butter and let it melt. Add cumin seeds and let the colour change.
6. Add onion, mix and sauté till golden brown. Add ginger-garlic paste, mix well and saute till raw smells disappear. Add tomato, mix well and saute till pulpy.
7. Add tomato puree, mix well and saute for 1-2 minutes. Add coriander powder, red chilli powder, garam masala powder, dried fenugreek leaf powder, turmeric powder and salt and mix well. Add 1 cup water and mix well. Cook for 2-3 minutes or till the oil separates.
8. Add the cooked cauliflower and mix well. Add fresh cream, mix well and cook for 30 seconds. Add the remaining butter, mix well and take the pan off the heat.
9. Transfer into a serving bowl, garnish with fresh cream and coriander sprigs and serve hot.