Gobhi Angar | Cooksmart | New Season | Sanjeev Kapoor Khazana

Cauliflower florets marinated in spicy yogurt and cooked on a barbeque
GOBHI ANGAR
Ingredients
500 gms cauliflower, cut into large florets blanched with salt and turmeric powder
2 tbsps oil + for basting
2 tbsps gram flour (besan)
½ cup hung yogurt
15-20 garlic cloves
2 inch ginger
1½ tbsps red chilli paste
Salt to taste
½ tsp black salt
½ tsp chaat masala + to sprinkle
½ tsp carom seeds (ajwain)
½ tsp garam masala powder
Juice of 1½ lemons
To serve
A few iceberg lettuce leaves
A few spring onions, thinly sliced
A little grated carrot
A few thin strips of green capsicum
Method
1. Heat oil in a non-stick pan kept on barbeque. Add gram flour and saute till raw smell disappears.
2. Chop garlic and ginger in a chopper.
3. Place hung yogurt in a bowl, add ginger-garlic, gram flour and mix well. Add red chilli paste, salt, black salt, chaat masala, carom seeds, garam masala powder and lemon juice and mix well.
4. Add cauliflower florets and mix well so that all the florets are well coated. Set aside to marinate for ½-1 hour.
5. String the cauliflower florets onto skewers and place on the barbeque and cook, rotating the skewers from time to time to ensure even cooking. Baste the florets with a little oil cook till completely done.
6. Keep some iceberg lettuce, spring onions, carrot, green capsicum on a serving plate.
7. Remove the cauliflower florets from the skewers and place on the serving plate. Sprinkle a little chaat masala and serve hot.
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