Tandoori Gobi

◷ Prep & cook time: 45mins | Servings: 4

This Tandoori Gobi uses Aazol's Ghati Masala: Spicy All-purpose Masala to give cauliflower florets a spicy, aromatic marinade. Roasted at high heat, the florets develop crisp, charred edges while staying tender at the centre.

Ingredients:

1 medium cauliflower, cut into medium florets (about 600g)

1/2 cup thick plain curd or hung curd

1 1/2 teaspoons Aazol's Ghati Masala: Spicy All-purpose Masala

1 tablespoon ginger-garlic paste

1 tablespoon lemon juice

1 tablespoon besan (gram flour)

1/4 teaspoon turmeric powder

1 teaspoon kasuri methi, crushed

1 tablespoon oil

Salt, only if required

Lemon wedges and coriander leaves, for serving

Instructions:

1. Bring a large pot of water to a boil. Add the cauliflower florets and blanch for 2 minutes, then drain immediately.

2. Spread the florets on a clean cloth or tray and let them dry completely so the marinade can cling properly.

3. In a bowl, whisk the curd with Aazol's Ghati Masala: Spicy All-purpose Masala, ginger-garlic paste, lemon juice, besan, turmeric, kasuri methi and oil.

4. Add the cauliflower and toss gently until every floret is evenly coated. Taste the marinade before adding any extra salt.

5. Rest the marinated cauliflower for 20 minutes.

6. Arrange the florets in a single layer on a lined baking tray. Bake in a preheated oven at 220°C for 18-20 minutes.

7. Turn once halfway through and grill for another 2-3 minutes until the edges are lightly charred.

8. Finish with coriander and a squeeze of lemon, then serve hot.

Enjoy this roasted Tandoori Gobi flavoured with Aazol's Ghati Masala: Spicy All-purpose Masala!