Tandoori-Style Cauliflower (Tandoori Gobhi) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 teaspoon salt |
1 tablespoon fresh lemon juice |
3 cups water |
6 cups cauliflower florets |
2 cardamom pods |
2 whole cloves |
1 (1-inch) cinnamon stick |
1 bay leaf |
1 1/2 teaspoons canola oil |
1 1/2 cups chopped white onion |
1 tablespoon finely ground blanched almonds (about 1/2 ounce) |
1 1/2 teaspoons grated peeled fresh ginger |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
3 garlic cloves, minced |
1/3 cup water |
6 tablespoons plain whole milk yogurt |
1/4 cup chopped fresh cilantro |
Directions:
1. To prepare cauliflower, bring first 3 ingredients to a boil in a large saucepan. Add cauliflower florets; cover, reduce heat, and simmer 5 minutes or just until tender (do not overcook). Drain.
2. To prepare spice mix, combine cardamom, cloves, cinnamon, and bay leaf in a medium nonstick skillet; cook over medium heat 2 minutes or until toasted and fragrant. Place mixture in a coffee or spice grinder; process until ground.
3. To prepare sauce, heat oil in skillet over medium heat. Add onion; sauté 8 minutes or until lightly browned. Stir in cardamom mixture, almonds, and next 5 ingredients (through garlic); cook 2 minutes. Remove from heat; cool slightly.
4. Preheat oven to 350°.
5. Place onion mixture and 1/3 cup water in a blender, and process until almost smooth, scraping sides of blender occasionally. Place onion mixture in skillet; gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently.
6. Place cauliflower in a shallow 2-quart baking dish; pour onion mixture over cauliflower, tossing to coat. Bake at 350° for 20 minutes or until thoroughly heated and just beginning to brown. Sprinkle with cilantro.
|
|