Recipe of Punjab, flavours of Bengal, made in India, enjoyed all over the world...
Cauliflower is such a versatile vegetable! It can be used in stir fries, bakes, soups, roasts, curries and more. It is definitely one of the highlights on the menu of every Indian restaurant. Popularly served as Aloo Gobi (potato and cauliflower), cauliflower is definitely a vegetable to reckon with.
Today’s Tandoori Gobi recipe is inspired by a Bengali spice mix called ‘panch poran’, which literally means ‘five spices’. Typically, panch phoron consists of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds in equal parts. You can make your own panch poran mix from scratch, but if you are anything like me you will agree that convenience is the key to easy cooking. So why reinvent the wheel – simply go to your Indian grocer and get a readymade pack of panchporan!
The robust flavour ofpanchporan and the delicate texture of the creamy saffron marinade in which the cauliflower is marinated and normally cooked in a clay oven called ‘tandoor’, which gives this dish its name – Tandoori Gobi! Don’t worry just like you, I don’t have atandoor andthats when my oven comes to the rescue.
With this LSD dish you have a complete Indian meal in your culinary repertoire. Traditionally Indian meals comprise of a lentil curry, a dry or semi/dry vegetable dish, steamed rice and chapatis (Indian flatbread). The next time you have a dinner party surprise your guests with a true Indian feast. Serve this Tandoori Gobi along side Arhar ki dal, steamed rice and chapati. You can find the Arhar ki dal recipe here.Ingredients: 9 Cooking time: 30 minutes Serves: 4
- One medium sized cauliflower
- One sliced tomato
- One teaspoon of garlic paste
- 1.5 tablespoons of finely chopped mint
- 250 ml of light cooking cream (I used Philadelphia light cream)
- Quarter teaspoon of saffron powder
- Three teaspoons of toasted panch poran (Indian five spice mix)
- One teaspoon of coriander powder
- Fresh coriander to garnish
Pre-heat the oven to 180 degrees celsius. Wash the cauliflower, separate the florets and steam them for about five – seven minutes until slightly tender. Keep some of the cauliflower stems and leaves, simply slice them lengthwise and keep asideIn a pan roast the panch poran spice mix until you can smell those tantalising aromas and keep aside. Now in a bowl add 250 ml of cooking cream, garlic paste, all the spices including the panch poran mix, chopped mint leaves and cauliflower stems and leaves. Season with salt as desired.
Tada!!! Your LSD Tandoori Gobi is ready to be served. Garnish it with fresh coriander and serve it with rotis or a full Indian feast of dal, rice and rotis.