My love for Tandoori dishes started with .. no not Tandoori Chicken, but with Fish. When we were kids, as a special treat my Father made this absolutely wonderful Pomfret and served it with Coriander Chutney. We didn't have a tandoor - he applied the spices to the fish, let it marinate and then baked it in the oven. So many years later I still remember the taste. Anyhu, my Ma made a lot of Tandoori vegetarian dishes - Paneer, Mushroom, Potatoes, Cauliflower. This recipe has been adapted from my Ma's version.
1 medium sized cauliflower, cut into large florets
1 1/2 cups yogurt (without the water). I used low fat Greek yogurt available at the local grocery store.
5-6 garlic loves, finely chopped or grated
1" ginger, grated
1 tsp lemon juice
1 1/2 tsp red chilli powder
1 tsp chaat masala
1 tsp freshly ground black pepper
1 tsp amchoor
2 tsp oil
Salt to taste
1 tbsp chopped coriander leaves
1 lemon cut into rings
1/2 onion cut into rings
1/2 tsp chaat masala
Boil about 4-5 cups water with 1 tsp salt and 1 tsp lemon juice. Add the cauliflower florets and cook till almost done. Drain and let dry on a kitchen towel or paper towel.
In a large bowl, mix the yogurt, ginger, garlic, red chilli powder, chaat masala, amchoor, pepper, salt. Add the florets to this mix and marinade for about 1 hr.
Preheat oven. Lightly grease a baking pan and place the florets. Bake on 400 F for 30 minutes till the florets are light brown. (Remove one floret at this time and check if the masala and cauliflower is cooked. if not, then cook for a couple of minutes more). Remove from oven and keep aside.
While serving, place the onion rings an lemon rings on the serving plate and sprinkle the coriander leaves. Put the cauliflower florets and sprinkle chaat masala. Serve hot.