Tandoori Phool - Tandoori Cauliflower

Ingredients

Cauliflower Large	1 no.
Marinade
Ginger paste	1 tbsp
Garlic paste	1 tbsp
Carom seeds	1 tsp.
Red chili pd.	2 tsp.
Kasoori Methi powder	1/2 tsp.
Roasted Chana Powder	2 tbsp
Hung Curd	1 cup
Mustard oil	2tbsp.
Salt	To taste
Basting and Garnish
Butter	2 tbsp.
Fresh Coriander	Small bunch
Chaat masala	1 tsp
Mint chutney
Lime	1 no.

Method of Preparation

• Cut the cauliflower in o medium sized florets leaving the long stalks for easy skewering.
• Mix all the ingredients of the marinade to a smooth and thick paste. 
• Boil water in a pan add salt and turmeric powder. Blanch cauliflower just for 3 to five minutes. Drain and dry completely and let it cool down. 
• Put the florets in marinade keep aside for two hours turning upside down once.   
• Skewer the cauliflower .Put the skewered cauliflower in to the tandoor and cook for five minutes.
• Remove from tandoor and baste with butter. Put them back into the tandoor for another five minutes or until done.   
• Remove from tandoor brush with butter and sprinkle chaat masala.
• Garnish with chopped coriander and serve hot with mint chutney and lime wedges.