Halwai October 18, 2018

Ingredients:

• 1 large Cauliflower
• 2 cups – Curd (tie up for 1 hour)
• 1/2 tsp – garlic, grated
• 1/2 tsp – ginger, grated
• 1/2 ts – Mint leaves, chopped
• 1/2 tsp – crushed Red Chillies
• 1/2 tsp – tandoori masala
• 1 tsp – Sugar
• salt to taste
• 1 tbsp – Butter
• For seasoning
• 1 tsp – Butter
• 1 tbsp – Spring onion greens, finely chopped

Method:

  1. Cut cauliflower into large florets.
  2. Clean well and immerse in plenty of salted boiling water.
  3. Keep for 5-7 minutes.
  4. Drain and run under cold water.
  5. Pat dry with a clean kitchen towel.
  6. Mix all other ingredients well to form a smooth marinate.
  7. With a kitchen brush apply marinate all over the florets.
  8. Apply as much as possible in the gaps too.
  9. Place in a greased shallow baking dish.
  10. Place in a hot oven, bake till the marinate dries up and floret is tender.
  11. Heat butter, add spring onion and stir-fry for 2 minutes.
  12. Pour over the baked cauliflower and toss lightly with a fork.
  13. Sprinkle some chaat masala if desired.
  14. Serve hot.

Recipe courtesy of Sify Bawarchi