
Ingredients:
• 1 kg – Cauliflower florets
• 1/4 tsp – black cumin (shajeera)
• 4 tsp – chaat masala
• 1/2 cup – grated Paneer (cottage cheese)
• 8 tsp – kasuri Methi
• 1/2 tsp – Turmeric
• 1 tsp – salt
• 4 tsp – Garam Masala
• 4 tbsp – cornflour or gramflour (besan)
• 1 tbsp – dried Lime powder
• 4 tsp – Red Chilli powder
• 2 tsp – freshly ground pepper
• 6 tsp – Ginger paste
• 6 tsp – Garlic paste
• 4 tsp – Lemon juice
• 1.5 cups – Yoghurt
• 1 cup – Cream
• Salt to taste
• Butter to taste
• Mint chutney to serve
Method:
- Wash the florets and soak them in a large bowl of water to which half tsp. of turmeric and 1 tsp. salt has been added.
- Wash and drain to remove any insects.
- Combine the black cumin, pepper, garam masala, lime powder, grated paneer and salt.
- Mix well and marinate in a bowl for 30 mins at room temperature or for 2 hours in the refrigerator.
- Combine the yoghurt, kasuri methi, cream, gram flour/corn flour in a bowl.
- Mix well.
- Add all the remaining ingredients, except butter and cauliflower, and whisk until the batter is well mixed and smooth.
- Add the cauliflower to this marinade.
- Mix well.
- Leave aside for 1 hour.
- Thread the cauliflower florets on skewers, 1 and 1/2 inch apart.
- Barbeque for 6-7 mins.
- Baste with butter.
- Sprinkle a little chaat masala over the barbecued cauliflower along with some lemon juice.
- Serve with mint chutney.