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

How to Make Kasoori gobi tikka

• 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.