Kasoori gobi tikka

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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