Mughlai Cauliflower

1. 1

   In a blender, whirl the yogurt, gram flour, cilantro, ginger, garlic, chilis, garam masala and salt until smooth.

2. 2

   Heat oil, add the fenugreek and paprika, cook until the seeds just turn color, and add into the yogurt mixture.

3. 3

   Cut the cauliflower head into 4 inch florets, and cook in microwave on high until tender-crisp (or you can blanch them if you wish).

4. 4

   Cool florets and then immerse them in the yogurt mixture, ensuring that they are all fully covered, and let them marinate in the refrigerator overnight, or at least 6hrs.

5. 5

   Skewer the florets, place under broiler for until the florets soften and char in places.

6. 6

   Remove and baste with melted butter and sprinkle with chaat masala.

7. 7

   Serve garnished with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.