Cualiflower (Gobi) is most common vegetable found in Asain and European countries. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
In Indian cuisine one can witness versatility of cauliflower teamed up with different spices, herbs and veggies.
Gobi Tikka is once such dish adopted by nawabi cuisine and served as a starter.
Check out gobi tikka journey from my pantry to my plate.
Gobi Tikka
Ingredients
Gobi : 200 gms cut into medium size
Thick curd : 100 gms
Red chili powder : 1.5 tspn
Salt : As per your taste
Garam Masala : 1/4 tspn
Coriander seed powder : 1/2 tspn
cumin powder : 1/2 tspn
Ginger garlic paste : 1 tspn
Kasuri methi : 1/4 tspn
Turmeric : 1/4 Ttspn
Oil to shallow fry
Method :
- Wash and cut cauliflower into medium size.
- Boil them in hot boiling water with salt and turmeric for 7 mins. Strain water and rest gobi at room temperature.
- Whisk curd and all other ingredients.
- Add cauliflower and coat curd to it.
- Marinate for 1 hr.
- Shallow fry them on medium flame until they are fried on all sides and change color.
- Serve with ketchup or any chutney.
For More nawabi cuisine reciper : http://desifusiontwist.blogspot.in/2016/06/veg-nawabi-platter.html
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