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HomeTandoor Cauli wedges

Tandoor Cauli wedges

Tandoor morni’s tandoor oven or clay tandoori oven are efficient enough to make recipes for vegetarians as well. There are multiple vegetables that can be cooked in tandoor oven or clay tandoori ovens. The tandoori cauli wedges is one of the best tandoori dishes for vegetarians. A tandoor is a clay oven that can be either above ground or buried in the ground. It is often heated to 600–900° F with wood or charcoal. Tandoor ovens or clay tandoori ovens today can be either gas or electric. Lets not wait more and dive deep into the process of making this delicious recipe with the help of tandoor morni’s tandoor oven or tandoori clay ovens.

Cauliflower steaks marinated in our tandoori sauce overnight will yield a delicious vegetable side dish. They are fantastic for a BBQ or grilling in tandoor oven or clay tandoori oven.

Ingredients: 

  • Grated Ginger,1 pc 
  • Yogurt, 150g 
  • Garlic cloves,2
  • Garam masala, 1 teaspoon
  • Cumin, 1 teaspoon
  • Ground coriander, 1 teaspoon
  • Turmeric, ½ teaspoon
  • Spicy chili powder ½  teaspoon
  • Tomato purée,2 tablespoons
  • Lemon, 1/2
  • Cauliflower , 1 pc
  • 1 red pepper, deseeded and finely sliced, for serving

To make the chutney or Sauce

  • Mint ,25g 
  • Coriander, 25g 
  • Unseasoned peanuts, 30g
  • 1 de-seeded and chopped green chili
  • 1 Squeezed lemon
  • Rapeseed oil,2 tbsp

Method of Preparation

STEP 1

In a bowl, mix the yogurt, tomato purée, spices, ginger, garlic, and lemon juice. Remove the cauliflower’s outer leaves. Remove the very bottom of the stem, and then cut it into 8–12 wedges that are 3–4 cm thick. Blanch for 3 minutes in a pan of boiling water .Pour into a big bowl after being drained and allowed to dry. Combine with the marinade, cover, and chill overnight.

STEP 2 

Blend or process all the ingredients for the chutney until they are completely smooth. If it seems too thick, add few tablespoons of water.

Step 3

This  involves placing the cauliflower directly on the grill of tandoor oven or tandoori clay oven with the help of grilling skewers. Cook for 7 to 10 minutes, until beautifully browned and the stalk may be easily pierced. Alternately, cook for the same amount of time while flipping in a skewer over high heat. Sprinkle the chopped red chili over top and drizzle with the chutney.

Serve it with the mint chutney (sauce).

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