Tandoori cauliflower with mint chutney

Main Dish
4 servings
35 min
30 min
Very Easy


Number of serving: 4
1 Large Cauliflower, cut into large florets

3 Green Cardamoms

1 Stick Cinnamon

5 Black Peppercorns

2 tsp Sea Salt

4 Tbsp Yogurt

1 ½ tsp Red Chili Powder

1 ½ tsp Garam Masala Powder

1 ½ tsp Cumin Powder

¾ tsp Black Salt

½ tsp Sea Salt

¾ tsp Chaat Masala

¾ tsp Coriander Powder

¾ tsp Fenugreek Leaves

2 tsp Ginger Paste

2 tsp Garlic Paste

1 tsp Dried Mint Leaves

2 Tbsp Vegetable Oil

30 g Mint Leaves, chopped

50 g Coriander Leaves

2 Tbsp Chopped Ginger

6 Green Chilies, seeded and chopped

2 Tbsp Pomegranate Seed Powder

1 Cup Yogurt

1 tsp Sea Salt

Juice of 1 Lime


  • Bring a large pan of water to a boil. Add the cardamoms, cinnamon, cloves, black peppercorns, and sea salt. Lower the heat to medium and simmer for about 5 minutes.
  • Remove the pan from the heat and add in the cauliflowers. Set aside for 10 minutes.
  • Then drain the cauliflowers and plunge into iced water. Drain when cool and pat dry.
  • In a medium bowl, combine all the marinade ingredients and rub into the cauliflowers and set aside for 1 hour.
  • Meanwhile, prepare the mint chutney. Grind all the ingredients except yogurt, salt and lime juice to make a smooth paste, gradually adding up to 4 tsp of water. Then mix in the yogurt, salt and lime juice.
  • Preheat the oven to 400?F. Roast the cauliflowers in the oven for about 10 to 15 minutes, or until the cauliflowers are fully cooked but still firm.
  • Serve immediately with mint chutney.


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