Tandoori gobi or Gobi tikka

INGREDIENTS
For the marination
2.25 to 2.5 cups cashew yogurt or milk yogurt
½ tbsp ginger - garlic paste (approx 1 inch ginger & 2-3 garlic crushed or ground in a mortar-pestle)
½ or 1 tsp red chili powder
½ or 1 tsp garam masala powder or tandoori masala
½ tsp turmeric powder
1 tsp coriander powder
1 tsp chaat masala
½ tsp ajwain/carom seeds
1 tsp kasoori methi/dry fenugreek leaves
2 tbsp besan/gram flour, roasted
1 or 2 tsp lemon juice
1 tbsp oil
black salt or rock salt as required
METHOD
hung the curd in a cheese cloth and let the whey get drained.
alternatively you could also use a fine mesh sieve to drain the curd
let this whole process take about 45 minutes to 1 hour. you don't want too thick a curd. so 45 mins is fine.
meanwhile, rinse and chop the cauliflower/gobi florets into medium or large size.
try to keep them in one size as its helps in uniform grilling or baking.
boil water with salt. add the florets and simmer them for 3-4 minutes.
switch off the fire and let the florets be in the hot water for 7-8 minutes
drain the florets and keep aside.
mix all the ingredients listed under marination.
check the seasoning and add more if required.
add the florets and mix well.
marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time.
preheat the oven to 200 degrees C.
on a grill rack, place the cauliflower florets.
you can also brush them with oil if required.
grill or bake the cauliflower/gobi for 25-30 minutes or till they get cooked and the edges start to become browned.
once grilled, remove from the tray and arrange on serving platter or plate.
garnish tandoori gobi with coriander leaves and sprinkle some chaat masala.
serve with mint-coriander-yogurt chutney along with sliced onion and lemon wedges.
you can also sprinkle some lemon juice on the tandoori gobi if you want.