Beef dripping keema naan
These naan breads are made with minced beef and fragrant Indian spices including cumin, turmeric, chaat masala and chilli. Great for a weekend dinner
Cauliflower chaat
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 1 cauliflowercut into large chunks
- ¼ tsp kashmiri chilli powder
For the marinade
- 2 tsp kashmiri chilli powder
- 1 tsp ginger & garlic paste
- ½ limejuiced
- 1 tsp paprika powder
- ½ tsp turmeric powder
- 50g natural yogurt
- 1 tsp garam masala
- 1 tbsp vegetable oil
To serve
- 4 tbsp natural yogurt
- green chutney
- 4 tbsp pomegranate seeds
- small pack corianderroughly chopped
- 2 tbsp crispy fried shallotsor onions
Nutrition: per serving
- kcal262
- fat18g
- saturates2g
- carbs13g
- sugars10g
- fibre7g
- protein9g
- salt0.95g
Method
step 1
Sprinkle the cauliflower with the chilli powder. Put a steamer on the hob or place a colander in a pan with 5cm water in the bottom and steam the cauliflower for 5 mins until just tender.
step 2
Blend all the marinade ingredients in a food processor, rub them over the cauliflower, then leave to marinate for 1 hr.
step 3
Cook the cauliflower on a medium-hot barbecue with the lid on until cooked through (check by inserting a small knife into the stem), making sure the cauliflower doesn’t directly touch the flames and burn. (Or heat oven to 220C/200C fan/gas 7 and cook on a baking tray for 10-15 mins until cooked through.)
step 4
Put the cauliflower on a plate and coat all over with the yogurt. Zig-zag the green chutney over, then sprinkle the pomegranate seeds, coriander and fried shallots on top.
