1 large cauliflower
2 cups curds (tie up for 1 hour)
1/2 teaspoon grated garlic
1/2 teaspoon grated ginger
1/2 teaspoon mint leaves, chopped
1/2 teaspoon crushed red chillies
1/2 teaspoon tandoori masala
1 teaspoon sugar
salt to taste
1 tablespoon butter

For seasoning

1 teaspoon butter
1 tablespoon spring onion greens, finely chopped

1. Cut cauliflower into large florets.

2. Clean well and immerse in plenty of salted boiling water.

3. Keep for 5-7 minutes.

4. Drain and run under cold water. Pat dry with a clean kitchen towel.

5. Mix all other ingredients well to form a smooth marinate.

6. With a kitchen brush apply marinate all over the florets.

7. Apply as much as possible in the gaps too.

8. Place in a greased shallow baking dish.

9. Place in a hot oven, bake till marinate dries up and floret is tender.

10. Heat butter, add spring onion and stirfry for 2 minutes.

11. Pour over the baked cauliflower and toss lightly with a fork.

12. Sprinkle some chaat masala if desired.

Serve hot.