Partially steam the cauliflower florets and keep them aside.

In a large mixing bowl add 1 cup hung curd or greek yogurt, ½ tsp red chilli powder, 1 tsp garam masala powder, 1 tsp chaat masala powder, ½ tsp turmeric powder, 1 tsp coriander powder,1 tsp kasuri leaver,½ tsp ajwain seeds, salt to taste and 3 tbsp besan. Mix well until well combined. Check for salt and other seasoning and adjust accordingly.

Add the cauliflower florets to the masala and mixwell to ensure that the cauliflower is well coated with masala. Leave to marinate for an hour.

Heat a cast iron pan and grease it. Place the pieces of marinated cauliflower in the hot pan. Do not stir. Arrange the pisces in the pan and drizzle a little oil over the cauliflower.

Cover the pan to allow the cauliflowers to cook through. They will brown on one side ,so should be flipped over intermittently to brown evenly on all sides. A pair of tongs can be used to flip the pieces over. This will take 5 to 7 minutes to cook.

For a tandoori flavour, place 2 pieces of coal on the flame and heat them till red hot.

Place the red hot coals in a small steel bowl and put the bowl in the pan with the cauliflower. Add 1 tsp of ghee or oil to the hot coals and cover the pan. The addition of ghee will make the coal smoke and the captured smoke will add flavour to the tikkas.

After a few seconds remove the cover.

Tandoori gobi tikka is ready. Serve with a salad of onion rings tossed in black salt and lemon juice.