For the Masala:
Grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder.
Then add garlic paste, ginger paste, curd, oil, red chilli powder, pepper powder, and salt.
Mix it well. The masala is ready.
For the Gobhi:
Marinate the gobhi in the masala for about 15 minutes.
Pierce the gobhi through skewers and cook in the tandoor.
If you don't have a tandoor, cook in a very hot oven in a drip tray till brown and done.
Brush with oil and cook 2-3 minutes.
Sprinkle chaat masala and lemon juice on top and serve hot.