Tandoori gobi
Tandoori gobi, from above
VegPunjab

Tandoori gobi

Cauliflower that thinks it is chicken tikka. Charred, spiced and a vegetarian favourite.

50 minTime
7 gProtein each
mediumSpice
Gobi meets tandoor2 chapters · 1 min read

Make it your way

Grandma's wayPunjabi tandoori gobi.
The original
146kcalsame
7 gproteinsame
5 gfibresame
50minutessame

Tandoori gobi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cauliflower1 medium, in large florets
Hung curd (greek yogurt)½ cup
Besan (chickpea flour, gram flour)2 tbsp, roasted
Ginger garlic paste1 tbsp
Kashmiri chilli powder2 tsp
Garam masala1 tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Chaat masala1 tsp
Mustard oil1½ tbsp
Lemon juice2 tsp
Saltto taste

Method

4 steps
  1. 1Blanch florets in salted boiling water for 2 minutes; drain and dry well.
  2. 2Mix hung curd, roasted besan, ginger garlic, spices, mustard oil, lemon and salt.
  3. 3Coat florets and rest 20 minutes.
  4. 4Roast at 230 C on a rack for 18 to 20 minutes, turning once.
Serve it like this

Pile on a platter or sizzler, scatter coriander and onion, mint chutney alongside. Serve hot.

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Make it a meal

What goes with Tandoori gobi: a bread or rice, a side, something to drink and something sweet.

With a main Dal makhani100 min
On the side Hari chutney10 min
On the side Laccha pyaaz10 min
To drink Masala chaas10 min
To drink Sweet lassi10 min
Something sweet Atte ki panjiri45 min
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