tandoori gobi or gobi tikka, how to make tandoori gobi | gobi recipes

By on May 23rd, 2014

tandoori gobi recipe

tandoori gobi or gobi tikka recipe – tandoori recipes are favorite in punjabi families. tandoori gobi is an excellent snack or starter recipe.

i don’t have a tandoor at home, but i can still cook tandoori dishes at home….. and make a great tandoori gobi.

to marinate the gobi or cauliflower in this recipe, i have used cashew yogurt. the best part was that no one came to know that the tandoori gobi was made in cashew yogurt. you can use regular dairy curd also for marination.

for curry based gravies and for marination of dishes like tandoori gobi or tandoori aloo or mushroom tikka, i always use cashew yogurt. i have not yet tried making a punjabi kadhi with cashew yogurt, so can’t say anything on this one. i know i have to post the making of a cashew yogurt, which i will do shortly.

if you are not a vegan, then make this tandoori gobi with yogurt. its a fool proof recipe and you will always thank me for this recipe.

this gobi tikka recipe is a spicy version, so if making for kids or folks who do not like spicy food, just cut down half of the red chili powder and garam masala. i have included both the measurements in the recipe details below.

on a side note, if you love grilled or baked vegetables like we do, then here is a baked cauliflower recipe and tandoori aloo for you.

lets start step by step gobi tikka or tandoori gobi recipe:

1: we need to use thick yogurt or you have to strain the yogurt. you can use a cheesecloth/muslin and tie the yogurt in it and let the whey drain out from it. this may take 45 mins to 1 hour. or use a fine mesh strainer like i have done.the first step would be to drain the yogurt.

2: chop the cauliflower or gobi into medium or large florets and rinse well in water. make sure they are of uniform size.

3: boil water with salt. add the florets and cook for 3-4 minutes. keep them in the hot water for 7-8 minutes more.

4: later drain the gobi florets and keep aside.

5: roast some gram flour/besan in a pan.

6: till it becomes golden brown and starts giving a nutty aroma.

7: lets make the marination now. take the hung or strained yogurt in a bowl and add all the dry spice powders and herbs.

8: mix well and add oil along with the roasted gram flour/besan.

9: stir the besan well so that no lumps are formed.

10: add the gobi pieces in the marination and gently coat them with the marination.

11: cover and keep the bowl aside for 1 hour or more. you can also refrigerate the marination and keep it overnight in the fridge. after 1 hour, gently again mix the whole mixture.

12: pre heat an oven to 200 degrees C. on a grilling rack, place the marinated gobi. keep a tray or plate below to avoid a messy kitchen surface.

13: place the tray in the oven. i kept the large florets on the rack and the smaller ones on an aluminium foil covered tray below. otherwise also, cover the bottom tray with aluminum foil or brown paper or butter paper so that juices or the marination do not fall on the tray.

14: grill in the oven for 20-25 minutes till the gobi florets are cooked. you can also char them a little if you want. but don’t overcook as they become dry. here are the grilled cauliflower florets. the gobi florets should be tender, juicy and well cooked.

15: serve tandoori gobi hot with some tandoori chutney – mint chutney usually served with tandoori snacks and onion-lemon slices. sprinkle some chaat masala and black salt from above.

these tender, spiced and grilled gobi pairs excellently with some bread, buns and naan or tandoori roti. you can also have them plain or as a side dish.

tandoori gobi

if you are looking for gobi recipes then i suggest you to check punjabi aloo gobi recipe, gobi paratha, aloo gobi matar, gobi pakoras, gobi masala and indo chinese recipe of gobi manchurian.

tandoori gobi or gobi tikka recipe below:

tandoori gobi
 
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tandoori gobi - marinated and grilled cauliflower to perfection
Author:
Recipe type: snacks, appetiser
Cuisine: north indian
Serves: 4 servings
Ingredients (american measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1 medium size cauliflower head or gobi
for the marination:
  • 21/4 to 21/2 cups cashew yogurt or milk yogurt
  • ½ tbsp ginger - garlic paste (approx 1 inch ginger & 2-3 garlic crushed or ground in a mortar-pestle)
  • ½ or 1 tsp red chili powder
  • ½ or 1 tsp garam masala powder or tandoori masala
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chaat masala
  • ½ tsp ajwain/carom seeds
  • 1 tsp kasoori methi/dry fenugreek leaves
  • 2 tbsp besan/gram flour, roasted
  • 1 or 2 tsp lemon juice
  • 1 tbsp oil
  • black salt or rock salt as required
Instructions
  1. hung the curd in a cheese cloth and let the whey get drained.
  2. alternatively you could also use a fine mesh sieve to drain the curd
  3. let this whole process take about 45 minutes to 1 hour. you don't want too thick a curd. so 45 mins is fine.
  4. meanwhile, rinse and chop the cauliflower/gobi florets into medium or large size.
  5. try to keep them in one size as its helps in uniform grilling or baking.
  6. boil water with salt.
  7. add the florets and simmer them for 3-4 minutes.
  8. switch off the fire and let the florets be in the hot water for 7-8 minutes
  9. drain the florets and keep aside.
  10. mix all the ingredients listed under marination.
  11. check the seasoning and add more if required.
  12. add the florets and mix well.
  13. marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time.
  14. preheat the oven to 200 degrees C.
  15. on a grill rack, place the cauliflower florets.
  16. you can also brush them with oil if required.
  17. grill or bake the cauliflower/gobi for 25-30 minutes or till they get cooked and the edges start to become browned.
  18. once grilled, remove from the tray and arrange on serving platter or plate.
  19. garnish tandoori gobi with coriander leaves and sprinkle some chaat masala.
  20. serve with mint-coriander-yogurt chutney along with sliced onion and lemon wedges.
  21. you can also sprinkle some lemon juice on the tandoori gobi if you want.
  22. enjoy tandoori gobi with bread, buns or rotis or naan.


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{ 28 Responses }

  1. Nandita says

    I set the oven at 200 degrees Fahrenheit instead of 400 degrees (which is approx what 200 degrees Celsius is – i checked the post the disaster! ) I was already running late and there was no time to saute it; that is a good idea though, I shall keep that in mind. Thanks!

  2. Nandita says

    This was a disaster! Not because of your recipe obviously, but because i overlooked the 200 CELSIUS part, and here everything is in Fahrenheit! Argh! It never cooked through properly :(
    Will have to see if I get the courage to try this again.
    I was really looking forward to try and taste this recipe, maybe the result of over anticipation! Sigh….

    • says

      :-( thats sad to know. it must have been slow roasted. i don’t know what you did. if i was there, i would just pan fried or shallow fried the cauliflower to get them to cook more. or just sauted them in some oil. you can try again. don’t lose heart. and this time for sure you will be careful :-)

  4. says

    I have tried making this recipe tandoori gobi and must say it turned out so well my husband couldn’t stop eating it he said it taste so much like chicken tandoori…and now its in the list of my fav quick recipes.

    Thank u Dassana!

  5. Sejal says

    I always try all your recipies and they r so delicious,can u plz tel me the measurement of 1cup in grams

  7. says

    I was looking for a gobi recipe!! Good, I found this one. Love the tikkas, looks star worthy. And as always great and lovely shots. Especially the one with all the spice placed in a circle,!!
    Only problem to me is, i don’t have a grill – so i will blanch the florets first & then marinate them and just saute in little oil.

    • says

      i won’t suggest to make tandoori gobi in microwave. you won’t get the grilled flavors here. instead of microwaving, you can pan fry the marinated gobi in some oil. use a non stick pan. even pan frying the gobi, makes them taste really good.