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tandoori gobi recipe, how to make tandoori gobi recipe | gobi tikka recipe

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tandoori gobi or gobi tikka recipe with step by step photos – 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/dahi. its a fool proof recipe and you will always thank me for this recipe. few more similar recipes paneer tikka, paneer tikka masala, aloo tikka and amritsari paneer tikka 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.

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

gobi tikka or tandoori gobi recipe below:

4.56 from 9 votes
tandoori gobi recipe
prep time
1 hr 30 mins
cook time
30 mins
total time
2 hrs
tandoori gobi recipe - marinated and grilled cauliflower to perfection
course: appetizers, snacks
cuisine: north indian
servings: 4 servings
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients:
  • 1 medium size cauliflower head or gobi
for the marination:
  • 2.25 to 2.5 cups milk yogurt (curd or dahi) or cashew yogurt
  • ½ tablespoon ginger + garlic paste (adrak lahsun ka paste) OR approx 1 inch ginger and 2-3 garlic crushed or ground in a mortar-pestle
  • ½ or 1 teaspoon red chili powder (lal mirch powder)
  • ½ or 1 teaspoon garam masala powder or tandoori masala
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon chaat masala
  • ½ teaspoon ajwain (carom seeds)
  • 1 teaspoon kasoori methi (dry fenugreek leaves)
  • 2 tablespoon besan - roasted (gram flour)
  • 1 or 2 teaspoon lemon juice
  • 1 tablespoon oil
  • black salt or rock salt as required
how to make recipe
preparation for gobi tikka recipe:
  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. add the florets and simmer them for 3-4 minutes.
  7. switch off the fire and let the florets be in the hot water for 7-8 minutes
  8. drain the florets and keep aside.
  9. mix all the ingredients listed under marination.
  10. check the seasoning and add more if required.
  11. add the florets and mix well.
  12. marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time.
baking gobi tikka:
  1. preheat the oven to 200 degrees C.
  2. on a grill rack, place the cauliflower florets.
  3. you can also brush them with oil if required.
  4. grill or bake the cauliflower/gobi for 25-30 minutes or till they get cooked and the edges start to become browned.
  5. once grilled, remove gobi tikka from the tray and arrange on serving platter or plate.

  6. garnish tandoori gobi with coriander leaves and sprinkle some chaat masala.
  7. serve gobi tikka with mint-coriander-yogurt chutney along with sliced onion and lemon wedges.
  8. you can also sprinkle some lemon juice on the tandoori gobi if you want.
  9. enjoy tandoori gobi with bread, buns or rotis or naan.


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.




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This post was last modified on October 31, 2016, 9:02 pm

    Categories Baked SnacksDinner RecipesIndian Vegetable RecipesNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes

View Comments (50)

  • Very Nice preparation, if you could please inform about power level settings in Microwave and time to cook it in MW

    • 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.

  • 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.

  • Dassana, I read your interview on Food Writer Fridays and followed the link to this mouthwatering recipe. So glad I did!

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

  • 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!

  • 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....

    • :-( 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 :-)

  • 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!

  • Hi i have tired some of ur recipes ---n i must tell t way u present makes it look so easy n beginners like me can see the pictures n understand it in a better way.
    Ur effort makes things easy for us. Thk u

  • Hi i have tired some of ur recipes —n i must tell t way u present makes it look so easy to understand n fr cooking. Ma husband is happy wid ma cooking n d taste u gives to ur recipes is yummiest.
    I must salute u for ur mind blowing recipes n fr ur cooking.

  • Hi Dassana!

    I am in love with your food blog and its recipes. They are simply awesome and your way of presentation makes them seem so simple to make.

    Earlier, I used to google out recipes before trying out something new; but now, I simply come to vegrecipesofindia, look for a cool recipe and try it out!

    Great job! Keep going!

    Cheers,
    Pranita

    P.S.: My husband fell in love with my cooking since the time I made Hyderabadi Dum Biryani - your way!

    • welcome pranita. glad to know this. you are always welcome in this cooking blog. please feel free to write any query about recipes.

  • Hi Amit,

    I'm very fond of cooking n keep visiting ur blog evryday to learn something new.I always like to try something new apart frm what I hv learnt frm my mom n must say ur recipes help all v fud lovers a lot.

    Three cheers to u for this.

    I have tried ur recipe of tandoori Gobi n as I dnt hv a grill option I deep fried them with adding a lil corn flour fr d extra crunch n yes they were gud.thanku once again.

    Also r u vegetarian n cuk only veg or do u cuk non veg too can v hv d privilege of cuking ur non veg recipes too.

    Thanks :-)

    • thanks deepshika for the lovely comment. nice to know your variation to the tandoori gobi. in some restaurants i have seen, they do this way. we are vegetarians and cook only vegetarian food at home. so thus the website has only vegetarian recipes.

    • you can either deep fry or shallow fry. in this case, you add more of besan like about 4 to 5 tbsp as the besan will coat the gobi well.

  • Hi just tried this receive with more vegetables you. I skewed it to a tooth pick and put it on the tava.it was yum.thx. you are my cooking guide.

  • Turned out so well! Thank you so much for this recipe :) Easy to whip up and good for satisfying a tandoori craving, that too homemade! Thanks a lot again!

  • Cooking wasn't one of my hobbies, until I happened to make pav bhaji once using your recipe. The way you present it with step-by-step pics and also an introduction to the recipe is amazing. The pav bhaji came out really well and was loved by my family. I then tried out a couple of more recipes from your site and now I am just hooked to your blog. Cooking is now one of my hobbies, thanks to you :).

    I had a question regarding the tandoori gobi recipe. How should the recipe be altered in case I marinate the gobi without boiling it before?

    • thank you much rima. i would suggest blanching as it softens the cauliflower a bit and gets rid of insects or worms if any. if you still do not want to blanch, then its the same method. you can marinate for an hour, a couple of hours or overnight in the fridge. the more you marinate the better the tikka becomes.

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