Tandoori Gobi also known as Gobi Tikka or Cauliflower Tikka are marinated cauliflower florets which are later grilled in an oven or tandoor. A scrumptious appetizer recipe.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 120 minutes
  • Yield: 4 · 4 servings
  • Category: Appetizers, Snacks
  • Cuisine: North Indian, Punjabi

Ingredients

  • 1 cauliflower ((gobi/gobhi), small to medium-sized)
  • ½ to ¾ cup hung curd (or Greek Yogurt or 2.25 to 2.5 cups Cashew Yogurt)
  • ½ tablespoon ginger garlic paste
  • ½ or 1 teaspoon red chili powder (or cayenne pepper)
  • ½ or 1 teaspoon garam masala (or tandoori masala)
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 teaspoon chaat masala
  • ½ teaspoon carom seeds ((ajwain))
  • 1 teaspoon dried fenugreek leaves ((kasoori methi))
  • 2 tablespoon gram flour (- roasted (besan), swap with chickpea flour instead)
  • 1 or 2 teaspoons lemon juice
  • 1 tablespoon oil
  • black salt (or pink salt or regular salt as required)

Method

Preparation

  1. If using plant based yogurt like cashew yogurt, drain its water first. Place the yogurt in a fine meshed sieve, which is placed on top of a bowl. Cover and set aside for 45 minutes to 1 hour.
  2. With using a fine mesh sieve, this whole process takes about 45 minutes to 1 hour. You don't want too thick a yogurt. So 45 minutes is fine.
  3. If you prefer, you can use Greek yogurt or hung curd straightaway. To follow the method of making your own hung curd, check this DIY recipe: Hung Curd.
  4. Meanwhile, rinse and chop the cauliflower/gobi into a medium-sized florets.
  5. Try to keep them in one size as its helps in uniform grilling or baking.
  6. Boil some water with about ½ teaspoon of salt. Add the florets and simmer them for 3 to 4 minutes on medium heat.
  7. Turn off the heat and let the florets be in the hot water for 7 to 8 minutes.
  8. Drain the water and keep the partly cooked florets aside.

Making gobi tikka marinade

  1. In a bowl, take the strained yogurt or the hung curd or greek yogurt.
  2. Add all of the ground spices, seasonings and herbs, listed under the marinade.
  3. Mix all the ingredients listed under the heading "For The Marinade" including roasted gram flour, oil and salt.
  4. Check the seasonings and add more salt or the spices if required. Add the cauliflower florets and mix thoroughly.
  5. Place in the fridge and marinate for an hour or two. You can also marinate for a longer period of time.

Making tandoori gobi

  1. Preheat the oven to 200 degrees C/395 F for 15 minutes. On a grill rack, place the cauliflower florets. Place the grill rack on a top of a baking tray lined with foil or parchment for easy cleanup.
  2. You can also brush the florets with oil if required.
  3. Grill or bake the cauliflower florets at 200 degrees C/395 F for 20 to 25 minutes or till they become tender and the edges start to brown. While grilling, after 10 or 15 minutes, remove the tray and turn over the florets.
  4. Once grilled, remove from the tray and arrange on serving platter or plate.
  5. Garnish with coriander leaves and sprinkle some chaat masala.
  6. Serve Tandoori Gobi with mint chutney along with sliced onion and lemon wedges.
  7. You can also sprinkle some lemon juice on the Gobi Tikka if you like.
  8. Enjoy Tandoori Gobi or Gobi Tikka with bread, buns, roti or naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.