This recipe is a spicy version, so if you’re making it 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.
PrintTandoori Cauliflower
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
Tandoori gobi is a flavorful dish featuring marinated cauliflower florets grilled to perfection with a blend of aromatic spices.
Ingredients
Units
Scale
- 1 medium size cauliflower head
- 2 1/4 to 2 1/2 cups cashew yogurt or milk yogurt
- 1/2 tbsp ginger-garlic paste (approx 1 inch ginger & 2-3 garlic cloves, crushed or ground in a mortar-pestle)
- 1/2 tsp red chili powder (reduce for less spice)
- 1/2 tsp garam masala (reduce for less spice)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- Salt to taste
- 2 tbsp oil
Instructions
- hang the curd in a cheese cloth and let the whey get drained.
- alternatively you could also use a fine mesh sieve to drain the curd
- let this whole process take about 45 minutes to 1 hour. You don’t want too thick a curd, so 45 mins is fine.
- meanwhile, rinse and chop the cauliflower florets into a medium or large size.
- try to keep them in one size as its helps grilling or baking.
- boil water with salt.
- add the florets and simmer them for 3-4 minutes.
- switch off the fire and let the florets be in the hot water for 7-8 minutes
- drain the florets and keep aside.
- mix all the ingredients listed under marination.
- check the seasoning and add more if required.
- add the florets and mix well.
- marinate for an hour or two. keep in the fridge if you want to marinate for a longer period of time.
- preheat the oven to 200 degrees C.
- on a grill rack, place the cauliflower florets.
- you can also brush them with oil if required.
- grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become browned.
- once grilled, remove from the tray and arrange on serving platter or plate.
- garnish with coriander leaves and sprinkle some chaat masala.
- serve with sliced onion and lemon wedges.
- you can also sprinkle some lemon juice on the tandoori gobi if you want.
- enjoy with bread, buns, rotis or naan.
Notes
For a less spicy version, reduce the amount of red chili powder and garam masala. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving. This dish pairs well with naan or rice.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 6
- Cholesterol: 0
Love cauliflower, love tandoori – this is a match made in heaven. Love it.
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