Description
This Tandoori Gobhi features a whole cauliflower marinated in a rich blend of tandoori spices and yogurt, then oven-roasted to golden perfection.
Ingredients
Units
Scale
- 1 medium size cauliflower
- 1 cup yogurt
- 1 teaspoon olive oil
- 2 teaspoons ginger garlic paste
- Salt to taste
- Red chili powder to taste
- 1/2 teaspoon chaat masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 lemon, juiced
- Fresh coriander leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the stem at the base of the cauliflower, remove extra leaves, and wash the cauliflower thoroughly with warm water.
- In a large pot, bring water to a boil and add 1 teaspoon of salt. Blanch the cauliflower by soaking it in the boiling water for 5 minutes, then remove and let it drain.
- In a bowl, mix yogurt, olive oil, ginger garlic paste, salt, red chili powder, chaat masala, cumin powder, coriander powder, garam masala, and lemon juice to create the marinade.
- Coat the cauliflower evenly with the marinade, ensuring it covers all the nooks and crannies. Let it marinate for at least 4 hours in the refrigerator, or overnight for best results.
- Place the marinated cauliflower on a baking sheet lined with parchment paper.
- Roast the cauliflower in the preheated oven for about 60 minutes, or until the cauliflower is tender and the top is golden brown.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh coriander leaves before serving.
Notes
For a spicier kick, increase the amount of red chili powder. Marinating overnight will enhance the flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 4 hours
- Cook Time: 60 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 6
- Cholesterol: 10