Vegan Masala Recipe
Tandoori Gobi | Gobi Tikka | Tandoori Cauliflower
Tandoori Gobi, also known as Gobi Tikka, features marinated cauliflower florets that are grilled to perfection. The result is a smoky, tender bite that pairs beautifully with tangy mint chutney.
From the kitchen
What to expect
Tandoori Gobi transforms simple cauliflower into a marinated delight, infused with traditional spices. It's a versatile and flavorful option for your next family gathering.
Serving idea
Best served simply
Enjoy Tandoori Gobi with warm roti, naan, or alongside fresh salads for a bright contrast.
Cook the recipe
Method
- 1
If using cashew yogurt, drain any excess water first by placing it in a fine-meshed sieve over a bowl, covering it, and letting it sit for 45 minutes to 1 hour.
- 2
Rinse and chop the cauliflower into medium-sized florets for even cooking.
- 3
In a pot, bring water to a boil with about ½ teaspoon of salt, then add the cauliflower florets and simmer for 3 to 4 minutes.
- 4
Turn off the heat and leave the florets in the hot water for an additional 7 to 8 minutes before draining thoroughly.
- 5
In a mixing bowl, combine ½ to ¾ cup of the yogurt, ginger garlic paste, red chili powder, garam masala, turmeric powder, coriander powder, chaat masala, carom seeds, dried fenugreek leaves, roasted gram flour, lemon juice, oil, and black salt. Mix well to form a marinade.
- 6
Add the drained cauliflower florets to the bowl, gently coating them in the marinade. Taste and adjust seasoning as needed.
- 7
Cover and refrigerate for at least 1 hour; marinating longer enhances the flavour.
- 8
Preheat your oven to 200°C (395°F) for 15 minutes. Set a grill rack over a baking tray lined with foil or parchment for easy cleanup.
- 9
Place the marinated florets on the grill rack. Optionally, brush them lightly with oil.
- 10
Grill for 20 to 25 minutes, flipping the florets halfway through, until they are tender and have a slight char.
- 11
Remove the grilled florets from the oven and arrange them on a serving platter. Garnish with fresh coriander leaves and a sprinkle of chaat masala.
- 12
Serve alongside mint chutney, sliced onion, and lemon wedges, with a drizzle of lemon juice over the Tandoori Gobi for a zesty finish.
Gather everything first
Ingredients
- •1 small to medium-sized cauliflower (gobi/gobhi), cut into medium-sized florets
- •½ to ¾ cup plant based 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 tablespoons roasted gram flour (besan, or chickpea flour)
- •1 or 2 teaspoons lemon juice
- •1 tablespoon oil
- •black salt (or pink salt or regular salt, to taste)
A few useful notes
Notes
- •For a creamier texture, ensure your yogurt is well-drained but not too thick. If leftovers remain, store them in an airtight container in the refrigerator, and they can be reheated in the oven at a low temperature to refresh their texture.
- •Adjust the spices based on your heat preference; starting with less chili powder is advisable.
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