Tandoori gobi recipe | Gobi tikka | Cauliflower tikka | Tandoori gobi in oven - Rumki's Golden Spoon (2024)

Tandoori gobi recipe | Gobi tikka | Cauliflower tikka | Tandoori gobi in oven

Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Main
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
Servings: 4 Persons

Tandoori gobi recipe aka gobi tikka is one of the most scrumptious starter or snacks recipes in the subcontinents of north India. In this preparation, blanched cauliflower florets are marinated in spices, hung yogurt and then grilled in oven till char and cooked. It is mostly relished with onion salad and mint chutney as an appetizer.

Tandoori recipes are originated from Punjab. They used to prepare different ranges of tandoori recipes including vegetarian and non-vegetarian using tandoor. Tandoor is a cylindrical shaped clay oven where they used to prepare different types of foods like tikkas, rotis, naan etc.

Though tandoori gobi is not an authentic recipe, but it can be considered as one of the most popular veg tandoori recipes. It is the variation of popular chicken tandoori and paneer tikka where chicken or paneer is replaced with cauliflower aka gobi.

Now a days, vast variations have occurred in vegetarian food. People are experimenting a lot with vegetables and create salivating dishes. Punjabis have an eternal bond with gobi. They just love gobi which encourages them to make the amazing variations in tandoori recipes. Now, tandoori gobi recipe has become an asset in Punjabi cuisine. This tandoori recipe can even be prepared by any other vegetables like aloo (Potato), sweet potato, carrot etc.

Though traditionally tandoori recipes are prepared in tandoor but most of the houses do not have tandoor at home. That does not mean we can’t prepare and enjoy this salivating dish at home. Yes, tandoori gobi recipe can be prepared without tandoor. There are various ways to prepare it.

But there will hardly be any difference in taste and texture other than the Smokey flavour. This can also be made by applying dhungar method where a coal piece is put into the flame till red and is then placed in a small bowl. This bowl is then placed on the marinated cauliflower after adding a little ghee on the coal. The marinated cauliflower bowl is then covered so that the Smokey flavour can get infused into the cauliflower pieces.

Today, I am going to share the tandoori gobi in oven recipe with you. But I will also explain the way you can prepare it in a pan and in hob flame too because many of us don’t have oven at home. I want everyone to enjoy this amazing dish.

Honestly, tandoori gobi recipe is very simple and easy to make. It does not require any special culinary skill to prepare this. It requires basic ingredients which are easily available in any Indian kitchen pantry. The best part of the dish is that it gets prepared without investing much effort.

Tandoori gobi recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about the hero ingredient of the recipe ‘Cauliflower’ and the recipe.

To prepare the tandoori gobi recipe, first cut the cauliflower into medium large pieces and wash them. Then blanch the florets in salted boiled water for 3-4 minutes. Strain the florets immediately from the water and allow it to cool down completely.

On the other hand, dry roast the besan in medium low flame for 2-3 minutes until it changes its colour and a nutty aroma comes out of it. Keep the roasted besan aside.

Prepare the marination in a large mixing bowl. Add 250 grams hung yogurt into the bowl. Add ¼ cup roasted Besan, 1 tablespoon Ginger-garlic paste, ½ tablespoon Cumin powder, ½ tablespoon Coriander powder, 1 teaspoon Garam masala, 1 teaspoon Chaat masala, 1 teaspoon Chilli powder, ¼ teaspoon Turmeric powder, 1 teaspoon Kasuri methi, salt, 1 tablespoon oil and mix all the ingredients nicely.

Usually, in restaurants they add food colour in the batter, but I have skipped it. You can even add chilli powder in butter for brushing the cauliflower florets for a ting of red colour.

Add the blanched cauliflower pieces into the bowl and mix it evenly with hand until all the cauliflower florets get coated with the masala. Cover the bowl and allow it to marinate for at least 2 hours. You can also refrigerate it and marinate for overnight for better flavour.

In this way, you can keep the marinated cauliflower florets in an airtight container for 2 days in refrigerator. You can marinate the cauliflower and keep it handy 2 days before any party or get together and can save your time.

Insert the cauliflower florets into the skewers. Always insert the skewers through the stem of the cauliflower florets or else they will come out after grilling. Place the skewers on the baking paper lined baking tray.

Put the baking tray at the top of the oven and grill the cauliflower florets at the preheat oven at 220°C/200°C Fan/Gas 7 for 40-45 minutes. Turn the florets on every 10 minutes interval. Brush butter on the cauliflower florets after 20 to 25 minutes and again put it into the oven. It gives better flavour and crunch to the gobi tikka.

Ingredients:

• 1 large Cauliflower (Gobi)
• 250 grams Hung yogurt or Greek yogurt (Dahi)
• ¼ cup roasted Gram flour (Besan)
• 1 tablespoon Ginger-Garlic paste
• ½ tablespoon Cumin powder (Jeera powder)
• ½ tablespoon Coriander powder (Dhaniya powder)
• 1 teaspoon Garam Masala
• 1 teaspoon Chaat masala
• 1 teaspoon Chilli powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Kasuri Methi (Dried fenugreek leaves)
• 1 teaspoon Salt or as required
• 1 tablespoon Oil
• 1 & ½ tablespoons Butter, to brush
• 4 cups water to blanch the cauliflower
• 1 teaspoon Salt to blanch the cauliflower

Instructions:

1. Cut the cauliflower into medium large pieces. Cut all the florets to same size as much possible and wash them.

   

2. Take a pan on flame and add water to boil. Add 1 teaspoon salt and allow the water to boil. Once the water boils, add the cauliflower florets into the pan and boil it for 3-4 minutes. Then strain the florets immediately from the water.

   

3. Keep the cauliflower florets in a separate bowl and allow them to cool down completely.

   

4. On the other hand, take a pan and allow it to become completely dry. Add ¼ cup besan and dry roast it in medium low flame for 2-3 minutes until the besan changes its colour slightly and a nutty aroma comes out. Transfer the besan in a separate bowl and keep it aside.

   

5. Take a large bowl or casserole to prepare the marination for the gobi tikka.

   

6. Add 250 grams hung yogurt into the bowl.

   

7. Add ¼ cup roasted Besan, 1 tablespoon Ginger-garlic paste, ½ tablespoon Cumin powder, ½ tablespoon Coriander powder, 1 teaspoon Garam masala, 1 teaspoon Chaat masala, 1 teaspoon Chilli powder, ¼ teaspoon Turmeric powder, 1 teaspoon Kasuri methi, salt and mix all the ingredients nicely.

   

8. Add 1 tablespoon oil and again mix the yogurt thoroughly.

   

9. Add the blanched cauliflower pieces into the bowl and mix it evenly with hand until all the cauliflower florets get coated with the masala.

   

10. Cover the bowl either with cling film or with a plate and allow it to marinate for at least 2 hours. You can even refrigerate it and marinate for overnight for better flavour.

    

11. Keep the baking tray ready by lining it with wax paper.

    

12. Take off the cover of the bowl and insert the cauliflower pieces in skewers. Always insert the skewers through the stem of the cauliflower florets or else they will come out after grilling.

    

13. Take 1 ½ tablespoons butter into a bowl and melt it.

    

    Note: You can add some red chilli powder into the butter for red colour.
    

14. Place the skewers on baking tray and preheat the oven at 220°C/200°C Fan/Gas 7.

    

15. Place the baking tray at the top of the preheated oven and grill it for 40-45 minutes. First, grill the gobi tikka for 15 minutes and then turn the skewers and again grill for 10 minutes. This step helps to get rid of the moisture of the cauliflower.

    

16. Brush butter on each cauliflower florets. Put the tray back to the oven and grill for 10 minutes.

    

17. Repeat this process of turning the florets, applying butter and grill for another 10 minutes. This step gives better flavour and taste to the gobi tikka. Grill them until char occurs on the gobi florets.
18. Switch off the oven and take the baking tray out of it.Gobi tikka without oven
    
19. You can hold the skewers (Step 12) directly on the hob of medium flame and grill it for 3-4 minutes. Rotate the skewers on regular interval for even cooking. Then on high flame cook it for a minute for the char spots and Smokey flavour.
20. If you don’t have skewers, then you can directly shallow fry the cauliflower florets (Step 10) in a pan. Fry them evenly on every side on medium flame. It takes 10 minutes to fry them.
    Note: The duration of roasting may vary for different reasons like the quantity or size of the cauliflower florets or sometimes for the appliance too.
    

Serving Instruction

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