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Tandoori Gobi

Tandoori Gobi (Baked Cauliflower)

As the temperature drops with the rain showers, tandoori dishes is what comes to our mind. Rains and tandoori are like made for each other. I have made tandoori chicken and tandoori paneer tikka several times but never tried it with cauliflower. But these organic baby cauliflowers that I bought from my weekend buy, tempted me to try out this delicious recipe.

I tried this recipe for the very first time, and it turned out pretty good. I made a few changes to the actual tandoori gobi recipe with my own tips and tricks since I cooked this in the oven and I knew unlike the high temperature of the professional restaurant kitchen my oven’s temperature will not be enough for the desired results. Nevertheless, the taste and texture of the cauliflower was pretty close to the ones we eat at restaurants. I used baby cauliflowers, however, the usual sized cauliflower cut into florets is also perfectly fine to make this recipe.

So, let's get started!

Preparation time 20 mins.
Cooking time: 30 mins 
Servings 3-4 persons

Ingredients:

  • 3 whole baby cauliflowers or a whole cauliflower cut into medium florets
  • ½ cup curd
  • 2 tbsp besan or gram flour
  • 1 tsp ginger garlic paste
  • 1 tsp kashmiri chili powder
  • ½ tsp turmeric powder
  • ½ tsp chat masala powder
  • 1 tsp garam masala powder
  • 1 tbsp mustard oil
  • 1 tsp or juice of ½ lemon
  • Salt to taste


Instructions:

  • Trim the cauliflower and remove the leaves and wash thoroughly with turmeric water. Boil water in a large utensil and put the cauliflower and blanch for 1 min. Remove and keep aside.
  • In a mixing bowl, take all the remaining ingredients mentioned above and whisk thoroughly into a uniform paste.
  • Dip in the blanched cauliflower and coat with the prepared marination and keep it covered for about 20 minutes.
  • Preheat the oven to 200 degrees centigrade and bake the marinated cauliflower on a high rack for 30 mins. Flip the cauliflower halfway through so that it cooks evenly from both sides. 
  • Brush the florets with butter and let it stand for sometime before serving.  

Tips:

  • Use thick curd for the marination and discard the excess marination while baking.
  • The left-over marination can be used in any gravy.

Labels:

Comments

  1. Anonymous28 August 2020 at 18:09

    I want to eat more

    ReplyDelete
    Replies
    1. Madhu7 September 2020 at 16:42

      Sure..Try the recipe and let me know how you liked it.

      Delete

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