Plate of Tandoori Gobi, roasted cauliflower seasoned with spices.

Tandoori Gobi

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Why Make This Recipe

Tandoori Gobi is a fantastic way to enjoy cauliflower. This dish is not only vegan but also packed with spices that make each bite delicious. It’s perfect for parties, gatherings, or a simple meal at home. Plus, it’s a great way to add more vegetables to your diet without sacrificing flavor.

How to Make Tandoori Gobi

Ingredients

  • 1 cup Hung Curd or Greek Yogurt (Use cashew yogurt for a vegan option.)
  • 1 tbsp Ginger Garlic Paste (Can substitute with crushed fresh ginger and garlic.)
  • 1 tbsp Red Chili Powder (Adjust according to spice tolerance.)
  • 1 tbsp Garam Masala (Try tandoori masala for a different taste.)
  • 1 tsp Turmeric Powder (Adds earthiness and color.)
  • 1 tbsp Coriander Powder (Balances flavors.)
  • 1 tsp Chaat Masala (Adds a tangy twist.)
  • 1 tsp Carom Seeds (Ajwain) (Unique, thyme-like aroma.)
  • 1 tbsp Dried Fenugreek Leaves (Kasoori Methi) (Imparts a slightly bitter note.)
  • 1 head Cauliflower (Aim for small to medium florets.)
  • 1 cup Roasted Gram Flour (Besan) (Chickpea flour is a suitable substitute.)
  • 2 tbsp Lemon Juice (Fresh lemon juice is best.)
  • 2 tbsp Oil (For brushing florets.)
  • 1 tsp Salt (Enhances overall flavors.)

Directions

  1. Start by preheating your oven to 400°F (200°C).
  2. In a mixing bowl, combine the hung curd or Greek yogurt with ginger garlic paste, red chili powder, garam masala, turmeric powder, coriander powder, chaat masala, carom seeds, dried fenugreek leaves, lemon juice, and salt. Mix well to create a marinade.
  3. Cut the cauliflower into small to medium florets and add them to the marinade. Make sure each piece is well-coated.
  4. Let the cauliflower marinate for at least 30 minutes. If you have more time, letting it sit for a few hours will enhance the flavors.
  5. After marinating, sprinkle roasted gram flour over the cauliflower and mix gently.
  6. Place the marinated cauliflower florets on a baking sheet lined with parchment paper. Brush lightly with oil.
  7. Bake in the preheated oven for about 25-30 minutes or until the cauliflower is tender and slightly charred.
  8. Remove from the oven and let it cool slightly before serving.

How to Serve Tandoori Gobi

Serve Tandoori Gobi hot, garnished with fresh cilantro and a wedge of lemon. It pairs well with mint chutney or a side salad. This dish makes a great appetizer or side dish!

How to Store Tandoori Gobi

To store leftover Tandoori Gobi, let it cool completely and place it in an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips to Make Tandoori Gobi

  • If you enjoy a spicier flavor, you can add extra red chili powder to the marinade.
  • Experiment with different spices like cumin or paprika to customize the taste.
  • For a smoky flavor, consider cooking the florets on a grill instead of the oven.

Variation

You can add other vegetables like bell peppers or carrots to the marinade for more variety. They will cook well and absorb the delicious flavors of the spices.

FAQs

  1. Can I make Tandoori Gobi ahead of time?
    Yes, you can marinate the cauliflower and store it in the refrigerator. Bake it just before serving for the best results.

  2. Is Tandoori Gobi gluten-free?
    Yes, Tandoori Gobi is gluten-free as it uses roasted gram flour instead of traditional wheat flour.

  3. Can I use fresh cauliflower instead of frozen?
    Yes, fresh cauliflower is preferred for the best texture and flavor, but frozen cauliflower will work as well if that’s what you have.

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Tandoori Gobi

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  • Author: jurgentukur
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

A flavorful vegan dish made with cauliflower marinated in a blend of spices, baked to perfection.

Ingredients

  • 1 cup Hung Curd or Greek Yogurt (cashew yogurt for vegan)
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Red Chili Powder
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Chaat Masala
  • 1 tsp Carom Seeds (Ajwain)
  • 1 tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1 head Cauliflower (small to medium florets)
  • 1 cup Roasted Gram Flour (Besan)
  • 2 tbsp Lemon Juice
  • 2 tbsp Oil (for brushing)
  • 1 tsp Salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine hung curd or Greek yogurt with ginger garlic paste, red chili powder, garam masala, turmeric powder, coriander powder, chaat masala, carom seeds, dried fenugreek leaves, lemon juice, and salt. Mix well to create a marinade.
  3. Cut cauliflower into florets and add to the marinade, ensuring they are well-coated.
  4. Let the cauliflower marinate for at least 30 minutes.
  5. Sprinkle roasted gram flour over the marinated cauliflower and mix gently.
  6. Place florets on a baking sheet lined with parchment paper and brush lightly with oil.
  7. Bake in the preheated oven for 25-30 minutes or until tender and slightly charred.
  8. Remove from the oven and let cool slightly before serving.

Notes

Serve hot with fresh cilantro and lemon wedges. Pairs well with mint chutney.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Indian

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