Tandoori Gobhi

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Adjust Servings
1 Cauliflower, cut into florets
1tbsp oil
1cup natural strained or Greek Yogurt (Hung Curd)
2tbsp gram flour or chickpea flour (Besan)
1tbsp ginger and garlic paste
2tbsp tandoori masala powder
11/2 tsp chilli powder
1tsp garam masala
1tsp dry Fenugreek Leaves (Kasoori Methi)
1tsp salt to taste
1 Juiced lemon
• Coriander leaves and green chillies for garnish



Wash the cauliflower and cut them into medium sized florets.

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Blanch the florets in hot water for 5 minutes to soften them slightly. This will help absorb the marinade better.

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Prepare the marinade:

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Beat yogurt in a bowl. Add the ginger-garlic paste, tandoori masala, chilli garam masala, crushed dry Fenugreek Leaves (Kasoori Methi) and Salt.

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Roast some Gram Flour (Besan) in a pan for a minute till it is lightly brown.

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Add it to the yogurt mixture. Adding gram flour is optional but it gives a nice colour and texture to the Mix all the spices in the yogurt and beat it to make a smooth paste of thick consistency.

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Make sure that there are no lumps of gram flour in the mixture.

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Add the cauliflower florets to the marinade. Mix well. Make sure each floret is nicely coated with the mix.

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Cover the bowl and place it in the refrigerator for at least 1-2 hours.

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Mix some oil in the cauliflower marinade mix.

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Spread on a baking tray and bake in the oven at 200 C for around 30-40 minutes till they are golden and crispy. Turn them over after 15 minutes or so to ensure that they are cooked evenly.

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Tandoori Gobi is ready. Sprinkle lemon Juice on top and garnish it with coriander leaves.

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