Tandoori Gobi or Grilled Cauliflower
The heat in a tandoor easily reaches 600 degrees F and marinated meats or veggies on long metal skewers are lowered into the oven. Meat or vegetables are cooked in this smoky and exceptionally hot clay pit until they are grilled to precision. The smoky aroma and flavour is the hallmark of Tandoori cuisine.
Servings Prep Time
4persons 10minutes
Cook Time Passive Time
30minutes 60minutes
Servings Prep Time
4persons 10minutes
Cook Time Passive Time
30minutes 60minutes
Ingredients
Instructions
  1. Hang the curd in a muslin cloth and let the whey get drained. Grind Ginger-garlic coarsely in a mortar-pestle. If you do not have enough time for the curd to drain naturally then gently squeeze the curd and you will get a thick paste. Meanwhile, wash and chop the cauliflower into medium florets. It is good to have them in one size as it helps in uniform grilling. Boil water with salt and parboil the florets for 3-4 minutes. Turn off the gas and drain the florets and keep aside.
  2. Mix all the ingredients listed under marinade and add the florets and mix well. Marinate for an hour if you are going to grill it then or else store in the fridge if you want to cook the next day.
  3. Grilling the Tandoori gobi: Preheat the oven to 200 degrees C. Cover the grill rack with foil and place the cauliflower florets. Brush the florets with a little oil. It is time to grill or bake the cauliflower/Gobi for 25-30 minutes or till they get cooked and the edges turn browned. Once grilled, serve Gobi tikka on a platter. Garnish the tandoori Gobi with coriander leaves and sprinkle some chat masala.
  4. Serve Tandoori Gobi with mint-coriander-yogurt chutney along with sliced onion and lemon wedges. Relish tandoori Gobi as a starter or with bread, buns or rotis or naan
Recipe Notes

If you want the smoky flavour of the tandoor then after the Gobi is grilled cover it in a metal cover with burning piece of charcoal.

This is known as the Dhungar technique. Take a piece of charcoal and place it on the gas burner. Rotate it on the flame until it is red hot. Place it in the centre of the dish in a small iron bowl or even a peeled onion and pour a little ghee on it. Arrange the Grilled dish around it and cover it for a couple of minutes. The smoky aroma will waft in the air and give your dish the required tandoori punch.

To make thick yoghurt faster… If you do not have enough time for the curd to drain naturally then gently squeeze the curd and you will get a thick paste.