Tandoori Gobi


1 Cauliflower, carefully cut into large florets
1 cup Thick Curd
1/4 teaspoon Ginger Garlic paste (Optional)
1 tablespoon Coriander powder
2 teaspoons Chilli Powder, or to taste
1/4 teaspoon Turmeric Powder
2 tablespoons Besan
1 teaspoon Garam Masala
1 teaspoon Green Chillies, Crushed/minced (optional)
1 teaspoon Olive oil – 1tsp
2 teaspoons Lemon juice
1 pinch Asafoetida/hing
1/4 cup Onions, thinly sliced
Cilantro, for garnish
Salt, as required


Mix the curd along with all the powders (Chilli, Turmeric, Besan, Garam Masala, coriander powder & chaat Masala) in a bowl. If using ginger garlic paste & green chillies, add them too. Add salt & hing.
Cook cauliflower in microwave or parboil it with salt water. Do not overcook.
Drop the Cauliflower to the spice mixture and mix well. Cover bowl with plastic wrap or lid and allow it to marinate for about 4-5 hrs in the refrigerator.
These are made in the Tandoor/Grill. If using a grill, push the florets onto bamboo skewers and place on the grill; keep some marinate mixture aside & brush the florets once in a while; be careful not to let them burn. Or, place the florets on a baking tray, sprinkle with olive oil and broil at 350F until color changes. Flip the florets halfway through.
Toss sliced onions and lemon juice together and garnish it on the Gobi along with Cilantro.




This is an authentic Indian dish,a perfect appetizer.Its more common in North India.One of my all time favorite one. The addition of Turmeric & Chilli powder gives it a nice Orange Color. Serve it with Mint Chutney. The hotter the better! If you don’t have thick curd, hang curd in a muslin cloth for about half an hour to drain water.




Tuesday, December 1, 2009 - 1:04pm


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