Tandoori Gobi or Gobi Tikka is a dry dish made by roasting Cauliflowers in Oven/Tandoor and is a popular starter food. Gobi Tikka partly shares its preparation method with the more well known and popular Paneer Tikka. The two dishes are traditional North Indian dishes which belong to same class of Tandoori Starters. However Gobi Tikka and Paneer Tikka differ in taste.
To prepare Tandoori Gobi, tender florets of Gobi (Cauliflower) are coated and marinated in yogurt & spices, and then typically roasted in an oven or tandoor. The term Tandoor normally refers to a cylindrical clay oven used in cooking and baking in the Indian subcontinent.
Cauliflower is a veggie that has good nutritional value and as Tandoori Gobi is roasted and not deep fried like many other Indian dishes, it retains much of its nutrition. The addition of spices adds more flavour to the taste of Gobi and makes it a healthy snack and a good appetizer too.
To make Tandoori Gobi at home follow the detailed step by step recipe with photos posted below.
Ingredients For Tandoori Gobi or Gobi Tikka Recipe
- 1 Cauliflower (Gobi)
- 1/2 Cup Bell Pepper or Capsicum (Shimla Mirch), optional
- 2 Cups Plain Strained or Greek Yogurt (Hung Curd)
- 2 Tablespoon Gram Flour or Chickpea Flour (Besan)
- 1 Tablespoon Ginger Garlic paste
- 1 Teaspoon Carom Seeds (Ajwain)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoons Coriander Powder (Dhania Powder)
- 1 Teaspoon Dry Mango Powder (Amchur)
- 1 Teaspoon Chaat Masala
- 1 Teaspoon Dry Fenugreek Leaves (Kasoori Methi)
- 1 Teaspoon Salt, or to taste
Step By Step Instructions With Photos for Tandoori Gobi or Gobi Tikka Recipe
Thoroughly wash and break Cauliflower (Gobi) into medium sized florets. Add 1 teaspoon Salt to some water and boil the cauliflower florets for 5 minutes till they are slightly soft. This will allow them to absorb the marinade better.
Beat yogurt (curd) in a bowl. Add Ginger-Garlic Paste, Carom Seeds (Ajwain), Red Chilli Powder, Garam Masala, Turmeric Powder, Coriander Powder, Dry Mango Powder (Amchur), Chaat Masala, crushed dry Fenugreek Leaves (Kasoori Methi) and Salt.
Roast some Gram Flour (Besan) in a pan for a minute till it is lightly brown. Add it to the yogurt mixture. Adding Besan is optional but it gives a nice color and texture to the tikkas.
Mix all the spices in the yogurt and beat it to make a smooth paste of thick consistency. Make sure that there are no lumps of Besan in the mixture.
Chop the Bell Peppers into small squares. Add the chopped Bell Peppers and Cauliflower to the yogurt mixture. Adding Bell Pepper is optional.
Fold the mixture to coat the cauliflower florets completely with the marinade. Cover the bowl and place it in the refrigerator for atleast 1-2 hours. Ideally you should allow the mixture to rest overnight to allow more of the marinade to seep in the florets.
To grill the cauliflower, preheat the oven to 200 C or 400 F. Line a wire rack with some aluminium foil and brush it with oil. Place the cauliflower florets on the lined rack and bake them 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.
Tandoori Gobi is ready. Sprinkle some Chaat Masala and Lemon Juice on the Gobi Tikka and serve it hot with Mint Chutney and Pickled Onions.