Tasty Tandoori Gobi
Tandoori Gobi — a delicious and smoky Indian appetizer made with cauliflower florets marinated in spiced yogurt and roasted until crisp and golden. This vegetarian delight offers the perfect blend of tangy, spicy, and smoky flavors — great as a snack or starter!
2 weeks ago
Ingredients
Main Ingredients
For Marinade
For Garnish
Nutrition Facts (per serving)
- Calories160
- Total Fat8 g
- Carbohydrates15 g
- Protein7 g
- Fiber5 g
Instructions
- 1Boil 4 cups of water in a pot with salt. Add cauliflower florets and blanch for 2–3 minutes. Drain and pat dry completely.
- 2In a bowl, mix curd, besan, ginger-garlic paste, lemon juice, turmeric, red chilli powder, garam masala, coriander powder, mustard oil, and salt. Whisk into a smooth thick paste.
- 3Add the blanched florets into the marinade and coat well. Cover and rest for at least 30 minutes (or up to 2 hours for deeper flavor).
- 4Preheat oven to 200°C (392°F). Line a tray with foil or parchment and place the marinated florets on it.
- 5Bake for 20–25 minutes, flipping halfway through, until golden and slightly charred at the edges. Alternatively, grill on a tawa or in an air fryer.
- 6Once done, sprinkle chaat masala on top and serve hot with onion rings and lemon wedges.
Storage Tips
- 1Leftover tandoori gobi can be stored in the refrigerator for up to 2 days in an airtight box.
- 2Reheat in an oven or air fryer to regain crispness — avoid microwaving to prevent sogginess.
- 3Marinated gobi can be refrigerated (uncooked) for up to 12 hours before baking.
Pro Tips
- 1Use thick yogurt to prevent watery marinade — strain regular curd if needed.
- 2For authentic tandoor flavor, brush lightly with ghee and char over an open flame before serving.
- 3Adjust spice level by adding extra red chilli or a pinch of black salt for tang.
- 4Serve immediately for the best texture — crispy outside, tender inside.
