Ingredients

• 1 medium cauliflower, cut into florets
• 2 tbsp oil
• Salt to taste

• ½ cup thick curd (hung yogurt)
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp chaat masala
• 1 tsp lemon juice

• Chopped coriander leaves
• Lemon wedges
• Onion rings

Instructions

1. Blanch the Gobi: Boil water with salt. Add cauliflower florets and blanch for 3–4 minutes. Drain and pat dry completely.
2. Prepare the Marinade: In a bowl, mix curd, ginger-garlic paste, red chilli powder, turmeric, coriander powder, garam masala, chaat masala, lemon juice, oil, and salt.
3. Marinate the Gobi: Add cauliflower florets to the marinade and coat evenly. Rest for at least 30 minutes.
4. Preheat Oven or Pan: Preheat oven to 200°C or heat a grill pan on medium flame.
5. Roast the Gobi: Arrange marinated florets on a tray or pan and roast until golden and slightly charred.
6. Turn & Roast: Flip florets halfway to ensure even cooking and crisp edges.
7. Smoke (Optional): Give dhungar with hot charcoal and ghee for smoky flavour.
8. Serve: Garnish with coriander, onion rings, and lemon wedges. Serve hot.

Why You’ll Love This Recipe

• Smoky tandoori flavour at home
• Crispy outside, juicy inside
• Perfect vegetarian starter
• Easy oven or pan method
• Great party dish

Common Mistakes

• Skipping blanching step
• Using watery yogurt
• Overcrowding while roasting
• Overcooking until dry

Variations

Achari Gobi: Add pickle masala to marinade.
Malai Gobi: Reduce spices and add cream.
Air Fryer: Cook at 180°C until crisp.

Personal Note

Tandoori gobi is my go-to vegetarian starter when guests visit. The aroma while roasting instantly sets a festive mood. It’s simple, flavourful, and always finishes first on the table.