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Feb 032010
Tandoori gobi


  • 1 Cauliflower ; medium size cut into medium size florets
  • 1/4 C yogurt
  • 1/4 tsp Ginger & Garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp chaat masala [ store bought works too]
  • 1 tsp  Lemon juice
  • 1/2 tsp Salt or as per taste

Advance Prep: Soak some bamboo skewers in water for a few hours


  1. Steam the cauliflower florets to an Al Dante ; they should be crisp and cooked and should offer some resistance to the bite.
  2. Mix the yogurt with Chilli,coriander & cumin powder . Add  salt, ginger garlic paste and the lemon juice and mix well.
  3. Now add the cooled florets of the cauliflower in to the mix
  4. Transfer to a zip-lock bag, give it a good shake and refrigerate for 2- 3 hours.
  5. An hour before you are ready to grill, Thread the florets onto bamboo skewers; saving the marinade in a small bowl. Do not refrigerate again.
  6. Fire up the grill and cook them on medium high . Brush on the remaining marinade once a while to help keep the cauliflower moist. Grill until you see the ends slightly charring.
  7. Alternately preheat oven to 370*F and place gobi skewers directly on the rack. Cook for 15 min, then turn and cook for 10 minutes. Now place the oven on broil and cook for 1 min each side.
  8. Plate and sprinkle some chaat masala on top while they are hot. Serve with lemon wedges and mint & coriander chutney.


These timings and temperature are based on my own oven setting. Please make adjustments as per your own oven.


  7 Responses to “Tandoori Gobi”

Comments (7)
  1. This is a great recipe to make for my vegetarian friends when I am making chicken tikka for others and dont have fresh paneer at hand. Thanks for this recipe Ansh! Im definately going to try it! :)

  2. And how about podcasting such preparations?
    or may be an audio lesson on making tandoori gobi?

  3. Way to go Ansh!

  4. This is mouth watering.. will try it over the weekend..
    @diti- IHM


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