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Tandoori Gobi


  • 1 Head Cauliflower ; medium size cut into medium size florets
  • 1/4 C greek yogurt
  • 1/4 tsp ginger & garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp Salt or as per taste
  • 1 tsp chilli powder
  • 1 tsp tandoori spice Blend your favorite brand
  • 1 tsp chaat masala [ available online or in Ethnic stores]
  • 1 tsp  Lemon juice
  • Advance Prep: Soak some bamboo skewers in water for a few hours or use metal skewers


  1. Steam the cauliflower florets to an Al Dante. Tender yet offer resistance.
  2. Mix the yogurt with Chilli,coriander & cumin powder and the tandoori spice blend. 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 at least half an hour or up to two days.
  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 400*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 raw onions, lemon wedges and mint & cilantro chutney

Recipe Notes

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