

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
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Aromatic Tandoori Gobi Tikka, perfectly spiced with crispy edges. A fiber-rich snack that just feels good!

Smoky, charred cauliflower florets marinated in a vibrant blend of yogurt and tandoori spices. This classic vegetarian appetizer is baked to perfection, offering a healthy yet incredibly flavorful bite.
Serving size: 1 serving


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Aromatic Tandoori Gobi Tikka, perfectly spiced with crispy edges. A fiber-rich snack that just feels good!
This awadhi dish is perfect for snack. With 189.7 calories and 10.06g of protein per serving, it's a low-sodium, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Blanch the Cauliflower: Bring 1.5 litres of water to a rolling boil in a large pot. Add 1/2 tsp of salt and the cauliflower florets. Blanch for exactly 3 minutes until they are slightly tender but still have a bite. Immediately drain the florets and plunge them into a bowl of ice-cold water to stop the cooking process. Drain again and pat them completely dry with a clean kitchen towel. This step is crucial for the marinade to adhere properly.
Prepare the Tandoori Marinade: In a large mixing bowl, whisk the hung curd until it is smooth and creamy. Add the besan and whisk again to ensure there are no lumps. Now, add the ginger-garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri red chili powder, red chili powder, turmeric, cumin, coriander, garam masala, and hing. Add 1 tsp of salt. Crush the kasuri methi between your palms to release its aroma and add it to the bowl. Mix everything thoroughly to form a thick, uniform marinade.
Marinate the Gobi: Add the completely dry, blanched cauliflower florets to the marinade. Use your hands or a spatula to gently coat each floret evenly. Ensure the marinade gets into all the crevices. Cover the bowl and let it marinate for a minimum of 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
Bake the Tikka: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil and lightly grease it. Arrange the marinated florets in a single layer, leaving some space between them to ensure they roast rather than steam. Bake for 15-20 minutes. Then, turn on the broiler (top grill) and broil for another 3-5 minutes, watching carefully, until the edges are nicely charred.
Garnish and Serve: Carefully remove the baking sheet from the oven. While the gobi tikka is still hot, sprinkle it generously with chaat masala. Serve immediately with a side of mint chutney, onion rings, and lemon wedges.