Tandoori Gobi Tikka

Instructions

1. 1

   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.

   • 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 3 minutes.
   • Drain and immediately plunge into ice-cold water.
   • Drain again and pat completely dry with a kitchen towel.
2. 2

   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.

   • Whisk the hung curd until smooth in a large bowl.
   • Add besan and whisk again to remove lumps.
   • Add ginger-garlic paste, mustard oil, lemon juice, and all powdered spices.
   • Add salt and crushed kasuri methi.
   • Mix well to form a thick, uniform paste.
3. 3

   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.

   • Add the dry cauliflower florets to the marinade.
   • Gently toss to coat each floret evenly.
   • Cover and marinate for at least 30 minutes at room temperature or 2-4 hours in the refrigerator.
4. 4

   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.

   • Preheat oven to 200°C (400°F).
   • Line and grease a baking sheet.
   • Arrange marinated florets in a single layer.
   • Bake for 15-20 minutes.
   • Broil for 3-5 minutes until charred, watching closely.
5. 5

   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.

   • Remove the tikka from the oven.
   • Sprinkle with chaat masala while hot.
   • Serve immediately with mint chutney, onion rings, and lemon wedges.