Tender cauliflower florets marinated in a smoky, spicy yogurt mixture and roasted to perfection. A classic vegetarian appetizer that brings the authentic flavors of the tandoor right to your home oven.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
221cal
10gprotein
12gcarbs
Ingredients
500 g Cauliflower (Cut into large, uniform florets)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Crispy tandoori gobi with tangy mint chutney - a gut-friendly snack bursting with aromatic flavors!
This mughlai dish is perfect for snack. With 294.35 calories and 11.780000000000001g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Cauliflower (5 minutes)
Bring 2 litres of water to a rolling boil in a large pot. Add 1 tsp of salt.
Add the cauliflower florets and blanch for 3-4 minutes. They should be slightly tender but still have a bite.
Drain the florets immediately and spread them on a kitchen towel. Pat them completely dry. This step is crucial for the marinade to adhere properly.
2
Prepare the Tandoori Marinade (5 minutes)
In a small pan, dry roast the besan (gram flour) on low heat for 2-3 minutes until it becomes aromatic. This removes the raw taste. Let it cool slightly.
In a large mixing bowl, whisk the thick curd until smooth. Add the roasted besan, mustard oil, ginger garlic paste, and lemon juice. Whisk again to form a smooth, lump-free paste.
Add all the powdered spices: Kashmiri red chili powder, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
Crush the kasuri methi and ajwain between your palms to release their flavor and add them to the bowl. Mix everything thoroughly.
3
Marinate the Cauliflower (30+ minutes)
Add the blanched and dried cauliflower florets to the marinade.
Use your hands or a spatula to gently coat each floret evenly and generously.
Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
4
Bake the Gobi (25 minutes)
Preheat your oven to 220°C (425°F). Place an oven rack in the middle position. Line a large baking sheet with parchment paper or aluminum foil.
Arrange the marinated cauliflower florets in a single layer on the baking sheet, ensuring they are not overcrowded.
Bake for 15 minutes. Carefully remove the tray from the oven, flip each floret, and lightly baste with vegetable oil.
Return the tray to the oven and bake for another 10-12 minutes, or until the cauliflower is tender and the edges are beautifully charred.
5
Garnish and Serve (5 minutes)
Once baked, transfer the Tandoori Gobi to a serving platter.
Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves.
Serve immediately with mint chutney, lemon wedges, and sliced onions.
6
Serving size: 0.25 cup
73cal
1gprotein
6gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
