Tandoori Gobi

Name: Tandoori Gobi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 pcs cauliflower (medium, cut into large florets); 1 cup yogurt (thick, hung curd preferred); 2 tbsp besan; 2 tsp ginger-garlic paste; 2 tbsp mustard oil; 1 tbsp lemon juice; 1 tsp red chili powder (Kashmiri, for color and mild heat); 1 pinch turmeric powder; 1 tsp cumin powder; 1 tsp garam masala; 1 tsp chaat masala; 1 tsp kasuri methi (dried fenugreek leaves, crushed); 1 pinch salt; 1 pcs onion (medium, cut into rings, for garnish); 1 pcs lemon (cut into wedges, for garnish); 4 tbsp mint chutney (for serving)

RATING

4.6/5(135)

TASTE SCORE

8/10

Whole cauliflower florets marinated in a spiced yogurt mixture, then roasted until beautifully charred and smoky. This vegetarian starter brings all the bold, tangy flavors of the tandoor right to your home oven.

PREP

15m

COOK

25m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Blanch the cauliflower florets.
Bring a pot of water to a boil. Add the cauliflower florets and a pinch of salt. Boil for 3 minutes, then drain and immediately plunge into ice-cold water to stop the cooking. Drain well and pat completely dry.
TIPParboiling ensures the cauliflower cooks through without drying out in the oven.
mix · ~5 min
Make the tandoori marinade.
1.In a large bowl, whisk the yogurt until smooth.
2.Add besan, ginger-garlic paste, mustard oil, and lemon juice. Mix into a thick paste.
3.Add red chili powder, turmeric, cumin powder, garam masala, chaat masala, kasuri methi, and salt. Whisk until well combined.
mix · ~2 min
Coat the florets with the marinade.
Add the dried cauliflower florets to the bowl. Gently toss and coat each floret with the marinade. Cover and let them marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
TIPDon't marinate too long or the yogurt's acidity can make the cauliflower mushy.
prep · ~3 min
Preheat the oven and prepare the skewers.
Preheat the oven to 220°C (430°F). If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread the marinated cauliflower florets onto the skewers, leaving a little space between each piece.
roast · ~25 min
Roast the skewered cauliflower.
Place the skewers on a parchment-lined baking tray. Roast for 15 minutes. Then flip the skewers and continue roasting for another 10-12 minutes, or until the edges are nicely charred and the florets are tender.
TIPFor an even smokier flavor, switch the oven to broil for the last 2 minutes.
assemble · ~2 min
Plate and garnish.
Remove the skewers from the oven. Slide the Tandoori Gobi off the skewers and onto a serving plate. Sprinkle a pinch of chaat masala on top, arrange onion rings and lemon wedges on the side, and serve immediately with mint chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat cauliflower completely dry after blanching to help the marinade cling evenly.
2
Use hung curd or Greek yogurt for a thicker marinade that won't slide off the florets.
3
Kashmiri red chili powder gives vibrant color without overpowering heat; substitute paprika if needed.
4
Soak wooden skewers for 15 minutes to prevent burning under high oven heat.
5
Broil for the final 2 minutes to mimic the char of a tandoor without drying the gobi.
6
Serve immediately after roasting; the florets lose their crisp exterior as they cool.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick coconut or cashew cream, and use a neutral oil instead of mustard oil. The marinade stays creamy and the cauliflower roasts just as beautifully, making this dish fully plant-based.

air fryer

Air-fryer

Cook marinated florets in an air fryer at 200°C (400°F) for 12–15 minutes, shaking halfway. This reduces oil usage and delivers extra-crisp edges with less hands-on time.

smoky char

Smoky-char

For a true tandoor-style smokiness, place a small piece of hot charcoal in a steel bowl inside the marinating bowl, drizzle a drop of oil on it, and cover immediately for 2 minutes before skewering.

gluten free

Gluten-free

This recipe is naturally gluten-free as written—besan (chickpea flour) replaces wheat flour—so no modifications are needed. Always verify your garam masala and chaat masala are from gluten-free sources.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Fiber and Vitamin C

Cauliflower is packed with dietary fiber for digestion and vitamin C to support immunity, especially when roasted lightly to preserve nutrients.

✓

Low in Calories, High in Satiety

This dish is a low-calorie, high-volume starter that fills you up with vegetables and protein-rich yogurt and chickpea flour, without heavy fats or sugars.

✓