Tandoori Gobi Tikka

Name: Tandoori Gobi Tikka
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g cauliflower (cut into large florets); 0.75 cup yogurt (thick, hung for 20 minutes); 2 tbsp besan (dry roasted); 2 tsp ginger-garlic paste; 1 tbsp mustard oil; 2 tbsp lemon juice; 1 tsp red chili powder (Kashmiri, for color); 1 pinch turmeric powder; 1 tsp cumin powder (roasted); 0.5 tsp garam masala; 0.5 tsp chaat masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

Smoky, charred cauliflower florets marinated in a spiced yogurt mixture and roasted to perfection. This vegetarian tandoori classic captures the essence of a clay oven right in your kitchen, delivering tender bites with a vibrant, tangy kick.

PREP

20m

COOK

25m

SERVES

1 CUP

117 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Blanch the cauliflower.
Bring a pot of water to a boil. Add the cauliflower florets and blanch for 3 minutes. Drain immediately and plunge into ice-cold water to stop the cooking. Drain well and pat completely dry.
TIPDry the florets thoroughly — any excess water will thin the marinade and prevent it from sticking.
mix · ~8 min
Prepare the tandoori marinade.
1.In a large bowl, whisk the hung yogurt until smooth and creamy.
2.Add ginger-garlic paste, mustard oil, and lemon juice. Mix well.
3.Stir in the dry roasted besan, red chili powder, turmeric, roasted cumin powder, garam masala, chaat masala, crushed kasuri methi, and salt.
4.Whisk until a thick, smooth, lump-free marinade forms.
TIPRoasting the besan and cumin powder deepens the smoky flavor — don't skip this step.
mix · ~3 min
Marinate the cauliflower.
Add the dried cauliflower florets to the marinade. Gently toss until every floret is evenly and thickly coated. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.
TIPFor the best flavor, marinate for 2 hours. The longer it sits, the deeper the spices penetrate.
prep · ~10 min
Preheat the oven and prepare the skewers.
Preheat your oven to 220°C (430°F). Thread the marinated cauliflower florets onto the soaked wooden skewers, leaving a little space between each piece for even cooking. Place the skewers on a baking tray lined with parchment paper.
TIPSoaking the skewers for 20 minutes prevents them from burning under the high heat.
bake · ~25 min
Bake the tikka until charred.
1.Place the baking tray in the preheated oven on the middle rack.
2.Bake for 20-25 minutes, turning the skewers once halfway through.
3.For the final 2-3 minutes, switch the oven to grill/broil mode and watch closely until the edges are nicely charred and slightly blackened.
TIPA little charring is essential for the authentic tandoori flavor. Don't be afraid of the dark spots — they're delicious.
garnish · ~1 min
Garnish and serve hot.
Remove the skewers from the oven. Slide the tikka off onto a serving plate, sprinkle with a pinch of extra chaat masala, and garnish with fresh coriander leaves. Serve immediately with mint chutney and onion rings.

PRO TIPS

What to keep in mind.

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

1
Blanch the cauliflower for exactly 3 minutes to keep it tender but not mushy.
2
Pat the florets bone-dry after blanching so the marinade clings properly.
3
Use hung yogurt (Greek yogurt works) to avoid a watery marinade.
4
Roast the besan and cumin powder until fragrant to deepen the smoky, nutty flavor.
5
Marinate for at least 2 hours in the fridge for maximum spice penetration.
6
Switch to broil for the last 2–3 minutes to get authentic charred spots without drying out the florets.

RECIPE VARIATIONS