Tandoori Gobi Tikka
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.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.
- b.Bring 1.5 litres of water to a rolling boil in a large pot.
- c.Add 1/2 tsp of salt and the cauliflower florets.
- d.Blanch for 3 minutes.
- e.Drain and immediately plunge into ice-cold water.
- f.Drain again and pat completely dry with a kitchen towel.
- 2
Step 2
- a.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.
- b.Whisk the hung curd until smooth in a large bowl.
- c.Add besan and whisk again to remove lumps.
- d.Add ginger-garlic paste, mustard oil, lemon juice, and all powdered spices.
- e.Add salt and crushed kasuri methi.
- f.Mix well to form a thick, uniform paste.
- 3
Step 3
- a.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.
- b.Add the dry cauliflower florets to the marinade.
- c.Gently toss to coat each floret evenly.
- d.Cover and marinate for at least 30 minutes at room temperature or 2-4 hours in the refrigerator.
- 4
Bake the Tikka: Preheat your oven to 200°C (400°F)
- a.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.
- b.Preheat oven to 200°C (400°F).
- c.Line and grease a baking sheet.
- d.Arrange marinated florets in a single layer.
- e.Bake for 15-20 minutes.
- f.Broil for 3-5 minutes until charred, watching closely.
- 5
Garnish and Serve: Carefully remove the baking sheet from the oven
- a.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.
- b.Remove the tikka from the oven.
- c.Sprinkle with chaat masala while hot.
- d.Serve immediately with mint chutney, onion rings, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thickest marinade, use hung curd. To make it, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain excess whey.
- 2Do not over-blanch the cauliflower, or it will become mushy. It should be tender-crisp.
- 3For a nuttier flavor, you can lightly dry roast the besan (gram flour) in a pan over low heat for 2-3 minutes until fragrant before adding it to the marinade.
- 4To get a traditional smoky 'dhungar' flavor, place a small steel bowl with a hot piece of charcoal in the center of the marinated gobi. Drizzle a little ghee on the charcoal, cover the bowl immediately, and let it smoke for 5-10 minutes before baking.
- 5This recipe works great in an air fryer. Preheat to 190°C (375°F) and cook for 12-15 minutes, shaking the basket halfway through.
Adapt it for your goals.
Vegan
Replace the hung curd with a thick, plant-based yogurt like cashew or coconut yogurt. Ensure it's unflavored and unsweetened.
Achari FlavorAchari Flavor
Add 1-2 tablespoons of achari masala (Indian pickle spice mix) to the marinade for a tangy and pungent twist.
Malai (Creamy) VersionMalai (Creamy) Version
For a milder, creamier tikka, add 2 tablespoons of heavy cream or cashew paste to the marinade and reduce the amount of red chili powder.
Add VegetablesAdd Vegetables
Add cubes of bell peppers (capsicum) and onions to the marinade along with the cauliflower. Thread them onto skewers before baking for a complete tikka platter.
Why this is on our healthy list.
Rich in Fiber and Nutrients
Cauliflower is an excellent source of dietary fiber, which aids digestion, promotes satiety, and supports a healthy gut. It's also packed with Vitamin C, Vitamin K, and antioxidants.
Low-Calorie and Weight-Loss Friendly
Since this dish is baked instead of fried, it's low in calories and fat. The high fiber content helps you feel full longer, making it a great choice for weight management.
Boosts Immunity
The combination of spices like turmeric (with curcumin), ginger, and garlic, along with Vitamin C from cauliflower and lemon, helps strengthen the immune system and fight inflammation.
Good Source of Probiotics
The use of yogurt (curd) as the base for the marinade provides beneficial probiotics, which are live bacteria that improve gut health and digestion.
Frequently asked questions
Yes, it is a very healthy dish. It's baked or grilled, not fried, making it low in fat. Cauliflower is rich in fiber, vitamins, and antioxidants. The use of yogurt also adds probiotics, which are good for gut health.