📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with this vibrant Tandoori Gobi, a vegetarian masterpiece that rivals any meat kebab. Large, succulent cauliflower florets are blanched and then bathed in a rich, velvety marinade of hung curd, pungent mustard oil, and a bouquet of aromatic Indian spices. Roasted until perfectly charred and tender-crisp, this dish offers a smoky depth and a zesty kick that makes it an irresistible starter for any occasion.
🥗 Ingredients
The Star Ingredient
- 1 large head Cauliflower (cut into large, bite-sized florets)
- 6 cups Water (for blanching)
- 1 teaspoon Salt (for the blanching water)
The Tandoori Marinade
- 1/2 cup Hung Curd (Greek yogurt can be used as a substitute)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 2 tablespoons Mustard Oil (essential for authentic smoky aroma)
- 1.5 tablespoons Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality spice blend)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 2 tablespoons Besan (gram flour, lightly roasted to remove rawness)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Salt (Kala Namak, for a tangy sulfurous depth)
- 1/2 teaspoon Ajwain (carom seeds, slightly crushed)
For Finishing and Garnish
- 1 teaspoon Chaat Masala (for sprinkling over the hot florets)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Melted Butter (for basting)
👨🍳 Instructions
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1
Start by preparing the cauliflower. Cut the head into large florets, ensuring they are roughly the same size for even cooking. Keep the stems slightly long to help with handling.
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2
Bring 6 cups of water to a boil in a large pot with 1 teaspoon of salt. Add the cauliflower florets and parboil for exactly 3-4 minutes. They should be slightly softened but still have a firm snap (al dente).
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3
Drain the cauliflower immediately and plunge into an ice-water bath to stop the cooking process. Once cooled, pat them completely dry with a kitchen towel. Excess moisture will prevent the marinade from sticking.
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4
In a small pan over low heat, dry roast the Besan (gram flour) for 2 minutes until it releases a nutty aroma and turns slightly golden. Set aside to cool.
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5
In a large mixing bowl, whisk the hung curd until smooth. Add the roasted besan, ginger-garlic paste, Kashmiri chili powder, garam masala, crushed kasuri methi, lemon juice, black salt, and ajwain.
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6
Heat the mustard oil in a small ladle until it reaches its smoking point. Carefully pour this hot oil over the spice mix in the bowl—it will sizzle and bloom the spices. Whisk everything into a thick, uniform paste.
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7
Add the parboiled and dried cauliflower florets to the marinade. Use your hands to gently coat each floret thoroughly, ensuring the marinade gets into all the crevices.
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8
Let the cauliflower marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration.
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9
Preheat your oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
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10
Arrange the florets on the baking sheet, leaving space between them so they roast rather than steam. Bake for 15-20 minutes.
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11
Halfway through the baking time, remove the tray and lightly brush the florets with melted butter. This helps in achieving that authentic tandoori char.
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12
Switch the oven to 'Broil' mode for the last 2-3 minutes to get those signature charred black spots on the edges of the cauliflower.
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13
Remove from the oven and immediately sprinkle with chaat masala while still hot. Garnish with fresh cilantro.
💡 Chef's Tips
Always pat the cauliflower bone-dry after blanching; any water left behind will thin out the marinade and prevent it from clinging to the vegetable. Mustard oil is the secret to an authentic pungent flavor; if you find it too strong, you can use neutral oil, but the 'oomph' factor will be lower. Don't skip the parboiling step—cauliflower takes longer to cook than the marinade takes to char, so parboiling ensures the inside is tender while the outside is crispy. For a true 'Tandoor' smoky effect, place a small piece of glowing charcoal in a steel bowl amidst the marinated cauliflower, pour a teaspoon of ghee over the coal, and cover the bowl tightly for 5 minutes before cooking.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Cilantro Chutney for the perfect dip. Pair with thinly sliced red onion rings tossed in lemon juice and a pinch of salt. A cold, frothy Mango Lassi or a salted Masala Chaas balances the heat beautifully. Serve as a platter alongside other tandoori items like Paneer Tikka for a complete vegetarian appetizer spread. Wrap the leftovers in a warm butter naan with some pickled onions for a delicious Tandoori Gobi Roll.