This tandoori gobi / gobi tikka recipe is super easy to whip up and it is healthy with low oil. This is a perfect non fried starter recipe. Actually this is very satisfying and filling even as a meal. I usually find it difficult to consume a lot of vegetables in one meal. But this recipe is perfect , tangy, smokey and juicy cauliflower gets over in no time !!
Restaurant style Tandoori Gobi
You can use broccoli instead of cauliflower if you so prefer. Just wrap these up in a roti to make gobi tikka rolls for snacks or to pack them for lunch. I have cooked the tikka in a frying pan, but you wont be able to tell. This recipe tastes and looks just like the tandoor baked restaurant style gobi tikka.
For the tandoori flavour, I have used the dhungar technique. For that, just heat a small piece of coal on open flame till it is red hot. Then place it on the marinated gobi, and drizzle with butter or ghee. Cover the bowl and let the flavour of smoke infuse into the tandoori gobi. Isn’t this a neat shortcut ?
Now one secret ingredient for the perfect restaurant style flavour is raw mustard oil. I know that many of us especially form the west and south india don’t use mustard oil for cooking on a daily basis so you may not have it on hand. To substitute the mustard oil , you can use 1 tsp of finely powdered raw mustard seeds instead.
I have used EVEREST brand’s tandoori chicken masala. This masala is pure vegetarian , don’t go by the packaging 😊. I have no affliation with the brand but I like the taste of the same. If you wish you can use any other brand of tikka masala, I have heard good reviews of the SHAAN brand of masalas . if you want you can also use garam masala instead. You can buy the tikka masala from local grocery stores or from here.
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This easy and healthy non fried starter recipe is a must try !!
Cauliflower – one head or 500gms
Curd – 1 cup
Ginger garlic paste – 1 Tbsp
Kashmiri Red chilli powder – 1.5 Tbsp
Turmeric powder – ½ tsp
Coriander cumin powder – 1 tsp
Kasuri methi – ½ Tbsp
Mustard oil – ½ Tbsp
Everest tandoori chicken masala – 1 Tbsp
Salt to taste
One small coal piece
Ghee or butter
- Clean the cauliflower florets thoroughly in running water. Soak them in salty water for 5-10 mins. This will help to dislodge any hidden worms stuck inside.
- Heat water in a large pot and once it comes to a simmer, add the florets. Add 1 tsp salt. Cook till the cauliflower is 70 % done. Don’t cover the pot to avoid strong smell.
- To make the marinade, add all the dry spices, ginger garlic paste, salt and mustard oil to the curd. Whisk it well.
- Then add in the cauliflower florets and mix gently till they are well coated by the marinade.
- Now heat a small piece of coal on your stove top. Place it atop the marinated cauliflower in a small container. Pour ghee or butter on top.
- Now cover the bigger cauliflower bowl with plastic wrap or a dish to prevent the smoke from escaping.
- Let this marinate for 4-5 hours or more in the fridge.
- After 4-5 hours, dry heat a pan on your stove. Place the cauliflower pieces on it. The dry heating will cause the cauliflower to char a little bit, giving it a grilled tandoori taste.
- After 4- min, flip them over and baste ( rub ) them well with melted butter.
- When all sides are cooked through, remove onto a serving platter, sprinkle with some chat masala and lemon juice. If you want you can also drizzle some more melted butter on top. Serve hot with some laccha onions and pudina – dahi wali chutney !!
You can watch the full video recipe here :-
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This Gobi tikka recipe will give you the “asli mazaa” of restaurant style tandoori smokey cauliflower stater that we all love. This recipe is easy to pre prepare and store in the fridge. Just cook it when needed. . . . I love that this is roasted , uses less fat but still so tasty. Sometimes I have ONLY this as a main meal because it is so damn easy to make and very healthy too , plus it tastes just like take out !!! . . . For the mint chutney to go with this just throw together some fresh mint leaves and green chillies in a mixer. Then mix this mint paste with thick curd, chat masala, kala namak , jeera powder and salt. ENJOY !! . . . For the authentic restaurant wala tandoori swaad dont skip the mustard oil, if you dont usually cook in mustard oil and dont have it handy then replace it with 1/4 tsp of freshly crushed mustard seeds. ( you can check my Dill Curd Rice for the How-To, here on instagram). . . . . . Cauliflower is one of my favourite vegetables🥰🥰🥦🥦 ! Which one is yours? Please dont say karela ☹️☹️ . . . . #recipes #recipeideas #tandoori #tandoorigobhi #gobitikka #indianyoutuber #indianfoodbloggers #indianrecipes #indianmeal #vegetarianrecipes #vegetarian #mumbaifoodies #mumbaifoodblogger #mumbaiyoutubers