Tandoori Gobi Gobi Tikka Tandoori Cauliflower

About Tandoori Gobi

Tandoori recipes are not just a favorite in Punjabi or North Indian families, but is a celebrated one at my home too. This Tandoori Gobi recipe also referred to as Gobi Tikka or Cauliflower Tikka is an excellent choice for a snack or starter. I don’t have a tandoor at home. Thus, used an oven to prepare this Tandoori Gobi. And trust me, the result is very close to the original, if not similar. Once the initial step of marinating the gobi in the spiced curd base is completed, you can grill/bake it in an oven to replicate a tandoori mouth feel. A variant is this yummy Paneer Tikka that you can try as well. This Cauliflower Tikka recipe might look elaborate, but once you begin with the procedure, you’ll realize it’s an easy-peasy one. To achieve a dish fully laden with flavors distributed evenly, marinate the gobhi for at least an hour or two. You can refrigerate it if you want to marinate for longer. I also use cashewnut curd (yogurt) as a base for the marinade of this Tandoori Gobi, which makes it vegan too. However, don’t fret as you can very well use the regular thick curd (or hung curd or greek yogurt) for marinating the cauliflower. This is a fool-proof recipe for which you’re going to thank me later! The best part about this Tandoori Gobi recipe is that no one really comes to know that it is actually made with a plant-based curd and not the usual dairy one. Such are the flavors and textures of this dish. This Cauliflower Tikka is quite fiery. So, if you are preparing it for kids or people who have a low tolerance to spice levels, cut down on the quantity of red chili powder and garam masala powder. Both the measurements have been included in the recipe details below. This spicy Tandoori Gobi a.k.a Gobi Tikka, Gobhi Tikka or Tandoori Cauliflower is one of those vegetarian recipes that is an instant hit with one and all. Best enjoyed as a starter in parties, celebrations, special occasions or just a regular day. This Cauliflower Tikka also acts as a great filling for wraps and rolls, which qualify well as ‘dabba’ (tiffin) food.

How to make Tandoori Gobi

Preparation

1. We need to use thick curd (yogurt) or you have to use Hung Curd or greek yogurt. If using hung curd or greek yogurt, jump to step 5. To make homemade hung curd, take 3 to 3.5 cups of Curd (yogurt) in a cheese cloth/muslin cloth, tie and hang it and let the whey drain out. This may take several hours. For a plant based yogurt, the first step would be to drain the water. You can use a fine mesh strainer like I have done and drain the water. Simply transfer 2.25 to 2.5 cups yogurt to the strainer kept above a bowl. Cover with lid and set aside for 45 minutes to 1 hour. After the yogurt has been drained of the water, measure and you will need about ½ to ¾ cup of plant based cashew yogurt or hung curd or greek yogurt.
2. Chop 1 small to medium sized cauliflower into medium florets and rinse well in water. Make sure they are of uniform size so that they cook evenly.
3. Meanwhile boil some water with ½ teaspoon of salt in a pan or pot. Add the florets and cook for 3 to 4 minutes on medium heat. Switch off heat and then continue to keep them in the hot water for 7 to 8 minutes more.
4. Next, drain the water from the cauliflower florets and set aside.

Make Gobi Tikka Marinade

5. Roast 2 tablespoons besan (gram flour) in a frying pan. You could use chickpea flour instead of gram flour.
6. Roast stirring often, till it becomes golden brown and starts giving a nutty aroma.
7. To make the marinade, take the hung curd or strained and thick plant based yogurt in a bowl. Add all the below listed dry spice powders and herbs to it.

½ teaspoon carom seeds (ajwain)½ or 1 teaspoon garam masala powder1 teaspoon coriander powder½ or 1 teaspoon red chili powder½ tablespoon ginger-garlic paste ½ teaspoon turmeric powder1 teaspoon dried fenugreek leaves (kasoori methi), crushedblack salt as required, can use regular salt or pink salt

8. Mix well and add 1 tablespoon oil along with the roasted besan.
9. Stir the roasted gram flour and oil well so that no lumps are formed.
10. Add the cauliflower florets in the marinade and gently coat them with it.
11. To marinate, cover with lid and keep the bowl aside for 1 hour or more in the fridge. You can also keep overnight in the fridge. After 1 hour, gently mix the whole mixture again.

Make Tandoori Gobi

12. Preheat an oven to 200 degrees C/395 F for 15 minutes. On a grilling rack, place the marinated gobi florets. Keep a tray or plate (lined with aluminum foil or parchment) below for easy clean up later.
13. Place the tray in the preheated oven. If you have a small oven, grill or bake in batches. You could keep the tray in the center rack or in the second top rack above. Grill or bake at 200 degrees C/395 F in the oven for 20 to 25 minutes or till the cauliflower florets are cooked tender and the edges start to brown. After 10 or 15 minutes, remove the tray and turn over the florets. This is done for even grilling and cooking. You can also char them a little if you want. But don’t overcook as they become dry. The cauliflower florets should be tender, juicy and well-cooked. 15: Serve Tandoori Gobi or Gobi Tikka hot with some Mint Chutney, onion slices and lemon wedges. Sprinkle some chaat masala and black salt on top. This tender, spiced and grilled Tandoori Gobi pairs excellently with breads, buns, naan or tandoori roti as well. You can also have them plain or as a side dish.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mushroom Tikka | Tandoori Mushroom Paneer Tikka Recipe (Restaurant Style) Tandoori Roti (Butter Roti) – 2 Ways Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) This Tandoori Gobi recipe from the blog archives, first published in Feburary 2013 has been republished and updated on December 2022.

title: “Tandoori Gobi Gobi Tikka Tandoori Cauliflower” ShowToc: true date: “2024-09-08” author: “Byron Hardee”

About Tandoori Gobi

Tandoori recipes are not just a favorite in Punjabi or North Indian families, but is a celebrated one at my home too. This Tandoori Gobi recipe also referred to as Gobi Tikka or Cauliflower Tikka is an excellent choice for a snack or starter. I don’t have a tandoor at home. Thus, used an oven to prepare this Tandoori Gobi. And trust me, the result is very close to the original, if not similar. Once the initial step of marinating the gobi in the spiced curd base is completed, you can grill/bake it in an oven to replicate a tandoori mouth feel. A variant is this yummy Paneer Tikka that you can try as well. This Cauliflower Tikka recipe might look elaborate, but once you begin with the procedure, you’ll realize it’s an easy-peasy one. To achieve a dish fully laden with flavors distributed evenly, marinate the gobhi for at least an hour or two. You can refrigerate it if you want to marinate for longer. I also use cashewnut curd (yogurt) as a base for the marinade of this Tandoori Gobi, which makes it vegan too. However, don’t fret as you can very well use the regular thick curd (or hung curd or greek yogurt) for marinating the cauliflower. This is a fool-proof recipe for which you’re going to thank me later! The best part about this Tandoori Gobi recipe is that no one really comes to know that it is actually made with a plant-based curd and not the usual dairy one. Such are the flavors and textures of this dish. This Cauliflower Tikka is quite fiery. So, if you are preparing it for kids or people who have a low tolerance to spice levels, cut down on the quantity of red chili powder and garam masala powder. Both the measurements have been included in the recipe details below. This spicy Tandoori Gobi a.k.a Gobi Tikka, Gobhi Tikka or Tandoori Cauliflower is one of those vegetarian recipes that is an instant hit with one and all. Best enjoyed as a starter in parties, celebrations, special occasions or just a regular day. This Cauliflower Tikka also acts as a great filling for wraps and rolls, which qualify well as ‘dabba’ (tiffin) food.

How to make Tandoori Gobi

Preparation

1. We need to use thick curd (yogurt) or you have to use Hung Curd or greek yogurt. If using hung curd or greek yogurt, jump to step 5. To make homemade hung curd, take 3 to 3.5 cups of Curd (yogurt) in a cheese cloth/muslin cloth, tie and hang it and let the whey drain out. This may take several hours. For a plant based yogurt, the first step would be to drain the water. You can use a fine mesh strainer like I have done and drain the water. Simply transfer 2.25 to 2.5 cups yogurt to the strainer kept above a bowl. Cover with lid and set aside for 45 minutes to 1 hour. After the yogurt has been drained of the water, measure and you will need about ½ to ¾ cup of plant based cashew yogurt or hung curd or greek yogurt.
2. Chop 1 small to medium sized cauliflower into medium florets and rinse well in water. Make sure they are of uniform size so that they cook evenly.
3. Meanwhile boil some water with ½ teaspoon of salt in a pan or pot. Add the florets and cook for 3 to 4 minutes on medium heat. Switch off heat and then continue to keep them in the hot water for 7 to 8 minutes more.
4. Next, drain the water from the cauliflower florets and set aside.

Make Gobi Tikka Marinade

5. Roast 2 tablespoons besan (gram flour) in a frying pan. You could use chickpea flour instead of gram flour.
6. Roast stirring often, till it becomes golden brown and starts giving a nutty aroma.
7. To make the marinade, take the hung curd or strained and thick plant based yogurt in a bowl. Add all the below listed dry spice powders and herbs to it.

½ teaspoon carom seeds (ajwain)½ or 1 teaspoon garam masala powder1 teaspoon coriander powder½ or 1 teaspoon red chili powder½ tablespoon ginger-garlic paste ½ teaspoon turmeric powder1 teaspoon dried fenugreek leaves (kasoori methi), crushedblack salt as required, can use regular salt or pink salt

8. Mix well and add 1 tablespoon oil along with the roasted besan.
9. Stir the roasted gram flour and oil well so that no lumps are formed.
10. Add the cauliflower florets in the marinade and gently coat them with it.
11. To marinate, cover with lid and keep the bowl aside for 1 hour or more in the fridge. You can also keep overnight in the fridge. After 1 hour, gently mix the whole mixture again.

Make Tandoori Gobi

12. Preheat an oven to 200 degrees C/395 F for 15 minutes. On a grilling rack, place the marinated gobi florets. Keep a tray or plate (lined with aluminum foil or parchment) below for easy clean up later.
13. Place the tray in the preheated oven. If you have a small oven, grill or bake in batches. You could keep the tray in the center rack or in the second top rack above. Grill or bake at 200 degrees C/395 F in the oven for 20 to 25 minutes or till the cauliflower florets are cooked tender and the edges start to brown. After 10 or 15 minutes, remove the tray and turn over the florets. This is done for even grilling and cooking. You can also char them a little if you want. But don’t overcook as they become dry. The cauliflower florets should be tender, juicy and well-cooked. 15: Serve Tandoori Gobi or Gobi Tikka hot with some Mint Chutney, onion slices and lemon wedges. Sprinkle some chaat masala and black salt on top. This tender, spiced and grilled Tandoori Gobi pairs excellently with breads, buns, naan or tandoori roti as well. You can also have them plain or as a side dish.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mushroom Tikka | Tandoori Mushroom Paneer Tikka Recipe (Restaurant Style) Tandoori Roti (Butter Roti) – 2 Ways Easy Hara Bhara Kabab Recipe (Pan-fried & Baked Kabab) This Tandoori Gobi recipe from the blog archives, first published in Feburary 2013 has been republished and updated on December 2022.