Tandoori Gobi
Cauliflower florets marinated in spiced yogurt and roasted in a tandoor.
About this dish
A popular vegetarian alternative to Tandoori Chicken, this dish originated in the dhabas (roadside eateries) of Punjab. Whole cauliflower florets are blanched to ensure even cooking before being smothered in a thick, mustard-oil based yogurt marinade. When roasted at high temperatures, the sugars in the yogurt caramelize, creating charred 'leopard spots' that provide a smoky depth to the crunchy vegetable.
Ingredients
The Vegetable
- 1 large Cauliflower (approx 600g), cut into large florets
- 1 tsp Salt (for blanching)
- 1/2 tsp Turmeric (for blanching)
The Marinade
- 150g (1/2 cup) Thick Greek yogurt or Hung curd
- 1 tbsp Ginger-garlic paste
- 1 tbsp Roasted gram flour (Besan)
- 1 tbsp Mustard oil
- 1.5 tsp Kashmiri red chili powder
- 1 tsp Chaat masala
- 1/2 tsp Ajwain (Carom seeds), crushed
- 1/2 tsp Garam masala
Method
- 1
Blanching the Gobi
Bring a large pot of water to a boil with salt and turmeric. Submerge the cauliflower florets for exactly 3-4 minutes; they should be 50% cooked but still have a firm snap. Drain and immediately plunge into cold water to stop the cooking process, then pat bone-dry.
- 2
Prepare the Marinade
In a wide bowl, whisk the hung curd until smooth. Add the mustard oil, ginger-garlic paste, all the spices, and the roasted besan. The besan acts as a binding agent, ensuring the marinade clings to the smooth surface of the cauliflower instead of sliding off.
- 3
The Marination
Add the dry cauliflower florets to the marinade. Use your hands to gently coat each floret, ensuring the mixture gets into the crevices. Let it rest for at least 30 minutes (or up to 2 hours in the fridge) to develop flavor.
- 4
Preheat the Oven/Tandoor
Preheat your oven to 220°C (425°F) or set your air fryer to 200°C. If using an oven, place a wire rack over a baking tray to allow hot air to circulate around the cauliflower, preventing the bottom from getting soggy.
- 5
Skewering
If using skewers, thread the florets carefully, leaving a tiny gap between each. This ensures even browning. If using a tray, arrange them in a single layer with space between them.
- 6
The First Roast
Roast for 12-15 minutes. You will see the marinade start to set and the cauliflower edges begin to turn golden. The smell of roasted mustard oil and carom seeds should be prominent.
- 7
The Basting
Remove the tray/skewers and lightly brush the florets with melted butter or ghee. This helps in achieving that professional char and adds a rich sheen to the final dish.
- 8
The Charring Step
Return to the oven or air fryer for another 5-7 minutes. If your oven has a broiler/grill setting, turn it on for the last 2 minutes to get those distinct black charred spots that mimic a charcoal tandoor.
- 9
Final Seasoning
Remove from heat and immediately sprinkle with a generous pinch of chaat masala and a squeeze of fresh lime juice while the gobi is still sizzling. The heat will help the spices stick.
Notes & variations
- Ensure the cauliflower is completely dry after blanching or the marinade will water down.
- Roasted besan is key—raw besan will leave a chalky aftertaste.
- You can add cubed bell peppers and onions to the skewers for extra texture.
- For a vegan version, use cashew cream and skip the butter basting.
Serve with
Mint-Coriander chutney and thin rings of pickled vinegar onions.
Cook's note
Add a teaspoon of 'Kasuri Methi' to the marinade for a restaurant-style aroma.