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Indulge in the authentic flavours of India with the delectable Tandoori Gobi Tikka Recipe, a flavourful recipe that requires very little cooking time. This Tandoori Cauliflower Tikka Recipe can be whipped up in an hour, making it a great accompaniment to your pulao, naan, chapati, phulka or any Indian bread or simply serve it as a starter.
To prepare this delicious Tandoori Gobi Tikka Recipe, follow the step-by-step instructions and refer to the accompanying images that explain the process in detail.
If you tried this Tandoori Gobi Tikka Recipe. Please let me know in the comment section. I'm very excited to read your comments.
About - Tandoori Gobi/Gobi Tikka
Tandoori Gobi Tikka is a beloved and mouth-watering vegetarian appetizer hailing from India, which has been enjoyed by millions around the world. The word "Tandoori" comes from the traditional method of cooking in a tandoor, a clay oven that is widely used in Indian cuisine. In this delicious dish, cauliflower florets are first marinated in a special mixture of hung curd and an array of spices, then skewered and grilled or baked to perfection until they develop a smoky, charred flavour that is both irresistible and addictive.
The marinade for Tandoori Gobi Tikka is a carefully crafted blend of ingredients that include hung curd, ginger, garlic, red chilli powder, turmeric, garam masala, ajwain seeds, and a hint of lemon juice. These spices work together to infuse the cauliflower with an alluringly rich and aromatic taste, which is slightly spicy and has a pleasant tangy undertone.
Traditionally, Tandoori Gobi Tikka is cooked in a tandoor, where it acquires a unique smoky flavour and a light char on the outside while remaining juicy and tender on the inside. However, if you don't have access to a tandoor, you can still prepare this dish using an oven, grill, or even directly on an open flame, as I did in my recipe.
When done, the Tandoori Gobi Tikka skewers are a feast for the eyes, with vibrant hues of red and yellow from the colourful spices. To balance out the spice, it is typically served with a refreshing mint chutney and a wedge of lemon. However, I opted to serve mine with a special dip made with curd and pickles, which added an extra dimension of flavour and texture to the dish.
Tandoori Gobi Tikka is not just a tasty appetizer but also a great vegetarian option for those who appreciate the authentic flavours of Indian cuisine. Whether enjoyed as a snack, starter, or side dish, it is a delightful addition to any Indian meal or a great standalone dish for those seeking a meat-free alternative.
How to make Tandoori Gobi Tikka without an Oven?
Indulge in the authentic flavours of India with the delectable Tandoori Gobi Tikka Recipe, a flavourful recipe that requires very little cooking time. This Tandoori Cauliflower Tikka Recipe can be whipped up in an hour, making it a great accompaniment to your pulao, naan, chapati, phulka or any Indian bread or simply serve it as a starter.
Cuisine - North Indian
Serving - 4
Timing - 60 minutes
Ingredients For Tandoori Gobi Tikka
Cauliflower (medium-sized) - 1 (or)
Cauliflower / Gobi - 25 florets
Salt - to taste
Turmeric Powder - 1/4 teaspoon
Water - as needed to boil the florets
For Marination
Curd / Dahi - 1/2 cup
Salt - to taste
Kashmiri Red Chilli - 1 tablespoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Lemon Juice - 1/2 tablespoon
Besan / Gram Flour / Kadalai Maavu - 3 tablespoons
Kasoori methi - 1/2 teaspoon
Ginger Garlic Paste - 1 teaspoon
Mustard Oil - 2 tablespoons
Ajwain Seeds - 1/4 teaspoon
Garam Masala - 1/4 teaspoon
For Smoking
Charcoal - 1 piece
Ghee - 1 teaspoon
Other Ingredients
Onion - 1
Tomato - 1
Capsicum - 1
Melted Butter - to baste
Potato (medium size) - 1
Instructions
To prepare Tandoori Gobi Tikka, you need to gather all the ingredients.
1. Begin by washing the cauliflower florets and chopping the onion, tomato and capsicum into cubes. Peel the potato and cut it into big chunks. Keep them aside.
2. Take the curd in a tea strainer and place the bowl underneath. Allow to strain the excess water from the curd.
3. In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add salt and turmeric powder. Add the cauliflower florets and boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.
4. Turn off the flame and strain the florets. Keep them aside to dry and cool down completely.
5. In a large mixing bowl, combine curd, cumin powder, Kashmiri red chilli powder, red chilli powder, salt, lemon juice, kasuri methi, ginger garlic paste, garam masala and ajwain seeds.
6. Heat a tadka pan over low flame add the besan flour and dry roast for a few seconds. Transfer to the plate.
7. In the same tadka pan, pour the mustard oil and over high flame heat the oil until smoky.
8. Now add the roasted besan flour and pour the oil into the marinade mixture. Combine everything to make a marinade.
9. Add the boiled cauliflower florets and chopped vegetables to the marinade and then, using a spoon, start to coat the florets really well. Give it a good stir and mix until all the florets are well coated with the marinade.
10. To give the florets a smoky and tandoori flavour, place a small plate or make a small foil plate and keep it in the centre.
11. Carefully heat the charcoal on the gas flame for 2-3 minutes. Once the charcoal is fired, place a hot piece of charcoal in the centre and pour the ghee on top. You will see the smoke, immediately cover the mixing bowl and leave it for 30 minutes.
12. After 30 minutes, remove the lid and the charcoal. You will get a very nice tandoori flavour in the gobi florets. You will also notice some excess water from the gobi at the bottom of the bowl. Using your hand, mix everything once again.
13. In a metal skewer, start to skewer the gobi and vegetable pieces on the metal skewers, piece by piece, starting with a piece of potato as a stopper and then followed by the gobi. Insert from the stalk side and remove from the other edge. Towards the end, add another potato piece again as a stopper.
14. Repeat the above process for the remaining gobi.
15. Place the phulka pan on the gas and keep the flame at medium to high heat. Place the gobi skewers on the phulka pan and cook the tandoori gobi for 2-3 minutes. Keep flipping the skewers for even cooking.
16. Once all the skewers are done, baste the Tandoori Gobi with melted butter.
17. Your smoky and very flavorful Tandoori Gobi Tikka is ready to serve.
This recipe for Tandoori Gobi Tikka can be served as a starter or as a side dish with pulao, chapati, phulka, or any other Indian bread. It is an excellent addition to parties, family gatherings, or potlucks, and is sure to be a crowd-pleaser. Give it a try!
Pictorial Instructions
To prepare Tandoori Gobi Tikka, you need to gather all the ingredients.
1. Begin by washing the cauliflower florets and chopping the onion, tomato and capsicum into cubes. Peel the potato and cut it into big chunks. Keep them aside.
2. Take the curd in a tea strainer and place the bowl underneath. Allow to strain the excess water from the curd.
3. In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add salt and turmeric powder. Add the cauliflower florets and boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.
4. Turn off the flame and strain the florets. Keep them aside to dry and cool down completely.
5. In a large mixing bowl, combine curd, cumin powder, Kashmiri red chilli powder, red chilli powder, salt, lemon juice, kasuri methi, ginger garlic paste, garam masala and ajwain seeds.
6. Heat a tadka pan over low flame add the besan flour and dry roast for a few seconds. Transfer to the plate.
7. In the same tadka pan, pour the mustard oil and over high flame heat the oil until smoky.
8. Now add the roasted besan flour and pour the oil into the marinade mixture. Combine everything to make a marinade.
9. Add the boiled cauliflower florets and chopped vegetables to the marinade and then, using a spoon, start to coat the florets really well. Give it a good stir and mix until all the florets are well coated with the marinade.
10. To give the florets a smoky and tandoori flavour, place a small plate or make a small foil plate and keep it in the centre.
11. Carefully heat the charcoal on the gas flame for 2-3 minutes. Once the charcoal is fired, place a hot piece of charcoal in the centre and pour the ghee on top. You will see the smoke, immediately cover the mixing bowl and leave it for 30 minutes.
12. After 30 minutes, remove the lid and the charcoal. You will get a very nice tandoori flavour in the gobi florets. You will also notice some excess water from the gobi at the bottom of the bowl. Using your hand, mix everything once again.
13. In a metal skewer, start to skewer the gobi and vegetable pieces on the metal skewers, piece by piece, starting with a piece of potato as a stopper and then followed by the gobi. Insert from the stalk side and remove from the other edge. Towards the end, add another potato piece again as a stopper.
14. Repeat the above process for the remaining gobi.
15. Place the phulka pan on the gas and keep the flame at medium to high heat. Place the gobi skewers on the phulka pan and cook the tandoori gobi for 2-3 minutes. Keep flipping the skewers for even cooking.
16. Once all the skewers are done, baste the Tandoori Gobi with melted butter.
17. Your smoky and very flavorful Tandoori Gobi Tikka is ready to serve.
This recipe for Tandoori Gobi Tikka can be served as a starter or as a side dish with pulao, chapati, phulka, or any other Indian bread. It is an excellent addition to parties, family gatherings, or potlucks, and is sure to be a crowd-pleaser. Give it a try!
Important Tips
1. Be careful while making Tandoori Gobi Tikka on the fire.
2. If you do not have metal skewers, you can use wooden skewers.
3. When using the wooden skewers, soak them in water for 20-30 minutes. Be careful while using wooden skewers.
4. In the marinade you can reduce the lemon juice in case the curd is sour.
5. If you plan to make it for parties, family gatherings or potlucks. You can cook the tandoori gobi in advance, and then cook it once again before serving.
6. You can marinate the Tandoori Gobi Tikka overnight and use it later.
If you have more questions about the Tandoori Gobi Tikka Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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