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Tandoori gobhi
Roasted spiced cauliflower
ਤੰਦੂਰੀ ਗੋਭੀ: cauliflower florets in a mustard-oil and yogurt tikka marinade, roasted until charred (plus 30 minutes marinating)
Punjabi dhabas that fire a tandoor all day always have a skewer of tandoori gobhi for the vegetarians at the table, and in winter, when cauliflower is cheap and sweet, it is the starter everyone orders with a Lohri bonfire dinner. Big florets are blanched, rubbed with a pungent mustard-oil and yogurt marinade, and roasted until the edges blacken and the inside is tender. The common mistake is either skipping the blanch, so the stalks stay raw while the outside burns, or boiling too long so the florets turn mushy and drop off the skewer. Three minutes in boiling water is right. Chef's tip: a spoon of dry-roasted besan in the marinade makes it cling and gives a nutty crust.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the cauliflower
- 1 ⅓ lb cauliflowercut into large 5 cm florets
- 1 tsp saltfor the blanching water
For the marinade
- 2 tbsp mustard oil
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 tsp garam masala
- ½ tsp ajwain (carom seeds)
- 1 tsp kasuri methi (dried fenugreek leaves)crushed
- 2 tbsp besan (gram flour)dry-roasted until nutty
- 1 tbsp lemon juice
- ¾ tsp salt
To finish
- 1 tsp chaat masala
- 1 red onion (optional)sliced into rings
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Blanch 1 ⅓ lb cauliflower in boiling water with 1 tsp salt for 3 minutes, drain and spread on a cloth to steam dry completely.
8 minStep 2: Heat 2 tbsp mustard oil in a small pan until it just smokes, then cool for a minute.
2 minStep 3: Whisk the oil with 5 ½ oz hung curd (thick strained yogurt), 1 tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, ¼ tsp ground turmeric, 1 tsp garam masala, ½ tsp ajwain (carom seeds), 1 tsp kasuri methi (dried fenugreek leaves), 2 tbsp besan (gram flour), 1 tbsp lemon juice and ¾ tsp salt into a thick paste.
3 minStep 4: Toss the florets in the marinade, pushing it into the crevices, and leave for 30 minutes.
3 minStep 5: Heat the oven to 475°F (fan 425°F). Arrange the florets on a rack over a lined tray, or thread onto skewers, with space between them.
4 minStep 6: Roast near the top of the oven for 20–25 minutes, turning once, until the marinade is dry and the edges are charred and a knife slides easily into the stalk.
25 minStep 7: Sprinkle with 1 tsp chaat masala and serve hot with 1 red onion and mint chutney.
1 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 13 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tandoori gobhi take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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