Punjab

Tandoori gobi

Name: Tandoori gobi
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 medium in large florets cauliflower; 1/2 cup hung curd (greek yogurt); 2 tbsp roasted besan (chickpea flour, gram flour); 1 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 1 tsp chaat masala; 1 1/2 tbsp mustard oil; 2 tsp lemon juice; Salt, to taste

Cauliflower that thinks it is chicken tikka. Charred, spiced and a vegetarian favourite.

50 minTime

7 gProtein each

mediumSpice

Gobi meets tandoor2 chapters · 1 min read

Make it your way

Grandma's wayPunjabi tandoori gobi.

The original

146kcalsame

7 gproteinsame

5 gfibresame

50minutessame

Tandoori gobi.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium, in large florets

Hung curd (greek yogurt)½ cup

Besan (chickpea flour, gram flour)2 tbsp, roasted

Ginger garlic paste1 tbsp

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Chaat masala1 tsp

Mustard oil1½ tbsp

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Blanch florets in salted boiling water for 2 minutes; drain and dry well.
2Mix hung curd, roasted besan, ginger garlic, spices, mustard oil, lemon and salt.
3Coat florets and rest 20 minutes.
4Roast at 230 C on a rack for 18 to 20 minutes, turning once.

Serve it like this

Pile on a platter or sizzler, scatter coriander and onion, mint chutney alongside. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tandoori gobi

Make it your way

Ingredients

Method

Make it a meal