Tandoori Gobhi

Tarla.Dalal's picture

Aug. 06, 2014

Succulent pieces of cauliflower marinated in tandoori spices. You can marinate chunks of paneer, mushrooms, or even boiled potatoes to make interesting variations. Serve these with toothpicks to make a conversation starter or with rotis or parathas to make a quick working lunch.


Blanched cauliflower florets 2 Cup (32 tbs)
Oil 1 Tablespoon
Cumin seeds 1/2 Teaspoon
Sliced onion 1/2 Cup (8 tbs)
Sliced capsicum 1/2 Cup (8 tbs)
Salt To Taste
For marinade
Curd 1 Cup (16 tbs)
Garlic paste 1 Teaspoon
Chili powder 2 Teaspoon
Besan 2 Teaspoon (Bengal gram flour)
Ginger paste 1/2 Teaspoon
Dried fenugreek leaves 1 Teaspoon
Salt To Taste
For garnish
Finely chopped coriander 1 Tablespoon



For Marinade:

1. In a bowl, combine curd, garlic, chili powder, besan, ginger, fenugreek, and salt. Mix well.

2. Put cauliflower florets into the bowl with marinade and mix gently. Cover and set aside for 15 minutes. 



3. In a pan, heat oil, add cumin seeds and allow them to crackle.

4. Add onion and sauté over medium flame for 1 minute. 

5. Add capsicum, sauté for a minute and then add marinated cauliflower. Season with salt, stir occasionally and cook over low flame for 5-7 minutes.



6. Garnish with coriander and serve immediately with parathas, rotis or naans.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 109Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 266 mg11.08%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet