Head Over Coin

Indian recipes and culinary adventures

Gobhilicious! Tandoori Gobi: A Cauliflower Celebration!

|

Chef Curry Do’pyaza

Gobhilicious! Tandoori Gobi: A Cauliflower Celebration!

Namaste Doston! Kem cho? Sat Sri Akal! Welcome back to my little corner of the internet, where the aroma of spices dances in the air and every dish tells a story. Your friendly neighborhood Chef Curry Do’pyaza is back, ready to share another gem from my culinary treasure chest: Tandoori Gobi!

This vibrant, flavorful dish is a true celebration of Indian flavors. It’s a vegetarian delight that even the most ardent meat-lovers will secretly crave.

When do we gobble up Gobi?

Tandoori Gobi shines during festive occasions like Diwali, Holi, and Navratri when vegetarian fare takes center stage. It’s also a popular choice for weddings and family gatherings, especially during the cooler months when a warm, smoky dish is most welcome. Picture this: a crackling bonfire, the joyous laughter of loved ones, and a platter of sizzling Tandoori Gobi passed around – pure bliss!

A Tiny Trip Down Memory Lane

While the exact origins are a little hazy, Tandoori dishes, in general, evolved from the clay ovens (tandoors) of Punjab. Imagine the rustic kitchens of old, with the tantalizing smell of marinated meats and vegetables slowly roasting in the fiery depths. Tandoori Gobi takes that same smoky magic and applies it to the humble cauliflower, transforming it into something truly special.

Let’s Get Cooking!

Alright, enough chit-chat! Let’s dive into the recipe. Don’t worry, it’s easier than you think!

Preparation Time: 20 minutes (plus 30 minutes for marination)
Cooking Time: 25 minutes

Ingredients – The Star Cast!

  • 1 medium-sized Gobhi (Cauliflower), cut into florets
  • 1 cup Dahi (Yogurt), thick and hung
  • 2 tablespoons Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tablespoon Nimbu ka Ras (Lemon Juice)
  • 1 teaspoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • ½ teaspoon Garam Masala
  • ½ teaspoon Ajwain (Carom Seeds)
  • 2 tablespoons Besan (Gram Flour)
  • 1 tablespoon Sarson ka Tel (Mustard Oil)
  • Salt to taste
  • Fresh Dhaniya (Cilantro) leaves, for garnish

Step-by-Step: The Tandoori Tango!

  1. Blanch the Gobi: Gently boil the cauliflower florets in salted water for about 5 minutes. This softens them slightly and helps them absorb the marinade better. Drain well and let them cool.
  2. Whip up the Marinade: In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala, ajwain, besan, mustard oil, and salt. Make sure there are no lumps! This marinade should be thick and luscious.
  3. Coat the Gobi: Add the blanched cauliflower florets to the marinade. Gently toss them until they are evenly coated in the flavorful mixture.
  4. Marinate: Cover the bowl and refrigerate for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more the flavors will penetrate the cauliflower.
  5. Cook it Your Way: Choose your preferred cooking method (see below!) and cook until the cauliflower is tender and slightly charred.
  6. Garnish and Serve: Sprinkle with fresh cilantro leaves and serve hot!

Chef Curry’s Tips for Gobhi-licious Results!

  • Hung Curd is Key: Using thick, hung curd ensures that the marinade clings beautifully to the cauliflower.
  • Don’t Overcook: Overcooked cauliflower will become mushy. Aim for tender-crisp.
  • Spice it Up: Adjust the red chili powder to your liking. If you prefer a milder flavor, reduce the amount.
  • Smoky Flavor Boost: Adding a piece of burning charcoal with a few drops of oil to the marinated gobi, covering it immediately, infuses a delightful smoky flavor.

Cooking it Your Way: Multiple Methods for Maximum Enjoyment!

  • Gas Stove (Tawa/Pan): Heat a lightly oiled tawa or pan. Cook the marinated gobi over medium heat, turning occasionally, until golden brown and cooked through.
  • Induction Stove: Follow the same method as the gas stove.
  • Oven: Preheat your oven to 400°F (200°C). Arrange the marinated gobi on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until tender and slightly charred.
  • Air Fryer: Preheat your air fryer to 375°F (190°C). Arrange the marinated gobi in a single layer in the air fryer basket. Cook for 12-15 minutes, or until tender and slightly charred.
  • Microwave: Not recommended as it won’t give the desired smoky flavor and texture.
  • Pressure Cooker/Slow Cooker/Crockpot: These are not suitable for this recipe as they will make the cauliflower too soft and mushy.

Nutritional Information (Approximate, per serving):

  • Calories: 150-200
  • Protein: 8-10g
  • Carbohydrates: 15-20g
  • Fat: 8-12g

Serving Suggestions: A Culinary Symphony!

  • Serve as a delicious appetizer with mint chutney or raita.
  • Enjoy as a side dish with dal and roti or rice.
  • Wrap it in a naan or roti with some onions and chutney for a quick and tasty meal.
  • Add it to your favorite salad for a flavorful and healthy boost.

Your Turn to Cook!

So there you have it, my friends! Tandoori Gobi – a simple yet sensational dish that’s sure to impress. Now, it’s your turn to get into the kitchen and create some magic. Try this recipe at home, and share the joy of delicious food with your loved ones. Happy cooking!