Tandoori Gobi

September 11, 2014 Gobi/CauliflowerSnacks / Starters  4 comments

Tandoori Gobi was in my to-do list for a long time. Its a very easy starter cum snack. Kids would love it. Since this is a baked version, not much oil is used, making it even more healthy.Most of the times I made this Tandoori Gobi in a hurry and could not take pics to post it here. Finally here is my post 🙂  I adapted this from SK’s recipe.

Now to the recipe…



[Preparation Time- 1 hour : Cooking Time- 30-40 mins]


  • Cauliflower – 1 medium size
  • Hung Curd – 1 cup ( I used greek yogurt)
  • Besan Flour – 1.5 tbsp
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Amchur – 1/8 tsp
  • Ginger-Garlic paste – 1 tbsp
  • Kasuri Methi – 1 tsp
  • Oil – 1 tbsp


  • Clean and cut the cauliflower into florets and parboil it with salt. It should be soft yet crunchy. This will not take more than 3-4 mins. Drain the water and keep it aside.

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  • Heat a pan and dry roast besan until u get a nutty aroma. (Sorry I missed to take a pic). Let it cool. In a wide bowl take hung curd or greek yogurt and add all the ingredients except cauliflower and mix to form a thick paste.

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  • To this add the parboiled cauliflower florets and mix well so that it gets coated well. Marinate this for 1 hour. U can marinate through out the night too (in the refrigerator) and make it the next day.

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  • After 1 hour it will look a bit dry. Meanwhile pre-heat oven to 200 deg C for 10 mins. Line a tray or wire rack with silver foil, brush it with some oil and arrange the marinated cauliflower pieces. Bake for 30-35 mins, turn over in between for even baking. Brush some oil if needed. Finally grill for 5 mins until golden brown.

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Tandoori Gobi is ready. These will be tender, soft and juicy. Yumm!!

Serve hot as a snack/starter.



  1. To get hung curd, take curd in a muslin cloth and hang it for 20-30 mins. U will get thick curd. I used greek yogurt which is equally thick and it worked.
  2. If you dont have an oven follow all the steps and finally deep or shallow fry.
  3. The more time it marinates, the more it will absorb the masalas.
  4. Keep an eye while baking as it tends to burn very easily. Especially after 20 mins.
  5. U can sprinkle some chaat masala, lemon juice finally before serving.

4 comments to Tandoori Gobi

  • Priya  says:

    Such a delicious and dangerously addictive tandoori gobi, drooling here.

  • Veena Theagarajan  says:

    looks yum! love it

  • bhawya  says:

    Wow.. it looks super crisp and yumm.. love less oil foods..

  • gayathri  says:

    tasty and yummy recipe. tempting.

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