Tata Sampann Recipes: Tandoori Gobi by Gharcha Swaad

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Tandoori recipes have become a national food across India. Generally, these are made with meat or paneer and served as either starters or appetizers before lunch or dinner. But it can also be made with vegetables. Tandoori Gobi (cauliflower) is an excellent snack or starter, and is a popular spicy and flavoured alternative.

This dish has garnered a lot of attention especially in the vegetarian community. Cauliflower is a low-calorie and a high-vitamin vegetable. In fact, cauliflower contains a bit of almost every vitamin and mineral needed by our bodies. It is said to aid in weight loss owing to its high fibre and water content. This tandoori Gobi recipe needs very less preparation and is fit for any kind of party or get-together. Use Tata Sampann Garam Masala which is made from a recipe specially created by Chef Sanjeev Kapoor. Tata Sampann Garam Masala is made from whole spices that contain natural oils & natural oils are what give spices all the health benefits that we are familiar with and also enhances its flavour.

So, let’s check out the tandoori gobi recipe here and learn step by step as to how it’s made.


Ingredients:

  • 1 kg cauliflower
  • Coriander leaves
  • 3 green chillies
  • 1 and ½ tbsp ginger
  • 9 garlic cloves
  • 20 mint leaves
  • ½ tbsp Tata Sampann Garam Masala
  • 1 and ½ tbsp Tata Sampann Red Chilli Powder
  • ½ cup hung curd
  • 2 and ½ tbsp oil
  • 1 tbsp Tata Sampann Chaat Masala
  • 1 tbsp black pepper powder
  • ½ tbsp corn flour
  • 1 tbsp lemon juice
  • 1 tbsp ajwain
  • 1 tbsp kasuri methi
  • 1 and ½ tbsp cheese powder
  • ¼ tbsp orange red food colour (optional)
  • Salt to taste

 Method:

  • First to make the Tandoori Masala Marinade:

We need the green paste of:
Paste of small bunch of fresh coriander leaves, 3 green chillies, 1 and a half ginger,
9 garlic cloves, 20 mint leaves.

  • Add this green paste to a bowl, mix ½ tablespoon of Tata Sampann Garam Masala in it, 1 ½ tablespoon of Red chilli powder, ½ cup hung curd, 2 ½ tablespoon of oil, 1 teaspoon chaat masala, 1 teaspoon black pepper powder, ½ tablespoon corn flour, 1 tablespoon lime juice, 1 teaspoon ajwain (remember to crush the ajwain between your palms), 1 teaspoon kasuri methi, 1 ½ tablespoon grated cheese powder, ¼ teaspoon orange food colour (optional) and finally add salt to taste. 
  • Mix the entire mixture properly, for at least a minute. 

Please note: If you do not want to use food colour, you can substitute the same with Kashmiri red chilli powder. You can also substitute hung curd with extra lime juice.
Cheese powder is optional as well, but it helps uplift the taste of the marinade. 

  • Now that the marinade is ready, you can add the Cauliflower florets to the mix.
  • Lightly start mixing the cauliflower florets into the mixture. Make sure every floret is well-coated, and none break in the process.
  • Allow the cauliflower florets to marinate for a good 2 hours at least.

 

Post 2 hours of marination: 

  • Now that the cauliflower florets have marinated well, let’s use the barbeque skewers/ tandoori sticks to put the florets.
  • Make sure you poke the tandoori stick in the centre of the floret’s stem. So they are fixed properly.
  • Once done with the tandoori sticks, you will need a flat roti tawa. Keep the gas flame on medium.
  • Keep the tandoori sticks on the tawa and pour some oil over every tandoori stick…nicely covering all the cauliflower florets.
  • Let them cook on all sides for at least 10 minutes.
  • Shut the gas flame and remove the Tawa
  • Now, we restart the gas on a medium flame, and once again roast the tandoori sticks one by one on the open flame.
  • Make sure you don’t overcook the cauliflower. Tandoori tastes best when it’s not completely cooked. Just about right.
  • While roasting the cauliflower, if you think the masala has gone dry, you can brush a little butter over it too.
  • Cook the tandoori sticks evenly on all sides
  • Once your tandoori cauliflower is ready, you can plate it and brush some more butter over it and enjoy it with your favourite chutneys or any other side dishes.

Please note: You can substitute the cauliflower with Broccoli or potatoes as well.

So, for your next house party or get-together, delight your guests with this delicious Tandoori Gobi recipe. Do leave your comments below.

DISCLAIMER

The views and opinions expressed, and assumptions & analysis presented in this content piece are those of the author(s) and do not necessarily reflect the official policy or position of any other agency, organization, employer or company. The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only. The purpose of this website is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website.

 

RecipeSpices