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Tandoori Gobhi


Tandoori Gobhi

Tandoori Gobhi



Recipe Cook Time


Cauliflower florets marinated in a variety of spices and grilled on a tandoor/oven.


  • 1 kg gobhi - cut into florets

    For the Masala:

    4 cloves

    1/8 tsp broken cinnamon

    1/8 tsp nutmeg-grated

    4 cardamoms - seeds only

    1 pinch of dry ginger

    1 tsp cumin seeds

    1 tsp coriander powder

    1/2 tsp fenugreek seeds

    1/2 tsp carom seeds

    1/2 tsp pepper powder

    1 tsp garlic paste

    1 tsp ginger paste

    1/2 cup hung curd

    1 tsp oil

    1 pinch of red chilli powder

     2 tsp salt

    Chaat masala and lemon juice to taste


For the Masala:

Grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder.

Then add garlic paste, ginger paste, curd, oil, red chilli powder, pepper powder, and salt.

Mix it well. The masala is ready.

For the Gobhi:

Marinate the gobhi in the masala for about 15 minutes.

Pierce the gobhi through skewers and cook in the tandoor.

If you don't have a tandoor, cook in a very hot oven in a drip tray till brown and done.

Brush with oil and cook 2-3 minutes.

Sprinkle chaat masala and lemon juice on top and serve hot.