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Tandoori Gobhi

Tandoori Gobhi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Just a teaspoon of oil is needed to cook this cauliflower marinated in low fat curds. You don't even need a tandoor to acquire that distinctive smoky flavour!
  • 2 cups parboiled cauliflower florets
  • ½ tsp cumin seeds (jeera)
  • 1 cup sliced onions
  • 1 cup sliced capsicum
  • 1 tbsp oil
  • salt to taste
  • To Be Mixed Into A Marinade
  • 1 cup curds (dahi) , beaten
  • 2 tsp besan (bengal gram flour)
  • 2 tsp ginger (adrak) paste
  • 1 tbsp garlic (lehsun) paste
  • 2 tsp chilli powder
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • salt to taste
  • Other Ingredients
  • 2 charcoals
  • 1 tsp oil
  • For The Garnish
  • 1 tbsp chopped coriander (dhania)
  1. Marinate the cauliflower florets in the prepared marinade for approx. 15 minutes.
  2. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they turn translucent.
  3. Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked. Pour into a bowl. Keep aside.
  4. Heat the charcoals on an open flame to ignite them.
  5. Transfer to a small katori (bowl) with the help of a pair of tongs.
  6. Place this katori (bowl) in the bowl containing the cooked cauliflower.
  7. Pour oil on the ignited charcoal and cover the larger bowl with a lid.
  8. Keep aside for about 5 minutes and then remove the lid and discard the small katori of charcoals. This process, called smoking, imparts the typical tandoori taste to the dish.
  9. Serve hot garnished with coriander.
Replace the cauliflower with 1½ cups of low fat paneer (cottage cheese) / tofu (soya paneer).
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