Tandoori Gobi/ Roasted Tandoori Cauliflower
EVENT: SHHH COOKING SECRETLY
THEME: FRESH WINTER VEGGIES
RECIPE: TANDOORI GOBI/ ROASTED TANDOORI CAULIFLOWER
What is Tandoori Gobi?
Generally the word Tandoori is used for non vegetarian preparations like tandoori chicken, tandoori mutton, tandoori fish, etc. However, to cater for the vegetarians its common to find tandoori paneer, tandoori mushroom, tandoori gobi, etc on a menu. Tandoor is a clay oven. First the main ingredient be it vegetarian or non vegetarian is marinated in yogurt along with spices. Usually people have their specific recipe for tandoori spice mixture. The marinated food is then roasted or grilled in a tandoor. At home its not possible to have a tandoor, therefore an oven is used or its roasted in a pan.
What type of vegetables are available in Winter will vary from region to region. While in Kenya we don’t have winter, any other countries have a winter season. Fresh Vegetables generally available during that time are peas, cauliflower, cabbage, fresh fenugreek, spinach, mustard greens, bell pepper, carrots, onions, hyacinth beans (surti papdi), lilva(pigeon peas), fresh green garlic, kohlrabi, fennel, Brussel sprouts, leek, rutabaga, turnip,winter squash, celery, etc.
Some Recipes using Winter Vegetables:
- My favorite to prepare whenever fresh Fenugreek is available is Methi Bateta Nu Shaak (Fenugreek Potato Vegetable)
- Preparing Lilva Kachori whenever fresh pigeon peas are available is a must.
- With fresh crispy and crunchy Cauliflower available during winter, its the best time make Gobi Musallam (Whole Roasted Cauliflower Curry).
- Winter Cold is when you want to enjoy hot snacks with Masala Tea. Make some Methi na Gota (fresh fenugreek fritters).
- Enjoy some Cabbage and Spinach Muthiya as a snack or a light meal.
- Red Cabbage and Carrot Salad is so crunchy and delicious.
- Beat the winter cold with a creamy Leek Potato Soup.
- Baked Broccoli makes a perfect hot meal. Serve it with some garlic bread.
- Surti Papdi and Zucchini Shaak tastes really good with some roti.
- We enjoy Vadiya Saag whenever fresh spinach and mustard greens are available.
- A warm Crunchy Winter Salad with beetroot and sprouts makes an enjoyable light meal.
- Fresh Turmeric is readily available during winter. Make a Turmeric Yogurt Salad Dressing to go with your salad.
- You get fresh peas and you don’t prepare Matar Ka Nimona or Matar ni Kachori? No that’s not done….you have to.
As Kenya per say does not have a winter season some vegetables are mostly available throughout the year. Its only when it gets scorching hot during the months of Feb, March and April that it becomes slightly difficult to get certain vegetables. However, modern irrigation and technology ensures that we have a steady supply of vegetables unless some natural calamity occurs. I chose CAULIFLOWER as my winter vegetable and prepared Tandoori Gobi or Roasted Tandoori Cauliflower. In fact cauliflower in Hindi is called gobi, gobhi.
A bit about the group:
Every month a new theme is chosen by members. Then the participants are paired up. They give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme. As soon as their dish is ready, the photo is shared on our Facebook group and other try and guess the secret ingredients. Finally, towards the end of the month the recipe is shared on the group. This way members get to know each other and interact with each other.
This Month’s Theme:
This month Preethi who blogs at Preethi’s Cuisine suggested the theme FRESH WINTER VEGGIES. Using any fresh vegetable or vegetables that are available we had to prepare a dish. During winter one vegetable that is available in abundance in India is fresh peas. Preethi’s Achari Matar Masala is perfect for the cold winters.
There are times when we have an odd number of participants. If we face a situation like that then either I partner with two participants or my Co Admin Renu does that. This time Renu is partnered with Preethi and me. In such a situation, I don’t give her secret ingredients but she gives me. Renu gets her ingredients from Preethi. Renu asked me to use Red Chilli Powder and Ginger in my recipe. With her secret ingredients brown sugar and kale, given by Preethi she prepared Whole Wheat Kale Brownies.
More About Tandoori Gobi/ Roasted Tandoori Cauliflower
I’ve prepared Tandoori Gobi several times and its a great dish to serve as a hot starter when you have a small group of people over for a meal. I just put the marinated gobi or cauliflower florets to bake in the oven about 20 minutes before the guests arrive. After its baked I lower the temperature so that the Tandoori Gobi not only stays hot but also gets more cooked. Many boil cauliflower florets before its marinaded, but I don’t. I only make it if I get fresh crispy cauliflower. If you wish you can skewer the florets in soaked wooden long sticks or bake separately. I prefer to bake them separately as its allows the guests to enjoy them using a cocktail stick.
Other options using the same marinade
Replace the cauliflower with mushrooms, potatoes, paneer, tofu, broccoli, fish, chicken, meat of your choice.
Ingredients Required for Tandoori Gobi/ Roasted Tandoori Cauliflower
As I’ve used homemade Tandoori Masala or Tandoori Spice Mixture, I don’t need many spices separately to add to the marinade.
- Cauliflower – it has to be fresh and free from worms. Remove the leaves and soak it in salted water for at least 15-20 minutes to remove any worms or insects. Wrap the cauliflower in a kitchen towel so it gets dry.
- Plain Yogurt – must be fresh and thick
- Salt – add according to your taste
- Garlic – minced
- Ginger – minced
- Oil – any vegetable oil of your choice
- Tandoori Masala – homemade or store bought tandoori spice mixture
- Kashmiri Red Chilli Powder – or use paprika
- Chickpea Flour – besan, chana no lot. Allows the marinade to stick to the cauliflower florets
- Semolina – adds a little crunch to the roasted cauliflower florets
- Turmeric Powder – haldi
- Lemon Juice
- Kasuri Methi – dried fenugreek leaves
- Green Chutney – to serve tandoori gobi with
- Onion – to serve tandoori gobi with
- For Gluten Free version replace semolina with some cornmeal.
- Healthy Snack
TANDOORI GOBI/ ROASTED TANDOORI CAULIFLOWER
FOR THE TANDOORI MARINADE:
- 1 cup thick plain yogurt
- ¼ tsp turmeric powder
- 1 tsp kashmiri chilli powder
- 1 tsp kasuri methi (dry fenugreek leaves)
- 2 tbsp oil
- 2 tbsp chickpea flour (besan)
- 1 -2 tbsp semolina
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp salt
- 1 -1½ tsp tandoori masala (tandoori spice mixture)
- 1 tbsp lemon juice
- 500 g cauliflower head
- extra oil for brushing and greasing
- 1 large onion
- some green chutney
PREPARATION OF THE MARINADE
- Mix all the marinade ingredients in a mixing bowl.
PREPARATION OF CAULIFLOWER
- Remove the leaves from the cauliflower and trim off a bit of the thick stem.
- Soak the cauliflower in salted water for at least 15-20 minutes to remove any worms or insects.
- Drain out the water and dry the cauliflower on a kitchen towel.
- Separate the cauliflower into bite size florets. Place them on the kitchen towel so all the excess water is absorbed.
MARINATE THE CAULIFLOWER FLORETS
- Add the cauliflower florets into the marinade.
- Mix gently till the florets are coated with the marinade.
- Cover the bowl and set it aside for 1-2 hours.
ROASTING THE CAULIFLOWER FLORETS
- Preheat the oven to 180°C.
- Line a baking tray with some foil.
- Brush the foil with some oil.
- Arrange the marinated cauliflower florets on the prepared baking tray.
- Bake the cauliflower florets for 15 minutes.
- Remove the tray and carefully turn over each floret.
- Bake further for 15 minutes or till the cauliflower florets are cooked.
- Take the tray out and brush little oil over each floret.
- Switch on the broiler or grill. Place the tray under it for 5 minutes. This will give a slight charred flavour.
- Chop onion into slices.
- Serve tandoori gobi in a platter with onions slices sprinkled over it and the chutney on the side.
- If you have to wait to serve the roasted tandoori gobi, leave it in the oven at 150°C till the guest arrive. But don't leave it for too long otherwise it will become dry. Grill or broil when the guest arrive.
- You can add the cauliflower to the marinade, cover and leave it in the fridge overnight to save time.
- You can serve tandoori gobi with a chutney of your choice.
- Add lemon juice according to how sour the yogurt is.
- If you don't have thick yogurt, use Greek yogurt.
- You can deep fry the marinaded cauliflower, but I prefer baked or roasted.
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