Vegan Masala Recipe
Tandoori Gobi | Gobi Tikka | Tandoori Cauliflower
Tandoori gobi coats cauliflower in a spiced yogurt-style marinade, then roasts it until smoky at the edges and tender within. Mint chutney and lemon make the flavours sing.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
The cauliflower is briefly parboiled, then coated in a yogurt and besan marinade that grips the florets well. A hot oven gives the edges a little char while keeping the centre tender.
Serving idea
Best served simply
Serve with mint chutney, sliced onion, and warm roti or naan.
Cook the recipe
Method
- 1
If your yogurt is loose, drain it in a fine sieve set over a bowl for 45 minutes to 1 hour so the marinade clings properly.
- 2
Bring a pot of water to a boil with a small pinch of the black salt. Add the cauliflower florets and simmer for 3 to 4 minutes.
- 3
Turn off the heat and leave the cauliflower in the hot water for 7 to 8 minutes, then drain very well.
- 4
In a mixing bowl, combine ½ to ¾ cup plant-based yogurt, ½ tablespoon ginger garlic paste, ½ or 1 teaspoon red chili powder, ½ or 1 teaspoon garam masala, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala, ½ teaspoon carom seeds, 1 teaspoon dried fenugreek leaves, 2 tablespoons roasted gram flour, 1 or 2 teaspoons lemon juice, 1 tablespoon oil, and black salt to taste.
- 5
Add the drained cauliflower to the marinade and coat each floret gently. Taste the marinade and adjust salt or spice if needed.
- 6
Cover and refrigerate for at least 1 hour. A longer marination gives the cauliflower a deeper masala edge.
- 7
Heat the oven to 200°C (395°F) for 15 minutes. Line a tray with foil or parchment and set a rack over it.
- 8
Arrange the marinated cauliflower on the rack in a single layer.
- 9
Grill for 20 to 25 minutes, turning halfway through, until the edges are browned and the cauliflower is tender at the stem.
- 10
Transfer to a platter and serve while hot.
- 11
Serve hot with mint chutney, sliced onion, and lemon wedges.
Gather everything first
Ingredients
- •1 small to medium cauliflower, cut into medium florets
- •½ to ¾ cup plant-based yogurt
- •½ tablespoon ginger garlic paste
- •½ or 1 teaspoon red chili powder (or cayenne pepper)
- •½ or 1 teaspoon garam masala (or tandoori masala)
- •½ teaspoon turmeric powder
- •1 teaspoon coriander powder
- •1 teaspoon chaat masala
- •½ teaspoon carom seeds (ajwain)
- •1 teaspoon dried fenugreek leaves (kasoori methi)
- •2 tablespoons roasted gram flour (besan)
- •1 or 2 teaspoons lemon juice
- •1 tablespoon oil
- •black salt (or pink salt or regular salt, to taste)
A few useful notes
Notes
- •Drain the yogurt only if it is watery; it should still be creamy enough to coat the florets. If it becomes too thick, loosen it with a spoonful of water before marinating.
- •Parboiling helps the cauliflower cook through without drying out in the oven, but do not overcook it or the florets will break apart.
- •The spice level is easy to adjust. Use the lower amount of chili powder for a milder marinade, or the higher amount for more heat.
- •Leftovers keep well in the fridge for 2 days. Reheat in an oven or air fryer so the coating firms up again; the microwave will soften it.
- •If you want a stronger char, finish under the broiler for a minute or two, watching closely so the masala does not burn.
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