Ingredients :

For Cauliflower/Gobi Florets

• Cauliflower / Gobi - 20 florets
• Vinegar - 1 tsp or 1 tsp lemon juice
• Salt - to taste
• Water - 1.5 liter to boil the florets

For Marinade

• Curd / Dahi - 200 gms
• Salt - to taste
• Black Salt - to taste
• Kashmiri Red Chilli - 1 tbsp
• Amchoor powder - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Lemon Juice - 1/2 tbsp
• Sattu - 3 tbsp or oats flour or besan
• Kasoori methi - 1/2 tsp
• Ginger Garlic Paste - 1 tsp
• Mustard Oil - 2 tbsp

For Smoke

• Charcoal - 1 piece
• Ghee - 1 tsp
• Melted Butter - to baste

Recipe Steps :

For Florets

In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add the vinegar.
Add the cauliflower floret. Boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.
Once done, turn off the flame and strain the florets and keep it aside to dry and cool down.

For Marinade

1. In a large mixing bowl combine, dahi, cumin powder, black salt, Kashmiri red chili powder, sattu powder, salt, lemon juice, amchoor powder, kasuri methi and ginger garlic paste.
2. In a tadka pan pour the mustard oil and over high flame heat the oil until smoky.
3. Once done pour the oil into the marinade mixture. Combine everything to make a marinade.

For Tandoori Gobi

1. Add the florets to the marinade and then using a spoon; start to coat the florets really well.
2. Give it a good stir, using your hand, mix until all the florets are well coated with the marinade.
3. To give the florets a smoky flavor, make a small foil plate and keep it in the center.
4. Place a hot piece of charcoal in the center, and pour the ghee on top.
5. You will see the smoke, immediately cover the mixing bowl and leave it for 30 minutes.
6. After 30 minutes remove the lid, and the charcoal. You will get a very nice tandoori flavor in the gobi florets.
7. You will also notice some excess water from the gobi at the bottom of the bowl, using your hand simply mix everything once again.
8. If using wooden skewers then soak them in water at least an hour ahead of time. Metal skewers recommended.
9. Next start to skewer the gobi pieces on the metal skewers, piece by piece, starting with a piece of potato and then followed by the gobi.
10. Insert from the stalk side and remove from the other edge, towards the end add another potato piece and your Tandoori Gobi is ready.
11. Place a foil around the burner, this will avoid the spillage and keep the area clean.
12. Once all the skewers are done, cook the tandoori gobi over direct heat for 2-3 minute or until you see black spots.
13. Remove the gobi and potatoes using a knife and place them on a serving plate.

Serve

1. Serve the Tandoori Gobi with some sliced onion tossed in green chutney.

Recipe Notes :

Adding vinegar will disinfect the cauliflower florets.

In the marinade you can reduce the lemon juice incase the dahi is sour.

You can cook the tandoori gobi in advance, and then cook it once again before serving.
You need to cook the tandoori gobi over high flame, cooking it over low flame will dry out the gobi and remove all the moisture.

Tips:
Please retain the stalks of the florets. Long stalks will ensure that the cauliflower florets are easily cooked.
Wooden skewers are not reusable and cannot take the weight of the gobi. Recommend to use metal skewers they are sturdy and stable to use.
Place a piece of foil around the gas burner; this will avoid the area from becoming messy and there is no spillage.

Recipe Video :