Tandoori Gobi Tikka Recipe: A Flavorful Vegetarian Delight
Tandoori Gobi Tikka is a mouthwatering, smokey-flavored vegetarian appetizer that brings the essence of North Indian cuisine to your table. Made with cauliflower (gobi) marinated in a blend of fragrant spices and tangy hung curd (Greek yogurt), these tikkas are both flavorful and healthy. This recipe offers two cooking methods: the traditional barbecue grill for that authentic smoky flavor or the wok method using a clever coal-smoking technique to infuse the tikkas with a charred aroma.
Ingredients for Tandoori Gobi Tikka:
| Ingredients | Quantity |
|---|---|
| Cauliflower (gobi), cut into florets | 1 medium-sized cauliflower |
| Hung Curd (Greek Yogurt) | 1 cup |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Gram Flour (Besan) | 3 tablespoons |
| Sunflower Oil | For cooking |
| Salt | To taste |
Preparation Time:
- 15 minutes
Cooking Time:
- 60 minutes
Total Time:
- 75 minutes
Servings:
- 4
Cuisine:
- North Indian
Course:
- Side Dish
Diet:
- Vegetarian
Instructions for Making Tandoori Gobi Tikka:
Step 1: Preparing the Cauliflower
Begin by preparing your cauliflower. Cut it into large florets and set it aside. The key to making the perfect Tandoori Gobi Tikka lies in properly steaming the cauliflower to ensure it absorbs all the spices and remains firm yet tender.
To steam the cauliflower, place the florets in a steamer and steam on high heat for about 4 minutes. You don’t want to overcook it, just enough to partially cook the florets so that they’re firm enough to hold their shape and absorb the marinade. Once steamed, remove the cauliflower from the steamer and transfer it to a large mixing bowl.
Step 2: Preparing the Marinade
In the same mixing bowl, add the following ingredients to the steamed cauliflower:
- Hung Curd (Greek Yogurt): This thick yogurt creates a creamy base that coats the cauliflower and enhances the flavor.
- Red Chilli Powder: Adds a mild heat and vibrant color.
- Garam Masala Powder: A warm blend of spices that gives the tikkas depth and aroma.
- Chaat Masala Powder: A tangy, spicy seasoning that adds a unique flavor profile.
- Turmeric Powder: Offers a warm, earthy flavor and a golden hue to the marinade.
- Coriander Powder: A fragrant spice that balances out the boldness of the other spices.
- Ajwain (Carom Seeds): A subtle, aromatic seed that complements the richness of the cauliflower.
- Kasuri Methi (Dried Fenugreek Leaves): Adds a wonderful herbal flavor that is characteristic of many tandoori dishes.
- Gram Flour (Besan): Helps in binding the marinade and adds a slight crispiness when cooked.
Add salt to taste and mix all the ingredients well. The cauliflower should be coated evenly with the marinade. Once mixed, cover the bowl and allow the cauliflower to marinate for at least 30 minutes. For best results, you can let it marinate for longer—up to 2 hours—so the flavors fully penetrate the cauliflower.
Step 3: Cooking the Tandoori Gobi Tikka
There are two ways to cook Tandoori Gobi Tikka, depending on the equipment you have available:
Method 1: Barbecue Grill
- Soak wooden skewers in water for a few minutes to prevent them from burning during grilling.
- Thread the marinated cauliflower florets onto the skewers.
- Preheat your barbecue grill to medium-high heat. Brush the grill grates with a little sunflower oil to prevent sticking.
- Place the skewers of cauliflower onto the grill, cooking on each side for about 5-7 minutes, or until the tikkas are golden brown and charred, with slight grill marks.
- While grilling, you can baste the tikkas with a little more oil or melted butter to keep them moist and flavorful.
Method 2: Wok (Kadai) with Coal Smoking
- Heat a small amount of oil in a wok or kadai over medium heat. Add the marinated cauliflower florets and stir-fry for a few minutes, just to sear them lightly.
- Prepare the coal for the coal-smoking method. Heat a piece of charcoal until it is red hot. Once done, carefully place the hot coal in a small steel or glass bowl.
- Place this bowl in the center of the wok, then pour a teaspoon of ghee (clarified butter) over the coal. You will immediately notice it begin to smoke.
- Quickly cover the wok with a tight-fitting lid to trap the smoke inside. Allow the cauliflower to absorb the smoky flavor for about 1 minute.
- Open the lid and remove the coal bowl from the wok. Your Tandoori Gobi Tikka is now infused with a smoky, charred aroma.
Step 4: Serving the Tandoori Gobi Tikka
Once cooked, carefully transfer the Tandoori Gobi Tikka from the skewers (if grilled) or wok to a serving plate. These tikkas are best served hot, accompanied by:
- Green Chutney: A refreshing cilantro-mint chutney for a tangy contrast.
- Pickled Onions: Sweet and tangy pickled onions add an extra layer of flavor to the tikkas.
Serve this flavorful dish as an appetizer at your next party or as a side dish with your main meal. The smoky, spicy cauliflower pairs beautifully with naan, roti, or even rice.
Tips and Variations:
- Vegan Version: Replace the hung curd (Greek yogurt) with a non-dairy yogurt like coconut yogurt or cashew yogurt to make this recipe vegan.
- Spicy Kick: Increase the red chili powder or add a finely chopped green chili to the marinade if you like extra heat.
- Air Fryer Option: If you prefer a quicker method, you can also cook the marinated cauliflower in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through for even cooking.
Nutritional Information (per serving):
- Calories: Approximately 180 kcal
- Carbohydrates: 14g
- Protein: 5g
- Fat: 12g
- Fiber: 4g
- Sodium: 250mg
This Tandoori Gobi Tikka recipe is perfect for a light, healthy snack or a flavorful side dish. Its blend of spices and the smokey essence make it a treat for your taste buds. Whether you cook it on the grill or in a wok, the result is sure to impress!
