Tandoori Gobi Tikka Recipe – A Flavorful Vegetarian Delight
Tandoori Gobi Tikka is a delightful twist on the traditional paneer tikka, offering a mouthwatering vegetarian option that doesn’t compromise on flavor. This dish is packed with aromatic spices and the creamy texture of hung curd (Greek yogurt), which perfectly marries with the charred notes from grilling or the smoky flavors from the coal-smoking technique. With just the right amount of heat, tang, and fragrance, it makes for an ideal side dish or party appetizer. Let’s dive into this easy-to-follow recipe that will surely impress your guests and family alike!
Cuisine
North Indian Recipes
Course
Side Dish
Diet
Vegetarian
Ingredients for Tandoori Gobi Tikka
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into large florets | 1 medium-sized cauliflower |
| Hung Curd (Greek Yogurt) | 1 cup |
| Red Chilli Powder | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Ajwain (Carom Seeds) | ½ teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Gram Flour (Besan) | 3 tablespoons |
| Oil | For cooking (as needed) |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
60 minutes
Total Time
75 minutes
Instructions
Step 1: Prepare the Cauliflower
To begin making your Tandoori Gobi Tikka, ensure that all ingredients are prepped and ready. The most crucial component of the recipe is the hung curd (or Greek yogurt), which gives the tikka its rich and creamy texture.
Start by power-steaming the cauliflower. This step is key to achieving a tender, yet firm, texture that will soak up the flavors of the marinade. To steam the cauliflower, place the florets in a steamer basket over boiling water and steam for about 4 minutes on high heat. Once done, remove from the heat and transfer the florets to a large mixing bowl.
Step 2: Mix the Marinade
In the same bowl with the steamed cauliflower, add the following ingredients: hung curd (Greek yogurt), red chili powder, garam masala, chaat masala, turmeric powder, coriander powder, ajwain, kasuri methi, gram flour, and salt. Use a spoon or your hands to gently mix everything until the cauliflower is well-coated in the marinade. The gram flour will help bind the marinade to the florets, and the spices will infuse the cauliflower with rich flavor.
Step 3: Marinate the Gobi
Cover the bowl and let the cauliflower marinate for at least 30 minutes. This will allow the spices and yogurt to penetrate deeply into the florets, creating a robust flavor profile.
Step 4: Cooking the Tandoori Gobi Tikka
Barbecue Grill Method:
- If you have a barbecue grill, soak wooden skewers in water for a few minutes. This will prevent them from burning while grilling.
- Thread the marinated cauliflower florets onto the soaked skewers, ensuring they are spaced evenly.
- Preheat your charcoal barbecue. Once the grill is ready, place the skewers on the grill rack, brushing them with a little oil.
- Grill the tikkas, turning them occasionally until they are golden brown on all sides and have charred marks. This will take about 15-20 minutes, depending on your grill’s heat.
Wok (Kadai) Method:
- Alternatively, heat oil in a wok or kadai over medium heat. Add the marinated cauliflower florets and stir-fry for about 5-7 minutes, allowing the tikkas to cook evenly on all sides.
- While the tikkas are cooking, prepare the coal for the coal-smoking method. Heat a small piece of coal until it turns red hot.
- Once the cauliflower is cooked, place a steel or glass bowl with the hot coal in the center of the wok or kadai with the tikkas. Carefully pour a teaspoon of ghee (clarified butter) over the coal to generate smoke.
- Quickly cover the wok and let the cauliflower absorb the smoky aroma for about 1 minute. Once done, uncover and check for the perfect smoky flavor.
Step 5: Serve the Tandoori Gobi Tikka
Once your Tandoori Gobi Tikka is cooked to perfection, transfer the florets to a serving plate. The combination of crispy edges and tender interior is sure to excite your taste buds.
Serve the Tandoori Gobi Tikka with a side of green chutney and pickled onions for a refreshing contrast to the warm, spiced florets. It makes for an excellent side dish for a hearty Indian meal or a fantastic appetizer for a party.
Tips for Perfect Tandoori Gobi Tikka
- Quality of Yogurt: Ensure that the hung curd or Greek yogurt is thick and not watery. This will help the marinade adhere better to the cauliflower and provide a creamy texture.
- Marination: Allowing the cauliflower to marinate for at least 30 minutes (or even longer) enhances the depth of flavor.
- Smoky Flavor: The coal-smoking method is optional but highly recommended if you want to achieve an authentic tandoori taste. The smoking imparts a unique charred flavor that elevates the dish.
- Cooking Variations: If you prefer a lighter cooking method, you can also bake the tikkas in the oven. Preheat the oven to 400°F (200°C) and bake the tikkas on a baking tray for 25-30 minutes, brushing them with a little oil halfway through.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | 15g |
| Protein | 6g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 100mg |
| Sugars | 4g |
| Iron | 1.2mg |
| Calcium | 70mg |
(Note: Nutritional values are estimates based on the ingredients used and may vary based on portion sizes and specific products used.)
Tandoori Gobi Tikka brings all the flavors of India right to your table. Whether you’re craving a flavorful side dish to complement your main meal or looking for a vegetarian appetizer for your next gathering, this recipe will not disappoint. The rich spices, the tangy yogurt, and the smoky essence combine to create an irresistible dish that will make your taste buds dance with joy. Enjoy the goodness of Tandoori Gobi Tikka and treat yourself to a culinary experience that’s both satisfying and wholesome!
