Gobi tikka or tandoori gobi is a simple, delicious dish and a perfect alternative for paneer tikka. Cauliflower florets marinated with yogurt and aromatic spices, and roasted to perfection is a great vegetarian starter or snack. Traditionally a tikka is roasted in a tandoor or clay oven. However, this dish roasted in an oven tastes equally good. For a vegan alternative, replace yogurt with cashew and poppy seeds paste.
Ingredients1 large cauliflower
1 teaspoon turmeric powder
1 teaspoon salt
1 cup capsicum diced (I used a mix of red, yellow and green)
1 medium onion diced
For Marinade½ cup yogurt
2 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon besan (gram flour/chickpea flour)
1 tablespoon red chilli powder or to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 tablespoon oil
1 teaspoon dried fenugreek leaves (kasuri methi)
Salt to taste
Method- Cut the cauliflower into big florets
- Boil sufficient water in a large pot. Add salt and turmeric once it starts boiling
- Add the cauliflower florets and blanch them for 1-2 minute
- Drain the water completely and set aside
- In a large bowl, mix together all the ingredients for the marinade
- Add the cauliflower to half the marinade and mix well.
- Separately add onion and capsicum in the remaining marinade and mix well
- Set aside for 15 minutes
- Preheat oven at 200 C (390 F)
- Insert skewers carefully into the cauliflower stems
- Skewer the onion and capsicum pieces
- Roast the cauliflower, onion and capsicum skewers for 20-25 minutes or until crispy and completely done
- Serve hot with mint chutney.