Best 3 Tandoori Masala Gobhitandoori Masala In Yoghurt Cauliflower Recipes

Tandoori masala gobhi or tandoori masala in yogurt cauliflower is a simple yet flavorful vegetarian Indian dish made with cauliflower florets marinated in yogurt, tandoori masala spice blend, and other spices, then roasted in a tandoor or oven until charred and tender. The delicate flavor of cauliflower pairs perfectly with the smoky and aromatic tandoori masala, making it a popular choice for vegetarians and meat-eaters alike. This article provides a detailed guide to making the best tandoori masala gobhi, including tips for selecting the right cauliflower, preparing the marinade, and achieving the perfect char on the florets.

Here are our top 3 tried and tested recipes!

TANDOORI MASALA GOBHI(TANDOORI MASALA IN YOGHURT CAULIFLOWER)

Tandoori Masala Gobhi(Tandoori Masala in Yoghurt Cauliflower) image

This is a "Saatvik food" recipe that is very very tasty. Did you know that according to Ayurveda, the type of food one eats has an effect on one's thoughts, actions and health. According to this ancient science of life and longevity, food can be categorised into 3 categories: Raajsik, Taamsik and Saatvik. Raajsik food refers to all sour, spicy and hot food. Taamsik food refers to stale food, leftovers, meat and alcohol. Saatvik food is vegetarian food which is neither too spicy nor too hot. Eating Raajsik and Taamsik food is said to promote lust, anger, greed, arrogance and jealousy. Saatvik food tends to keep the mind in control and helps us to concentrate when meditating. It keeps the body healthy and disease-free to a great extent! What's more, a Saatvik diet helps you to lose weight more quickly because you eat healthy without any extra cals! So, what are you waiting for? Step into your kitchen and make this easy dish now!

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cauliflower florets
oil, as required
1 teaspoon cumin seed
1 inch ginger, peeled and sliced
2 tablespoons coriander leaves, washed and chopped
4 green chilies, washed and sliced
1 cup plain yogurt, beaten
1/2 cup tomato paste (prepared from fresh tomatoes)
2 teaspoons tandoori masala
salt

Steps:

Mix marinade ingredients together.
Add florets to the marinade.
Keep aside for 10 minutes.
Heat oil in a skillet.
When hot, add the cumin seeds.
Allow to splutter.
Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
Cook until the cauliflower is tender and the liquid has dried completely.
Garnish with ginger, green chillies and corriander leaves.
Serve hot with hot rotis or parathas.
Enjoy!

GRILLED TANDOORI CAULIFLOWER WRAPS

Grilled Tandoori Cauliflower Wraps image

If Maneet Chauhan could grill only one thing for the rest of her life, it wouldn't be steak or chicken - it would be cauliflower. "Our diet is predominantly vegetarian at home because that's how my husband and I grew up," says the chef and Tournament of Champions star. "So cauliflower is a staple." Although a tandoor is the best way to get that great charred flavor on vegetables (the cylindrical clay ovens get super hot), you don't need one for this dish. Maneet mimics the flavor of tandoori dishes by using a yogurt-based marinade, then she matches the oven's signature char by cranking her grill to the highest temperature. Try the recipe, and don't skip the homemade naan. "It's a version of what we serve in my restaurants," Maneet says. "I make it at home all the time!"

Provided by Maneet Chauhan

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 34

Ingredients

1/2 cup plain yogurt
1/4 teaspoon vegetable oil
2 tablespoons ginger-garlic paste
2 tablespoons tandoori masala
2 tablespoons dried fenugreek leaves
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
Kosher salt and freshly ground pepper
1 pound cauliflower florets
Lemon juice and chaat masala, for sprinkling
Naan, for serving (recipe follows)
1 cup plain yogurt
1/2 cup grated cucumber
1/2 teaspoon chaat masala
1/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1 green mango, peeled, pitted and cut into wide planks
1 red bell pepper, seeded and cut into 4 large pieces
1/4 teaspoon jalapeño paste (or minced jalapeño)
2 curry leaves, finely chopped
1/4 teaspoon finely chopped fresh ginger
1/2 teaspoon finely chopped fresh cilantro
1 teaspoon fresh lime juice, plus wedges for serving (optional)
1/4 teaspoon sugar
Kosher salt
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 tablespoon sugar
1/4 cup plain yogurt
2 tablespoons unsalted butter, melted
Vegetable oil, for the grill

Steps:

Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight.
Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks.
Combine the jalapeño paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine.
Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala.
Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired.
Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water).
Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes.
Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side.

WHOLE ROASTED TANDOORI CAULIFLOWER WITH SPICED YOGURT

Whole Roasted Tandoori Cauliflower With Spiced Yogurt image

Make and share this Whole Roasted Tandoori Cauliflower With Spiced Yogurt recipe from Food.com.

Provided by Food.com

Categories Chutneys

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 large head cauliflower, washed and leaves trimmed
1/2 cup Greek yogurt
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 lemon, juice of, plus more for finishing
kosher salt
1 bunch cilantro, with stems
1 serrano chili, roughly chopped
3/4 cup fresh mint leaves
1/2 cup golden raisin
2 teaspoons roughly chopped fresh ginger
1 lemon, juice of
kosher salt & freshly ground black pepper

Steps:

For the cauliflower:.
Preheat the oven to 400 degrees F.
With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
Meanwhile, make the cilantro chutney:.
Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.

Nutrition Facts : Calories 87, Fat 0.8, SaturatedFat 0.2, Sodium 69.5, Carbohydrate 20, Fiber 4.5, Sugar 10.4, Protein 3.8

Tips:

Use fresh cauliflower: Fresh cauliflower florets have a better texture and flavor than frozen florets.
Cut the florets into even-sized pieces: This will help them cook evenly.
Marinate the cauliflower for at least 30 minutes: This will help the flavors of the tandoori masala to penetrate the cauliflower.
Cook the cauliflower over medium-high heat: This will help to create a slightly charred exterior while keeping the inside tender.
Serve the cauliflower immediately: Tandoori masala cauliflower is best served hot, straight out of the oven.

Conclusion:

Tandoori masala cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party appetizer. The cauliflower is marinated in a flavorful yogurt-based sauce and then roasted in the oven until tender and slightly charred. The result is a dish that is both flavorful and healthy. So next time you're looking for a new way to cook cauliflower, give this tandoori masala recipe a try. You won't be disappointed!