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Modern Tandoori Gobi

This tandoori Gobi (cauliflower) has warm spicy Indian flavours blended with a Mediterranean twist. Ideal for quick summer meals as it is enriched with the freshness of mint, pomegranate and cool yogurt.

Watch the video recipe:

More easy Indian recipes to try:

What you need:

1 cauliflower


Pepper (freshly cracked)

4 tbsp chickpea flour (besan)

½ cup cashew nuts

3 garlic cloves

1.5 tbsp grated ginger

3 tbsp vegetable oil

300 gms plain yogurt

Pinch of chilly powder

3 tsp garam masala

3 tsp cumin powder

Handful of chopped mint leaves

Putting it all together:

1. Cut the cauliflower into large chunks. Bring a pot of water to boil, add 1 tsp salt and the cauliflower. 2. Boil for a minute and drain.

3. Dry roast the chickpea flour in a frying pan. Keep stirring till darkened. Take off heat.

4. Blend the cashews, garlic, ginger, oil and half the yogurt.

5. Stir in the remaining yogurt, spices, salt and chickpea flour. Taste and adjust.

6. Combine with cauliflower in a bowl and leave for 20 mins if possible

7. Preheat the oven to 200 C. Oil an oven rack and heat. Place cauliflower on the hot rack. Cook for 20-25 mins till charred and tender inside.

8. Garnish with fresh mint, squeeze of lime and serve with pomegranate yogurt.

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