Tandoori gobi masala recipe

Maunika Gowardhan
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Tandoori gobi masala recipe

Veggie tandoori dishes are very popular in India. The fragrant Patak’s Tandoori Paste in this recipe really clings to the cauliflower, and basting with butter gives a lovely charred edge to your veg. 

If you can’t find dried fenugreek leaves, don't worry! Just make sure you garnish with fresh coriander before serving.

At a glance
  • Cuisine Indian
  • Recipe Type Starter
  • Difficulty Easy
  • Preparation time 35 mins
  • Cooking time 20 mins
  • Serves 4 people
Ingredients
  • 2 small cauliflowers, cut to large florets
  • 150 ml (5.3fl oz) Greek yoghurt
  • 3 tbsp Patak’s Tandoori Paste
  • 4 tsp gram flour/chick pea flour
  • 2 tsp Kasoori methi/dried fenugreek leaves
  • 1 tbsp melted butter for basting
To serve
  • 1 handful sautéed onions and green peppers

Step-by-step

  1. Parboil the cauliflower florets in salted boiling water for five minutes. Drain and refresh in cold water. Drain again and set aside.
  2. Preheat the oven to 200C/gas 6. In a mixing bowl combine the Greek yoghurt, Patak’s Tandoori Paste, gram flour and dried fenugreek and whisk lightly to form a smooth marinade. Add the cauliflower florets and make sure to coat them all over with the marinade. Set aside for 20-25 minutes to soak in the flavours.
  3. Place the marinated florets on an oiled baking tray in the oven for 10-15 minutes until they are tender and charred around the edges. Brush with butter half way through cooking.
  4. Serve warm on a bed of sautéed onions and green peppers.

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