Tandoori Masala Gobhi Tandoori Masala in Yoghurt Cauliflower
Get ready to elevate your cauliflower game with this Tandoori Masala Gobhi, a mouthwatering blend of bold Indian spices and creamy Greek yogurt. This recipe transforms a humble medium head of cauliflower into a smoky, golden masterpiece with the rich flavors of tandoori masala, turmeric, garam masala, and cumin powder. Marinated to perfection in a spiced yogurt mixture and roasted or grilled until tender-crisp with a slightly charred finish, this dish is as healthy as it is indulgent. Ideal for both vegetarians and Indian cuisine enthusiasts, it's perfect as a flavorful appetizer or a show-stopping side dish. Garnished with fresh coriander and paired with mint chutney or a squeeze of lemon, this recipe is an irresistible balance of spice, tang, and texture. Plus, it’s easy to prepare in under an hour and serves four, making it a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Greek yogurt (thick curd)
- 2 tablespoons Tandoori masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Lemon juice
- 2 tablespoons Cooking oil (vegetable or mustard oil)
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander (chopped)
- 1 tablespoon Optional: Butter for basting
Instructions
Break the cauliflower into large florets, ensuring they're not too small to avoid disintegration during cooking. Wash and pat dry.
In a large mixing bowl, combine the Greek yogurt, tandoori masala, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, cooking oil, garam masala, cumin powder, and salt. Mix thoroughly to form a smooth, lump-free marinade.
Add the cauliflower florets to the marinade and gently coat each piece evenly. Make sure they're well-covered for maximum flavor. Cover the bowl with plastic wrap and let it marinate for 1-2 hours in the refrigerator for the best results.
Preheat your oven to 400°F (200°C) or set up your grill for medium-high heat if grilling.
Place the marinated cauliflower florets on a baking sheet lined with parchment paper or an oven-safe rack. If grilling, lightly oil the grill grates to prevent sticking.
Bake the cauliflower for 20 minutes, then flip the florets, baste with a little butter or oil (optional), and bake for another 20 minutes until golden brown and slightly charred in spots. If grilling, cook for about 10-12 minutes per side, turning and basting as needed.
Remove from the oven or grill and let the florets cool slightly before serving.
Garnish with freshly chopped coriander and serve with mint chutney or a squeeze of lemon on the side for added zing.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
