Tandoori Gobhi. (Amar D.Gupta/Siliconeer)

A feast to go with the cold wintry evening chill and your favorite drink, here’s a vegetarian appetizer that’s hot and delicious. Chef Sanjay Patel shows you how to make it at home.


  • 1 medium size cauliflower head or gobhi


  • 25 to 2.5 cups yogurt
  • ½ tbsp. ginger-garlic paste approx. 1 inch ginger and 2-3 garlic crushed
  • ½ or 1 tsp. red chili powder
  • ½ or 1 tsp. garam masala powder or tandoori masala
  • ½ tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. chaat masala
  • ½ tsp.ajwain(carom seeds)
  • 1 tsp. dry fenugreek leaves
  • 2 tbsp. besan, roasted (gram flour)
  • 1 or 2 tsp. lemon juice
  • 1 tbsp. cooking oil
  • black salt or rock salt as required
  • Garnishing veggies – onion, bell pepper, coriander leaves


Gobhi Tikka: Hang the yogurt in a cheese cloth and let the whey get drained. Alternatively, you could also use a fine mesh sieve to drain the yogurt. Let this whole process take about 45 minutes to 1 hour. You don’t want it too thick, so 45 mins is fine.

Meanwhile, rinse and chop the cauliflower florets into medium or large size. Try to keep them in one size as its helps in uniform grilling or baking.  Boil water with salt. Add the florets and simmer them for 3-4 minutes. Switch off the fire and let the florets be in the hot water for 7-8 minutes drain the florets and keep aside.

Mix all the ingredients listed under marinade. Check the seasoning and add more salt if required. Add the florets and mix well. Marinate for an hour or two. Keep in the refrigerator if you want to marinate for a longer period of time.

Baking Gobhi: Preheat the oven to 392°F (200°C). On a grill rack, place the cauliflower florets. You can also brush them with oil if required. Grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become browned.

Once grilled, remove cauliflower from the tray and arrange on serving platter or plate. Garnish Tandoori Gobhiwith coriander leaves, and (optional pre-baked onion leaves, pre-baked bell peppers), and sprinkle some chaat masala.