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Spicy Tandoori Gobi Recipe (Without Oven)
We, Indians love our tandoori dishes. Not only does the non vegetarian tandoori dishes taste heavely, the vegetarians go no less in terms of flavour and taste. Tandoori gobi is one such variety from the Indian vegetarian tandoor.
But not many people have ovens or tandoors at home. Students and bachelors usually do not have ovens at home. So, does that mean you can never try out tandoori gobi at home? Not really! We have found a perfect solution for you here. The tandoori gobi recipe which we have for you here today can be made even without a tandoor or oven. You just need a big pan and the cooking ingredients to create magic in your own kitchen.
Take a look at the recipe of tandoori gobi and give it a try.
Serves:
3
Preparation
time:
15
minutes
Cooking
time:
30
minutes
All you need
- Cauliflower- 1 (whole)
- Paneer- 250 gms (crumbled)
- Yogurt- 2tbsp
- Oil- 1tbsp + 2tbsp
- Lemon juice- 2tbsp
- Red chilli powder- 1tsp
- Ginger- 1tsp (chopped)
- Raisins- 8
- Garam masala powder- 1tsp
- Salt- as per taste
- Cinnamon- 2 sticks
- Green cardamoms- 3
- Black cardamom- 1
- Cloves- 3
- Bay leaves- 2
- Coriander leaves- 2tbsp (chopped)
Procedure
1.
Heat
three
cups
of
water
and
add
salt,
cinnamon,
green
cardamoms,
black
cardamom,
cloves
and
bay
leaves.
Allow
it
to
boil
and
place
the
cauliflower
into
it.
2.
Cover
and
cook
the
cauliflower
for
8-10
minutes
on
medium
flame
till
it
gets
properly
cooked.
3.
Mix
the
paneer,
yogurt,
oil,
lemon
juice,
ginger,
red
chilli
powder,
raisins,
garam
masala
powder
and
salt
together.
4.
Once
the
cauliflower
gets
cooked,
take
it
out
of
the
water
and
allow
it
to
cool
down.
5.
Fill
the
insides
of
the
cauliflower
with
the
prepared
paneer
masala
and
smear
the
rest
of
the
mixture
over
the
cauliflower.
6.
Pour
about
two
tablespoon
of
oil
over
the
cauliflower
and
put
it
in
a
deep
bottomed
pan.
7.
Cover
and
cook
on
low
flame
for
20
minutes.
8.
Once
done,
switch
off
the
flame
and
sprinkle
the
coriander
leaves
over
the
cauliflower.
Tandoori cauliflower is ready to be served. Cut out the florets with a knife and serve with green chutney.
Tip
After
filling
the
cauliflower
with
the
paneer
mixture,
keep
it
refrigerated
for
sometime
before
you
cook
it.
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