Tandoori Gobhi/Cauliflower Made On Gas Stove#SundayFunday

Tandoori Gobhi is a popular Indian appetizer, full of flavor, delicious and mouthwatering. Since I do no have a tandoor at home this my take on the the traditional tandoor cooking. I have made this on a gas stove and given it smoked flavor.
For The Cauliflower/Gobi Florets 

20 Florets Gobhi/Cauliflower
1 Teaspoon Lemon Juice or White Vinegar
Salt to taste
Water as required - to boil the florets
6 -7 Baby Potatoes - cut into half and boiled till done
For The Marinade 
200 Grams Yogurt -whisked
Salt to taste
Black Salt to taste
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder 
½ Teaspoon Cumin Powder 
½ Tablespoon Lemon Juice 
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 
For The Smoked Flavor 
A Piece of Charcoal
1 Teaspoon Ghee
Melted Butter as required or to baste

Boil the baby potatoes with salt till firm and done. Drain and let is cool completely.
For The Cauliflower/Gobi Florets
In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add the vinegar.

Add the cauliflower floret. Boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.  Once done, turn off the flame and strain the florets and keep it aside to dry and cool down.

For The Marinade
In a large mixing bowl combine, yogurt, cumin powder, black salt, Kashmiri red chili powder, chutney chana powder, salt, lemon juice, amchur powder, kasuri methi and ginger garlic paste.

In a tadka pan pour the mustard oil and over high flame heat the oil until smoky. Once done pour the oil into the marinade mixture, combine everything well.

For The Tandoori Gobhi
Add the florets and baby potatoes to the marinade and then using a spoon; start to coat them very well. Using you hand mix until all the florets are well coated with the marinade. 
To give them a smoky flavor, make a small katori and keep it in the center. Place a hot piece of charcoal in the center and pour the ghee on top.
Immediately cover the mixing bowl and leave it covered for 20 minutes. After 20 minutes remove the lid and the charcoal, a beautiful aroma of smoke it emitted from them.
You will also notice some excess water from at the bottom of the bowl, add the boiled baby potatoes and using your hand simply mix everything once again very well.

For this the use of metal skewers recommended.
Skewer the gobi pieces on the metal skewers, piece by piece, starting with a piece of potato and then followed by the gobi. 
Insert from the stalk side and remove from the other edge, towards the end add another potato piece and your Tandoori Gobhi is ready.
Once all the skewers are done, cook the tandoori gobhi over direct heat for 2-3 minute or until you see black spots.
Once all the skewers are done, baste the gobhi with oil. Cook the gobhi over high flame once again for about 30 seconds.
Remove the gobhi and potatoes using a knife and place them on a serving plate.
Serve the Tandoori Gobhi with green chutney.
Labels: Appetizers , Snack, Homemade, Vegan, Tandoori, Cauliflower, Gluten Free, Healthy, Homemade,  Smoked, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Hi my name is sara i love the recipe

  2. I've seen fancy chefs use smoke to add flavor to dishes and even cocktails but I've never considered doing it at home. Now I think I could give it a try!

  3. We love tandoori gobi and any amount I make is never enough. I like your idea of using the potatoes at the ends to hold the cauliflower florets in place.

  4. I'm with Stacy! I'm inspired to try this method.

  5. Necessity is the mother of invention....I love that you didn't let the fact that you don't have a grill stop you from sharing this smoky tandoori dish.