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.

Ingredients
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

Method

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.

Enjoy!!
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.  

• Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
• Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories
• Spicy Grilled Leg of Lamb from Food Lust People Love
• Stuffed Pizza Burgers from A Day in the Life on the Farm
• Tandoori Gobhi - Cauliflower Made On Gas Stove from Sneha’s Recipe
• Tandoori Masala - Spice Mixture from Mayuri's Jikoni
• Tequila Lime Chicken from Amy's Cooking Adventures
• Vietnamese Lemongrass Pork Kebabs from Palatable Pastime

Stuffed Gobhi (Cauliflower) Parathas

Gobhi paratha is a type of paratha that is stuffed with flavored cauliflower. It is a bread with North Indian origin, and is predominantly popular in the Indian Subcontinent. It is made especially by Punjabi's in Delhi. Crisp and tasty parathas that none can refuse. This is a one dish meal, it is very filling. This can be had for breakfast or dinner or packed as tiffin.

Ingredients

For The Dough
1 Cup Wheat flour
1 Tablespoon Oil
Salt to taste
Water for kneading

For the stuffing

1 Cup  Cauliflower - grated
1 Medium Onion  - finely chopped

1 Teaspoon Ginger-Garlic paste
1 Tablespoon Oil
Salt to taste
1 Teaspoon Kacha masala
1/4 Teaspoon Garam masala
2 Tablespoon  Coriander leaves- finely chopped
2 Tablespoon Mint leaves - finely chopped
1/2 Teaspoon  Green Chilly - finely chopped

Other Ingredients

Whole wheat flour for rolling
Oil/ ghee for greasing and cooking

For Serving

Fresh curd / chutney / tomato sauce/pickle

Method
For the dough

Combine the wheat flour, oil and salt in a bowl, mix well and knead into a stiff dough using enough water. Cover with a lid and keep aside for 15 minutes.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions,green chilly and cook till onions are light brown add the  ginger-garlic paste and fry well. Then add cauliflower, salt, kacha masala powder and mix well cover and cook on a medium flame for 2 to 3 minutes. Open and dry the water if any add the garam masala powder,the coriander, mint leaves, mix well and cook on a medium flame for another minute.
Divide the stuffing into equal portions and keep aside.

Method
Divide the dough into equal portions as the cauliflower mixture.

Roll a portion of the dough into a circle using a little wheat flour and place a portion of the stuffing on the roti, close the edges and roll it into a paratha lightly so that the stuffing does not spill out.

Cook the paratha, using a little ghee till it turns golden brown in color from both the sides. Repeat the same method and make the remaining parathas.

Serve hot with fresh curds, chutney, sauce or pickle. H and I had with curds and sauce for dinner. 

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.

Labels: Parathas, Cauliflower, Blogging Marathon, Rotis, Indian Breads, Gobhi

Cauliflower / Gobhi Sabzi

Its indeed simple, easy and tasty too. 

Ingredients

Cauliflower                            500 grams
Onion                                      1 large (finely chopped)
Tomato                                   1 large   
Green Chilly                          1 no.
Ginger & Garlic paste          1 teaspoon.
Kacha Masala                        1.1/2  teaspoon
Goda Masala                          1/2  teaspoon
Turmeric powder                  1/2 teaspoon
Fresh Coriander                    1 + 1  Tablespoon  (chopped)
Salt                                            1/2 +1/2 teaspoon 

Tempering

Oil                                2 tablespoons
Mustard seeds          1/2  teaspoon
Asafoetida/Hinge    1/4 teaspoon
Curry leaves              1 sprig

Method

Cut the cauliflower into small florets. Put the florets in warm water, add a teaspoon of salt. Keep these florets immersed in this solution for 10 minutes. After 10 minutes drain the water and  wash the cauliflower in fresh water. Drain it.

Place the florets in a microwave proof oven bag. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon salt. Shake the bag well so that all the florets are coated with the turmeric powder. Fold this bag loosely, place it in the microwave and steam it on high for 2 mins. Keep this aside.

Chop the tomato  and green chilly. Grind to a fine paste.

In a pressure pan heat the oil, add mustard seeds, when it splutters add the asafoetida/hinge.  Immediately add the curry leaves, onion and ginger-garlic paste saute till light brown. Now add the tomato chilly paste, kacha masala, goda masala and saute till oil leaves the sides of the pan. Add the cauliflower and 1 tablespoon coriander powder, 1/2 teaspoon salt and saute on high flame for 4 - 5 mins.   Add  2 tablespoons  water. Cover with the lid and take one whistle on high flame. After a whistle switch off the flame and let cooker cool. Garnish it coriander and serve hot.

This sabzi does not have gravy.  It taste delicious.  Do give it a try and post your comments.

The Kacha Masala recipe here.

My Note:  

The spices and salt can be adjusted according to your taste.

Labels: Cauliflower, Healthy, Vegetarian, Vegan, Gluten free, Main course,Kacha Masala , Gobhi