Step 1

Thoroughly wash and break Cauliflower (Gobi) into medium sized florets. Add 1 teaspoon Salt to some water and boil the cauliflower florets for 5 minutes till they are slightly soft. This will allow them to absorb the marinade better.

Step 2

Beat yogurt (curd) in a bowl. Add Ginger-Garlic Paste, Carom Seeds (Ajwain), Red Chilli Powder, Garam Masala, Turmeric Powder, Coriander Powder, Dry Mango Powder (Amchur), Chaat Masala, crushed dry Fenugreek Leaves (Kasoori Methi) and Salt.

Step 3

Roast some Gram Flour (Besan) in a pan for a minute till it is lightly brown.

Step 4

Add it to the yogurt mixture. Adding Besan is optional but it gives a nice color and texture to the tikkas.

Step 5

Mix all the spices in the yogurt and beat it to make a smooth paste of thick consistency. Make sure that there are no lumps of Besan in the mixture.

Step 6

Chop the Bell Peppers into small squares and add them to the yogurt mixture.

Step 7

Also add the Cauliflower florets to the yogurt.

Step 8

Fold the mixture to coat the cauliflower florets completely with the marinade. Cover the bowl and place it in the refrigerator for atleast 1-2 hours. Ideally you should allow the mixture to rest overnight to allow more of the marinade to seep in the florets.

Step 9

To grill the cauliflower, preheat the oven to 200 C or 400 F. Line a wire rack with some aluminium foil and brush it with oil.

Step 10

Place the cauliflower florets on the lined rack and bake them for around 30-40 minutes till they are golden and crispy. Turn them over after 15 minutes or so to ensure that they are cooked evenly.

Step 11

Tandoori Gobi is ready. Sprinkle some Chaat Masala and Lemon Juice on the Gobi Tikka and serve it hot with mint chutney and pickled onions.