Gobi Gulistan / Tandoori Gobhi Recipe

This recipe for Vegetarian Gobi Gulistan or Tandoori Gobhi (the vegetarian version) is adapted from Shobha Indani's 'Swad Sugandh' & serves 4-6 people.  This makes a very impressive dish to serve at a party.

Gobi Gulistan: cauliflower marinated and baked in the oven

What you need for Gobhi Gulistan/Tandoori Gobhi:
1 large Whole Cauliflower
Chat Masala

For Marinating the Cauliflower:
1 cup Thick Hung Curd*
2 Tbsp Malai
1½ tsp Garlic Paste
1½ tsp Ginger Paste
2½ tsp Red Chilly Powder
2½ tsp Jeera Powder
1½ tsp Amchur Powder
1½ tsp Saunf Powder
¼ tsp Ajwain
¼ tsp Garam Masala
½ tsp Pepper Powder
1 tsp Kasoori Methi
½ tsp Black Salt
2 Tbsp Rice Flour/Corn Flour
Salt as per taste [1-1½  tsp works for me]

Let’s Begin!

  1. Clean the whole piece of cauliflower well, remove the hard stem from the bottom & any unlikely spots, and parboil it in salted waterPat dry with a cloth & keep aside.
  2. To marinate cauliflower:  simply combine all ingredients & mix well.  Place cauliflower on the baking tray [or aluminum foil] & apply the marinade on cauliflower on all sides, including the insets of the florets (try doing that without breaking them!) – ensure the cauliflower is immersed in a thick layer of marinade inside-out.  Keep aside 20 minutes.  Meanwhile preheat oven to 200oC [400oF].
  3. Place the cauliflower in oven & grill/bake/roast it until it becomes a little brown [check every 10 minutes].  Place the baked cauliflower on a serving dish, apply some butter & sprinkle some chat masala over it.  Garnish the Tandoori Gobi/Gobi Gulistan & serve hot with roti.
Vegetarian Tandoori Gobi, or call it Gobi Gulistan

IMPORTANT: Adjust the quantities and spices according to the size of your cauliflower and as per your taste preferences!
* Whether you use a homemade curd or store bought, if the curd is thin you have to hang it in a cheesecloth/muslin cloth for couple of hours until it discards all water & thickens, almost making it a consistency of Greek Yogurt.
- If the marinade is not poured and applied on the insides well, the cauliflower will taste bland from the inside.  If the cauliflower is not immersed in salted water and parboiled well, it will be raw from the inside - no good!
- I crumpled the aluminium foil on the sides and made it like bowl-shaped so that any liquid releasing from the cauliflower while baking accumulates in it and not create a mess.  Looks good while presenting too.
- You may add thinly sliced/finely chopped onions in the marinade.  And garnish it as you wish.

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