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Tandoori Gobi and Baby Corn

Writer's picture: Nandini R KiniNandini R Kini

Tandoori recipes are favorite in Punjabi families. Tandoori gobi is an excellent snack or starter recipe. Very little oil is used in this recipe. Healthy and tasty recipe.






Ingredients

1 cup gobi/ Cauliflower cut into florets of equal size

5 baby corn slit into two pieces (lengthwise)

2 tsp oil


For the marination

1/2 cup thick or hung curd

Salt to taste

1 tsp red chilli powder

1/2 tsp dhaniya powder

1/2 tsp turmeric powder

1/2 tsp black salt/kaala namak

1 tsp tandoori masala powder or garam masala

1/4 tsp ajwain/carom seeds

1 tsp Kasuri methi/ dry fenugreek leaves

3 tsp dry roasted besan / Chickpea flour

1/2 tsp lemon juice

2 tsp oil




Procedure

  • Rinse cut gobi and baby corn 2-3 times. Put them in boiling water with salt.

  • Keep it aside covered for 5 minutes. After 5 minutes drain all the water and put them in a strainer. Let it cool.

  • To make marination, mix all the ingredients mentioned, in a bowl.

  • Check the seasoning and add more if required. Add the baby corn and gobi florets.

  • Marinate for an hour or two. Keep in the fridge if you want to marinate for a longer period of time.

  • Preheat the oven to 200 degrees c. on a grill rack, place the baby corn and gobi florets on a greased baking tray.

  • Brush them with 2 tsp of oil.

  • Grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become brown. While grilling, after 10 or 15 minutes, remove the tray and turn over the florets

  • Once grilled, remove from the tray and arrange on serving platter or plate.

  • Garnish with coriander leaves and sprinkle some chaat masala.

  • Serve gobi and baby corn tikka with mint chutney along with sliced onion and lemon wedges.

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