How to make Tandoori Gobhi -

Cauliflower stuffed with paneer,spices and marinated and cooked in tandoor.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Hung Yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Tandoori Gobhi checkout Pudinewale Pichke Gobhi Ke Pakode, Vegetable Tempura, Gobhi Angar, Gobhi ke Pakode . You can also find more Snacks and Starters recipes like Stuffed Chicken Breasts Matar Naralachi Ussal Boti Kabab Baked Matar Paneer Bread Rolls

Tandoori Gobhi

Tandoori Gobhi Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tandoori Gobhi Recipe

  • Cauliflower whole trimmed 2

  • Hung Yogurt

  • Turmeric powder 1/4 teaspoon

  • Gram flour (besan) 1 tablespoon

  • Hung yogurt 2 cups

  • Kasoori methi roasted and crushed 1 teaspoon

  • Garlic paste 2 teaspoons

  • Ginger paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 2 tablespoon

  • Salt to taste

  • Paneer (cottage cheese) crumbled 250 grams

  • Raisins 2 tablespoons

  • Carom seeds (ajwain) 1/4 teaspoon

  • Fresh mint leaves torn 2 tablespoons

  • Fresh coriander leaves finely chopped 4 tablespoons

  • Green chillies finely chopped 3-4

  • Mustard oil 1 tablespoon

  • Chaat masala 1 teaspoon

  • Lemons cut into wedges 2

  • Butter for basting


Step 1

Boil five cups of water with a pinch of turmeric powder in a large deep pan. When water starts boiling add whole cauliflowers in it.

Step 2

Boil it for five minutes. Drain and refresh under running water. Heat a non-stick pan and dry roast besan on low heat till it gives out a nice aroma. Transfer it into a bowl and keep aside.

Step 3

In a large bowl combine hung yogurt, roasted besan, kasoori methi, ginger paste, garlic paste, red chilli powder, remaining turmeric powder, garam masala powder, lemon juice and salt. Mix well and keep aside.

Step 4

Mix together paneer, raisins, carom seeds, mint leaves, half of the chopped coriander leaves, green chillies and salt. Heat the mustard oil and put in the mixture. Stuff the paneer mixture in between the florets of each cauliflower.

Step 5

Marinate the stuffed cauliflowers in the yogurt mixture for half an hour. Pre-heat the oven to 180°C. Cook the cauliflowers in the preheated oven at 180°C till done.

Step 6

While cooking, baste the cauliflowers with the butter. Remove when done, sprinkle with chaat masala and serve hot garnished with lemon wedges and remaining chopped coriander leaves.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.