My mashi (aunt) loves cauliflower and so my cousin Puja went out and bought some with the intention of making Tandoori Gobi for mashi’s birthday. Puja was not that successful in finding a recipe online which she could successfully execute. She requested me to make some and post here.
I mixed mashed paneer (cottage cheese) with tandoori spices. Then stuffed the cauliflower with it and also smeared it on top. Finally baked it in an oven.
- 1 medium sized cauliflower
- 250 gms. of grated paneer (Cottage cheese)
- 4 tbsp. plain yogurt
- 1 tsp. chopped ginger
- 1 tbsp. raisin paste
- 1 tsp. honey
- 1 tbsp. Kashmiri red chili powder
- 2 tbsp. chicken tandoori masala
- 1 lemon
- 2 tbsp. butter
- 2” cinnamon stick
- 5 cloves black cardamoms
- 3 bay leaves
Take a deep wide vessel and pour enough water to cover the cauliflower. Add all spices along with salt to the water and bring it to a boil. Keep boiling on medium heat for about 20 minutes till the water is fragrant.
Place the cauliflower in the water and boil on high heat for 10 minutes. Do not cover the pan while boiling. By this time the cauliflower would be 80% done. Gently remove cauliflower from the water with a slotted spoon and allow it to cool so that you can handle it comfortably.
When the cauliflower is ready to handle, over turn it and stuff the paneer mixture through the gap between the florets. Use your finger to reach almost every corner of it.
When the bottom portion is done, gently slather the stuffing on top of the cauliflower.
Allow it to rest for 30 minutes. Preheat oven at 350 F. Place the stuffed cauliflower on a baking dish and drizzle one spoon butter over it. Bake for 15 to 20 minutes. After 10 minutes drizzle another one spoon of butter over it.
Remove the baking dish carefully and sprinkle chopped coriander before serving.