Tandoori Gobi Masala Recipe In Microwave and On The Stovetop

Tandoori Gobi Masala in Microwave and on the stovetop is a classic Indian starter that you can make in just 20-minutes.

Yes, In this recipe, I have taught how to make tandoori gobi in a Microwave and also how to make tandoori gobi in a pan on a stovetop.

So, you can choose your pick and dive right into this deliciousness.

What you’ll LOVE about this recipe:

Well, the real question is what you’ll NOT love about this recipe.

• The Achari Masala: Yup. The achari Masala will make you want to grab another bite as soon as you have the first one. The best part about the masala is that it has that “chatpata” taste to it. And, don’t worry, I am not asking you to use any store-bought Achari masala. I’ll teach you how to make it at home.
• The charred texture of Gobi: Gobi when taken out of the oven gets that beautiful golden brown charred coating with the spices stuck to it. I like the one where you microwave it because, there the spices are not really fried and they are just beautifully cooked and stuck to our gobi.
• The Ease of Making: Well, this recipe, couldn’t get any easier. You hardly need to do anything to make Tandoori Gobi at home. All we are doing is just coating gobi and popping it in the oven. You can easily make a big batch to feed the crowd.

Tandoori gobi was on my list for a really long time. I really like anything Tandoori because, tandoori means those charred grill marks. The word tandoori makes me hungry. I just love tandoori aloo, tandoori murg, tandoori paneer, and of course tandoori gobi.

Gobi is such a hearty veggie (which I learned just a few days ago) that you can actually make so many excellent recipes out of it.

And, this Tandoori Gobi Masala recipe is no less. It has that gorgeous achari taste to it which makes the gobi taste so damn good.

Talking about the tandoori gobi, I must tell you that you should not cut the florets of the gobi too small. In fact, personally, I like the large florets of gobi. It brings that beautiful meaty taste to my gobi.

Things to Take Care of while Making this recipe:

• Don’t Forget to Blanch Cauliflower: Make sure you blanch the gobi completely. Blanching gobi will make sure that your gobi or cauliflower gets soft and easily cooked. While blanching, make sure you add a pinch of salt in boiling water and then add your cauliflower florets in it. Salt helps it cook faster.
• Balance Salt: Sometimes, in the excitement of adding ingredients we add too much salt. And trust me, salt plays a really important role in any recipe. Too much or too little can create a disaster. So, since we are adding so many spices while making our Achari Masala, you got to balance the salt accordingly.
• Do Not add too much masala to the gobi: Many times, we coat the gobi and then we re-coat it, in the hope that it will taste better. But, that is so not true. Especially, if you are going to fry it on the stovetop. When we fry it on the stovetop, the excess spices will fall off the cauliflower floret and will eventually get burnt and wasted.
• Cool Down Cauliflower florets before coating Spices: Before you coat your cauliflower with the spices, you must make sure that your gobi or cauliflower has cooled down completely. You cannot coat your cauliflower with spices when it is hot.
• Do not Overbake: While you are baking your gobi or cauliflower in the oven, you might want to check at the 15-minute mark and then again at the 18-minute mark and then finally at the 20-minute mark. In case, the top doesn’t turn light golden brown even after 20-minutes, just put it on broil mode for 2-5 minutes.
• Do Not Overcrowd the Pan: When making tandoori gobi on the stovetop, make sure that you don’t overcrowd the pan. Keep space between the gobi to ensure that each gobi or each cauliflower floret is cooked completely.

Tips & Tricks to make this recipe effectively:

Following these easy tips will ensure your tandoori gobi turns out perfectly fine.

• Balance the Spices: While making the masala or spice mix with which we are going to coat our cauliflower, make sure you balance the spices. In this recipe, we are adding a variety of spices such as red chili powder, turmeric powder, chaat masala powder, garam masala powder, black salt, black pepper, etc. In this case, it is crucial that you balance the spices accordingly.
• Poke the Stem of Cauliflower: Before you put your cauliflower into a wok of boiling water, make sure you separate them into medium-sized florets and then poke the stem of cauliflower with a knife. This little trick will make sure your cauliflower florets are cooked perfectly.
• Run under Coldwater: I know I’ve told you to cool down the cauliflower florets completely before you coat them with your spice mix. But do you know about a trick that will speed up this process? Well, just transfer your cauliflower florets to a strainer and then open the tap of cold water or take out a bottle of cold water from the refrigerator and pour it on the cauliflower florets. This quick step will help your cauliflower florets cool down quicker and will save you so much time.

How to make Tandoori Gobi in Microwave?

• First balance gobi in a wok of boiling water with salt.

• Make a spice mix or tandoori masala marination with the following spices. Mix Curd/Yogurt with Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala Powder, Chaat Masala, Salt, Black Salt, Black pepper powder, Crushed Carrom Seeds, Crushed dried fenugreek leaves, and Mustard Oil. Stir well until combined.

• Cool down the cauliflower florets and then coat them in the spice mix.

• Place them in a baking sheet, drizzle oil on top, and bake it at 350F OR 180C for 20-21 minutes. In case it doesn’t turn golden brown after 20-minutes put the oven on Grill Mode and bake for another 2-3 minutes.

How to Make Tandoori Gobi on Stove Top?

• Just follow the steps as above up to coating cauliflower florets with the spices.
• Lastly, take a grill pan or a non-stick frying pan. Heat some vegetable oil or refined oil in it.
• Once the oil gets hot, add the cauliflower florets to the pan making sure not to overcrowd the pan.
• Let it get fried on medium-high heat for 2-3 minutes. Check after 3-minutes to see of the gobi is cooked and has those grill marks on the body.

• Once done, flip the gobi and grill or fry the other side as well.

What To Serve This With?

You can serve Tandoori Gobi as an appetizer or a starter for your Parties. And, this goes well with so many things.

• Mayonnaise: Mayonnaise makes a beautiful and creamy side to this recipe. It adds that hint of spice and makes your tandoori gobi taste awesome.
• Tomato Ketchup: My personal favourite accompaniment is Tomato Ketchup. It makes everything taste so damn good.
• Dhaniya Pudina Chutney: The Most popular Indian sauce, is Dhaniya Pudina chutney. It can be served alongside Tandoori Gobi.

If you are making this recipe, then please leave a rating below. Also, take a snap of your tandoori gobi masala and share it on Instagram with #twinskirasoi and tag me @twinskirasoi.