Tandoori Gobi Aloo / Grilled Cauliflower Potato is a delicious dish made by marinating the blanched cauliflower florets and baby potato in the marination made with hung curd and spices. The marinated cauliflower and potato is then grilled on a charcoal barbeque or cooked in the oven and served hot with salad.
In big mixing bowl add hung curd, oil, ginger garlic paste, red chili powder, turmeric powder, ajwain, tikka masala, crushed mustard seeds, garam masala, lemon juice. Mix well.
Add kasuri methi (crush the kasuri methi between palms) and roasted chickpea flour (besan).
Mix well and add salt as per taste.
The marinade is ready.
Add the parboiled cauliflower florets and baby potato. (Pierce the baby potato with fork from all the sides. This helps to absorb the flavors from the marinade better).
Mix the cauliflower florets and baby potato gently in the marinade. Cover and keep them for 30 minutes to marinate.
Now assemble the cauliflower florets and baby potato alternatively on the wooden skewers. (Soak the wooden skewers in water for 30 minutes to prevent from burning on the barbeque or oven). The cauliflower and potato skewers are ready to go on barbeque or oven. (Collect the leftover marination in the bowl and use while serving)
Place the skewers on the charcoal barbeque and brush oil over them. Or place them on the baking tray lined with baking paper and grill in the preheated oven at 200 C for 20-25 minutes or till browned.
Cook them evenly from all the sides flipping in between. Let it get charred from all the sides to get the smoky flavor. (For oven - cook for the last five minutes with the top grill on @ 250 C to get the grilled and charred effect ). The tandoori gobi aloo /grilled cauliflower potato are ready
Arrange the tandoori gobi aloo / grilled cauliflower potato in the serving dish. Brush the leftover marination on it and serve with salad.