Remember when Jess from Bend it like Beckham says "Anyone can cook aloo gobhi, but who can bend a ball like Beckham? "…well, not everyone!!!! I have had so many bad versions of the Punjabi Aloo Gobhi (including mine at times)…what I now prefer is the oven roasted version either with yogurt or without…depending on the mood, I sometimes add onions and/or tomatoes as well while skewering
Tandoori Aloo Gobhi (Indian style Oven Roasted Potatoes and Cauliflower)
- Gobhi/ Cauliflower, cut into large florets
- Aloo/Potatoes, small
- Bamboo skewers
(specifying quantity as guide for proportions, please do adjust according to quantity)
- Plain Yogurt/Dahi, ½ cup (needs to be thick, use either Greek yogurt or hang yogurt in a muslin cloth for a couple of hours to let excess water drain away)
- Ginger Garlic paste, 2 tsp
- Red chili powder, 1 tsp
- Kashmiri Red chili powder, 1 tsp (for color)
- Coriander powder, 1 tsp
- Cumin powder, ½ tsp
- Garam Masala powder, ½ tsp
- Turmeric powder, ½ tsp
- Oil, 1 tsp
- Salt, to taste
- Coriander leaves
- Green chilies
Soak bamboo skewers in cold water.
Boil potatoes in salted water till half done. Peel and prick a few holes with a toothpick in the potatoes and keep aside.
Soak cauliflower in salted hot boiling water for 10 minutes. Drain, refresh under cold water and keep aside.
Whisk yogurt till smooth in a big bowl and mix in all the ingredients mentioned under marinade. Add in the drained and cool downed potatoes and cauliflower.
Mix well so that everything thing is coated nicely and the yogurt mix gets into every nook & corner of the cauliflower. Cover and refrigerate for a couple of hours.
Thread the veggies on the skewers and bake in the preheated oven directly on the wire grill at 200°C for 15-20 minutes or till done.
Change the setting to broil and a couple of minutes again on each side...you can grill/BBQ as well on medium heat using a wire mesh...it has become too hot over here to do the same anymore L
Garnish and serve with either Green Chutney or with your rice/roti and dal.