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) that I refuse to touch the dish anymore…what I now make instead is oven roasted version either with yogurt or without…depending on the mood, I sometimes add onions and/or tomatoes as well…
Tandoori Aloo Gobhi/ Oven Roasted Indian style Potatoes and Cauliflower
- Gobhi/ Cauliflower, cut into large florets
- Aloo/Potatoes, small
- Bamboo skewers
Marinade:(to be used for proportions, adjust according to quantity )
- Curd/Yogurt, ½ cup
- 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
Instructions:Soak bamboo skewers in cold water.
Boil potatoes in salted water till half done. Peel and prick a few holes with a toothpick and keep aside.
Soak cauliflower in salted boiling water for 5-10 minutes. Drain, refresh under cold water and keep aside.
Once the potatoes and cauliflower are completely drained and cool, whisk the yogurt till smooth in a big bowl and mix in all the ingredients mentioned under marinade. Add in the potatoes and cauliflower. Mix well so that everything thing is coated nicely and the yogurt mix gets into every nook & corner of the cauliflower. 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 coriander chutney or with your rice/roti and dal.