Photo: Sorin Gheorghita
Tandoori gobi masala recipe
7 ingredients
35 min + 20 min
4 people
openrecipes
Veggie tandoori dishes are very popular in India. The fragrant Patak's Tandoori Paste in this recipe really clings to the cauliflower, and basting with butter gives a lovely charred edge to your veg.
Estimated Nutrition (whole recipe, rough)
696
Calories
21g
Protein
14g
Fat
123g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Fenugreek | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small cauliflowers, cut to large florets
- 150 Greek yoghurt
- ml Patak's Tandoori Paste
- 3 gram flour/chick pea flour
- tbsp Kasoori methi/dried fenugreek leaves
- 4 melted butter for basting
- tsp sautéed onions and green peppers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes