Gobi 65

Prep: 15 minutes | Cook: 25 minutes | Servings: 2 people

Ingredients

2 cups Cauliflower, cut into florets

For marinade

¼ cup Corn flour

¼ cup Refined flour

1 tsp Garam masala

Salt to taste

4-5 Curry leaves, chopped

2 tbsp Red chilli paste

1 tsp Ginger, chopped

1 tsp Garlic, chopped

For Sauce

2 tbsp Oil

1 tsp Mustard seeds

1 Dry Red chilli, broken

2 Green chillies, chopped

1 tsp Ginger, chopped

1 tsp Garlic, chopped

4-5 Curry leaves

¼ cup Schezwan sauce

¼ cup Yoghurt

¼ cup Spring onion, chopped for garnish

Method:

  • Heat water in a pot add salt and drop cauliflower florets in it. Blanch them for a minute. Remove and keep under cold water. Drain off the water and keep aside.
  • Now for the marinade, in a bowl add in all the ingredients and mix well. Pour in water to make a thick coating batter.
  • Drop the blanched cauliflower florets and coat them with prepared marinade evenly.
  • Heat oil in a frying pan. Deep Fry the marinated cauliflower until nice brown and crispy. Remove on an absorbent paper and keep aside.
  • For the sauce, heat oil in a pan.
  • Add mustard seeds and dry red chiili and let it splutter.
  • Now add in green chillies, ginger, garlic and curry leaves. Fry everything for a minute.
  • Add in schezwan sauce and cook for 2-3 minutes.
  • Pour in yoghurt and mix.
  • Drop the fried cauliflower and toss it in the prepared sauce. Cook for more 5 minutes.
  • Turn off the flame and garnish with spring onions.
  • Serve hot.
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