Gobi 65 Recipe - Ranveer Brar


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


  • 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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  1. My daughter remembered the taste of Gobi 65 that she had at Mayura in Brampton. This recipe came to my rescue and helped me make her birthday special. Thank you!

  2. Can this be made ahead of time and frozen? I want to make it for a party and don’t have time to cook on that day itself?

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