Chefstoppe || Gobi 65 (Cauliflower 65)

Prep Time

30 mins
Cook Time

20 mins
Serving
Share

Ingredients

Grocery List

350 grams cauliflower (gobi) or 3 cups small to medium cauli

hot water as required - for covering gobi florets

4 dry red chilies or Kashmiri red chillies with seeds re

1.5 teaspoons chopped garlic or 5 to 6 medium-sized cloves

1.5 teaspoons chopped ginger or 1 to 1.5 inches ginger

1-2 tablespoons water or as required - for blending

6 tablespoons gram flour (besan) - sub with chickpea flour inste

4 tablespoons rice flour

2 tablespoons corn starch

1/4 teaspoon turmeric powder (ground turmeric)

1/2 teaspoon red chilli powder or cayenne pepper

1/2 teaspoon Garam Masala Powder

1/2 teaspoon coriander powder (ground coriander)

1/2-1 teaspoon lemon juice or white vinegar or apple cider vinega

1/3 cup water or as needed

salt as required

7-8 tablespoons oil or as needed

2 teaspoons oil or 2 tsp of the fried leftover oil

1/2 teaspoon mustard seeds

1/4 cup finely chopped onions or spring onion whites or 1

1 teaspoon finely chopped garlic or 3 to 4 medium garlic clov

1 teaspoon finely chopped ginger or 1 inch ginger

3-4 green chilies - slit

2-3 dry red chilies - broken and seeds removed

5-6 curry leaves

1 tablespoon chopped coriander leaves (cilantro)

1-2 pinches salt or add as per taste

1-2 pinches sugar or add as per taste (optional)

Meal Planner Save Recipe

Source : vegrecipesofindia

Direction

How To Prepare?

Preparation
1. Chop the cauliflower in small pieces. Rinse them very well and keep in a bowl.
2. Now add enough hot water so that all the florets are covered. Cover and blanch the florets for 15 to 20 minutes.
3. In a small bowl
add 1/4 cup warm or hot water and soak 4 dry red chilies in it for 15 minutes.
4. In a small grinder jar or chutney grinder
add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.
5. Add the soaked red chilies.
6. Add 1 to 2 tablespoon water or as needed and grind to a smooth paste. Set aside.
Making Marination
1. Drain the cauliflower florets of all the water very well and take them in a mixing bowl or pan.
2. Add the red paste. Mix very well.
3. Then add gram flour
rice flour and corn starch.
4. Add turmeric powder
red chilli powder
garam masala powder and coriander powder.
5. Also add 1/2 to 1 tsp lemon juice and 1/3 cup water.
6. Next add salt. Combine and mix everything very well. The batter should coat the cauliflower pieces and must not be runny or thin.
7. If the mixture looks dry
doughy
sprinkle a few tablespoons of water and mix. If the batter drips from the florets or is runny or thin
add a few tablespoons of gram flour or chickpea flour.
8. Cover and allow to marinate for 20 to 30 minutes.
Frying Marinated Cauliflower
1. Heat oil in a kadai (wok) or a frying pan. When the oil becomes medium hot
use a spoon to carefully place the cauliflower florets in the hot oil. Ensure that you do not overcrowd the pan
so you will have fry in batches.
2. The oil should be medium hot at about 350 to 356 degrees Fahrenheit (175 to 180 degrees Celsius).
3. Fry one side and when it becomes crisp
turn over with a slotted spoon and fry the other side.
4. Fry them evenly
until they are golden and crisp turning them as needed. Fry them in batches.
5. With a slotted spoon
remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil. Work in batches this way.
Making Tempering
1. Now remove the extra oil from the kadai and keep 2 teaspoon oil in it or add fresh 2 teaspoon oil in another pan. Add 1/2 teaspoon mustard seeds and crackle them. Then add 2 to 3 dry red chilies. Fry until the dry red chilies change color and become a darker shade of red.
2. Next add 1/4 cup chopped onions
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger and 5 to 6 curry leaves.
3. Stir and saute until the onions turn translucent and are softened.
4. Then add one to pinches of salt or add as per taste. You can also add a pinch or two of sugar. Mix well.
5. Add the fried cauliflower florets. Switch off the heat.
6. Toss and stir the whole mixture. Add chopped coriander leaves.
Serving Suggestions
1. Serve gobi 65 as is or pair with Coconut Chutney
Coriander Chutney or Mint Chutney or even tomato ketchup. You can also serve with some Roti or Bread.
Storage
1. Gobi 65 tastes best when eaten right after being prepared. But you can keep any leftovers in an airtight container in the fridge for up to 1 to 2 days.
2. While serving later
reheat by baking in an oven for about 5 to 10 minutes at 175 degrees Celsius (350 degrees Fahrenheit).