Directions
Ingredients
- Cauliflower florets – 3cups
- Salt – a generous pinch
- Water – 1lt
For Marination
- Oil – 4tbsp
- Kashmiri Chilli Powder – 2tbsp
- Curd (whisked) – ¼ cup
- Salt – to taste
- Turmeric – ½ tsp
- Garam masala – ½ tsp
- Coriander powder – 2tbsp
- Curry leaves (chopped) – handful
- Coriander (chopped) – handful
- Ginger garlic paste – 1 tbsp
- Lemon juice – 2tbsp
- Corn starch – ¼ cup
- Rice flour – ¼ cup
- Oil – for frying
For Tossing
- Oil – 2tbsp
- Cumin – 1tsp
- Dry red chilli – 1no
- Garlic chopped – 2tsp
- Ginger chopped – 2tsp
- Curry leaves – handful
- Curd – 3tbsp
- Salt – to taste
- Coriander (chopped) – handful
Steps
1
Done
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Begin by cutting the florets of gobhi into bite sized pieces not more than 1 inch in size. Reserve the cut gobhi submerged in water seasoned with salt. Blanch the processed gobhi in boiling water, which has been seasoned with salt, for not more than 3 minutes. Strain immediately after that. The gobhi should retain a certain bite. |
2
Done
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After straining, transfer the gobhi to another container to cool. While the gobhi cools, prepare the marinade. |
3
Done
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Next add the chopped curry leaf, chopped coriander, ginger garlic paste and lemon juice. Finally add in the rice flour and cornstarch and mix the marinade well. Add this marinade to the gobhi and mix together everything. If the marinade feels too dry, you can add in a splash of water. Heat oil in a kadhai on medium heat. Once the oil is heated, add in the gobhi into the hot oil one by one. Fry till a bright red color is developed. Transfer to a container to drain any excess oil. |
4
Done
|
For the final stage, heat some oil in a pan, over high heat; add in Cumin and whole red chillies. Fry till the cumin begins to splutter. Add in chopped garlic and ginger. Now add in the curry leaf and around 3 tbspn of yoghurt. Stir well to cook the curd and add in salt. Add the fried gobhi into the pan, sprinkle some coriander and toss well. Serve hot while the dish is crispy. |
5
Done
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Tips and Tricks while cooking Gobi 65This recipe can be adapted for any vegetable or chicken of your choice. |