Gobi 65 (Wet)

Spicy and finger-licking tasty, this is a popular dish in India, perfect as an appetiser or a side dish
Ingredients - Serves 6-8
  • 800 g cauliflower, cut into large florets
  • 1 cup water
  • Oil, for deep frying
  • For the batter
  • ½ cup plain flour
  • ¾ cup corn flour (cornstarch)
  • 1 cup water
  • 1 tbsp ginger-garlic paste or ½ tbsp ginger, chopped and ½ tbsp garlic, chopped
  • 1 tsp ground black pepper
  • 1 tsp garam masala powder
  • 1 tbsp red chilli flakes
  • 2 tsp curry leaves, chopped, optional
  • 2 tsp fresh coriander, chopped, optional
  • 1 tsp salt
  • For the gravy
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 2-3 green chillies, chopped (adjust based on your spice/heat tolerance)
  • 2 tbsp oil
  • 10-12 curry leaves
  • 4 tsp soy sauce
  • 1 tsp red chilli powder, optional
  • ½ cup yoghurt
  • Salt, to taste
  1. Place the cauliflower florets with 1 cup of water in a microwave safe bowl. Cook covered in a microwave on high for 6 minutes. Drain all the water and set aside
  2. To make the batter, simply mix all the ingredients in a bowl
  3. Heat oil for deep frying. If you drop a bit of batter into the oil, it should sizzle immediately and rise to the surface. The oil is then ready
  4. Use a {deep fryer} if you want to. A deep saucepan will do just as well
  5. Dip each cauliflower floret into the batter to coat evenly all over and then fry till golden brown
  6. Fry in small batches so that each floret has space to move around in the oil. This will prevent the pieces from sticking to each other
  7. Once all the cauliflower has been fried, discard any leftover batter
  8. To make the gravy
    1. Heat oil in a large wok. Fry the ginger, garlic, green chillies and curry leaves for 1 minute
    2. Add red chilli powder and soy sauce and fry till the mixture becomes a little dry
    3. Add the yoghurt, turn down the heat and cook till you can see oil separating out. Season with salt and turn off the heat
    4. Just before serving, toss the fried cauliflower in the gravy to coat all the pieces and serve hot
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