Gobi 65 (Wet)
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
Steps
- 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
- To make the batter, simply mix all the ingredients in a bowl
- 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
- Dip each cauliflower floret into the batter to coat evenly all over and then fry till golden brown
- 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
- Once all the cauliflower has been fried, discard any leftover batter
- To make the gravy
- Heat oil in a large wok. Fry the ginger, garlic, green chillies and curry leaves for 1 minute
- Add red chilli powder and soy sauce and fry till the mixture becomes a little dry
- Add the yoghurt, turn down the heat and cook till you can see oil separating out. Season with salt and turn off the heat
- Just before serving, toss the fried cauliflower in the gravy to coat all the pieces and serve hot
Use a {deep fryer} if you want to. A deep saucepan will do just as well
By Sirisha Tadimalla on