Gobi 65 Gobi 65

Ingredients

• 2 cups Cauliflower, cut into florets
• 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
• 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

Steps

1. 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.
2. Now for the marinade, in a bowl add in all the ingredients and mix well. Pour in water to make a thick coating batter.
3. Drop the blanched cauliflower florets and coat them with prepared marinade evenly.
4. Heat oil in a frying pan. Deep Fry the marinated cauliflower until nice brown and crispy. Remove on an absorbent paper and keep aside.
5. For the sauce, heat oil in a pan.
6. Add mustard seeds and dry red chiili and let it splutter.
7. Now add in green chillies, ginger, garlic and curry leaves. Fry everything for a minute.
8. Add in schezwan sauce and cook for 2-3 minutes.
9. Pour in yoghurt and mix.
10. Drop the fried cauliflower and toss it in the prepared sauce. Cook for more 5 minutes.
11. Turn off the flame and garnish with spring onions.
12. Serve hot.