Gobi 65

Name: Gobi 65
Cuisine: Indian
Ingredients: 400 gm cauliflower; 1/2 cup thick yogurt; 2 tsp ginger garlic paste; 1 tsp red chilli powder; 2 tsp curry leaves; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1/4 cup corn flour; 1/4 cup rice flour; To taste Salt; 1 tbsp boiled sweet corn (optional); 1/4 cup finely chopped onion; As needed Oil; 2 tbsp finely chopped coriander leaves; 1/2 tsp coriander powder; 1/2 tsp cumin seeds; 1 tbsp finely chopped capsicum; 1 tsp tomato sauce

Rakhee Rathi @rakhee_21

Chennai

#Goldenapron03
Week-17

Rakhee Rathi @rakhee_21

Chennai

#Goldenapron03
Week-17

Saved

Ingredients

400 gmcauliflower
1/2 cupthick yogurt
2 tsp ginger garlic paste
1 tsp red chilli powder
2 tspcurry leaves
1/4 tsp turmeric powder
1/2 tsp garam masala
1/4 cupcorn flour
1/4 cuprice flour
To tasteSalt
1 tbspboiled sweet corn (optional)
1/4 cupfinely chopped onion
As neededOil
2 tbsp finely chopped coriander leaves
1/2 tsp coriander powder
1/2 tsp cumin seeds
1 tbsp finely chopped capsicum
1 tsp tomato sauce

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Steps

1

Firstly separate florets from the cauliflower bunch. Clean it. Add 4 cups water and salt in it. And allow to blanch for 5 minutes.Drain of the water
2

Take blanched Gobi in large bowl. Add curd 1/4 t spn turmeric powder, 1 t spn ginger garlic paste, 1 t spn red chilli powder, 1/2 t spn garam masala,,coriander powder in it. also add coriander leaves, curry leaves,salt and 1 tspn oil in it.
3

Marinate it and keep it for 30 minutes.
4

Chopped veggies finely
5

Heat a non stick pan pour 2 tspn oil on it. And shallow fry Gobi on it by flipping. Till it gets crispy and golden brown in colour. You can deep fry it as well. remove it from the pan
6

Heat oil in same pan add cumin seeds in it. When it crackle add chopped onion, ginger garlic paste and saute it for 2-3 minutes. Add boiled sweet corn and capsicum in it saute it for 2-3 minutes.
7

Add red chilli powder, salt in it. I mix it well. Add tomato sauce and saute it again. Add Gobi in it. Stir it lightly. Cook it for 3-4 minutes on low flame.
8

Serve it hot garnishing with chopped coriander leaves.