Gobi 65 Recipe
Why is it called Gobi 65? It is believed to have originated at the Hotel Buhari in 1965. But over the years, many other ideas for how the name was created have emerged, like the story that the name comes from 65 chilies used or that each batch included 65 pieces of chicken. No matter where the name came from, we can attest that it is great taste x65!
Gobi 65 RecipeCook Time: 20 min Course: Main Course Cuisine: Indian Servings:4
- 1 tsp Kissan Garam Masala
- 1 tsp Kissan Tandoori Masala
- 2-3 tbsp Corn flour
- ¼ cup Refined flour
- Salt to taste
- 4-5 Curry leaves, chopped
- 2 tbsp Red chilli paste
- 1 tsp Ginger, chopped
- 1 tsp Garlic, chopped
- 2 cups Cauliflower, cut into florets
- 2 tbsp Kissan Olive Oil
- 1 tsp Mustard seeds
- 1 Dry Red chili (break into small pieces)
- 2 Green chilies, chopped
- 2 tsp Ginger and Garlic (chopped)
- 4-5 Curry leaves
- ¼ cup Schezwan sauce
- ¼ cup Yoghurt
- 2-3 tbsp Spring onion, chopped for garnish
1. Heat water in a pot with salt; then drop in cauliflower florets. Blanch and remove and rinse under cold water. Drain and set aside.
2. Combine all marinade ingredients and mix well until it's a thick coating batter.
3. Add blanched cauliflower florets and coat evenly.
4. Heat oil in a pan. Deep fry the cauliflower until nice and crispy. Then set aside on a paper.
5. For the sauce, heat oil in a pan. Add mustard seeds and dry red chili and stir. Then add in green chilies, ginger, garlic and curry leaves. Let it blend for a minute.
6. Add schezwan sauce and cook for 2-3 minutes. Then pix in yoghurt.
7. Drop in the fried cauliflower and toss in the prepared sauce. Cook for more 5 minutes.
8. Turn off the flame and garnish with spring onions. Serve hot!
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