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