Gobi 65

gobi 65



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

For Sauce

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.

-Serve hot.

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