• 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

Sauce Ingredients:

• 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

Instructions:

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!

Hope you enjoyed this Gobi 65 Recipe!

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